Serves 4-6
Cost of recipe approx. R100


  • 3 tablespoons olive/canola oil
  • 1/2 medium onion, diced finely
  • 500g boneless skinless chicken breasts, cut into bite sized pieces
  • 2 cloves of garlic, minced
  • ½ teaspoon of salt and freshly ground pepper to taste
  • 1 cup uncooked long grain white rice (like Basmati)
  • 2 1/2 cups broccoli florets, cut into bite sized pieces
  • 2 1/2 cups chicken stock
  • 2 cups shredded cheddar cheese


  • In a large skillet or pan, fry onions in two tablespoons of oil over medium heat. Season chicken with salt and pepper.
  • Once onions soften, increase the heat to medium high and add chicken to the pan.
  • Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
  • Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
  • Add the uncooked rice in the olive oil and fry it for a couple of minutes.
  • Add the chicken stock to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
  • Cook chicken and rice mixture covered for about 12 minutes.
  • Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
  • Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
  • Remove from heat and stir in half a cup of cheese.
  • Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

Recipe adapted from

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