Pastorie Chicken – Easy South African Chicken & Rice Recipe

There are few things more comforting than a warm dish of Pastorie Chicken fresh from the oven. Juicy, seasoned chicken pieces are baked together with rice, tomato, onion and a flavourful savoury sauce to create an easy South African family meal.

Known as Pastorie Hoender in Afrikaans, this is the kind of uncomplicated comfort food that works just as well for a weeknight dinner as it does for a relaxed Sunday lunch with the family.

Best of all, most of the cooking happens in one dish. As the chicken bakes, the rice absorbs the stock, tomato, onion, spices and delicious juices from the chicken, resulting in a wonderfully flavourful meal with very little fuss.

What Is Pastorie Chicken?

Pastorie Chicken, or Pastorie Hoender, is a comforting South African-style baked chicken and rice dish.

Like many traditional family recipes, there are different ways of preparing it. The basic idea is wonderfully simple: seasoned chicken, uncooked rice and a savoury tomato-and-onion mixture are baked together until the chicken is tender and golden and the rice has absorbed all those wonderful flavours.

It is filling, easy to adapt and perfect for feeding a family. It is also one of those recipes where every household can develop its own version over time.

Pastorie Chicken Recipe

Serves: 4–6 people
Preparation time: Approximately 20 minutes
Cooking time: Approximately 75–90 minutes
Oven temperature: 180°C

Ingredients

6 chicken pieces – thighs and drumsticks work particularly well
1 cup long-grain white rice, rinsed and drained
1 large onion, finely chopped
2 large ripe tomatoes, diced
2 tablespoons cooking oil
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon mixed herbs
Salt, to taste
Freshly ground black pepper, to taste
4 tablespoons brown onion or chicken soup powder
2 cups hot chicken stock
Fresh parsley, for garnish

How to Make Pastorie Chicken

Preheat the oven.
Preheat your oven to 180°C. Lightly grease a large ovenproof casserole dish with cooking oil or non-stick cooking spray.
Season the chicken.
Combine the paprika, garlic powder, onion powder, mixed herbs, salt and freshly ground black pepper. Rub the seasoning mixture generously over all sides of the chicken pieces.
Prepare the tomato and onion sauce.
Heat the oil in a frying pan over medium heat. Add the chopped onion and cook until soft and translucent. Add the diced tomatoes and cook for approximately 5–7 minutes, or until the tomatoes begin to break down and form a rich sauce.
Prepare the rice.
Rinse the rice under cold running water until the water runs fairly clear. Drain well and spread the uncooked rice evenly across the bottom of the prepared casserole dish.
Add the tomato and onion mixture.
Spoon the cooked tomato and onion mixture evenly over the rice.
Add the stock.
Mix the soup powder into the hot chicken stock until smooth and free of lumps. Slowly pour the mixture evenly over the rice.
Add the chicken.
Arrange the seasoned chicken pieces on top of the rice. Press them slightly into the mixture while keeping most of the tops exposed.
Cover and bake.
Cover the casserole dish tightly with aluminium foil. Place it in the preheated oven and bake for approximately 60 minutes.
Brown the chicken.
Remove the foil and continue baking for another 20–30 minutes, or until the chicken is beautifully golden, completely cooked through and the rice is tender.
Rest and serve.
Remove the Pastorie Chicken from the oven and allow it to rest for approximately 5–10 minutes before serving. Garnish with freshly chopped parsley.

Brood Tip: If the rice is still slightly firm or looks dry near the end of the cooking time, add a small amount of hot chicken stock, cover the dish again and bake for another 10–15 minutes.

Why Is Pastorie Chicken So Good?

The secret is that everything cooks together in the same dish.

While the chicken is baking, the rice absorbs the chicken stock, tomato, onion, spices and natural juices released by the chicken. Instead of cooking plain rice separately, you are effectively cooking it in all the flavours of the meal.

By the time the dish comes out of the oven, you have tender, flavourful rice underneath juicy golden chicken, with those irresistible slightly toasted pieces around the edges of the casserole dish.

The Secret to Perfect Pastorie Chicken

Use Bone-In Chicken

Chicken thighs and drumsticks are excellent choices for this recipe. They cope particularly well with the longer cooking time and tend to remain juicier than chicken breasts.

Don’t Cook the Rice First

The rice goes into the casserole dish uncooked. This is important because you want it to absorb the stock and all the flavours from the chicken, tomatoes, onions and seasoning as it cooks.

Cover the Dish Properly

Keep the casserole dish tightly covered with foil during the first part of the cooking time. The trapped steam helps the rice cook evenly and prevents too much liquid from evaporating before the rice becomes tender.

Give the Chicken Time to Brown

Removing the foil for the final 20–30 minutes allows the chicken to develop a lovely golden colour while the top and edges of the rice begin to toast slightly.

Let It Rest Before Serving

Don’t rush to serve the dish immediately after taking it out of the oven. A short resting period gives the rice time to absorb any remaining sauce and allows the flavours to settle.

Which Chicken Pieces Work Best?

Chicken thighs and drumsticks are our first choice for Pastorie Chicken. You can use only thighs, only drumsticks or a mixture of the two.

Bone-in pieces generally provide excellent flavour and remain juicy during the longer cooking process.

You can use chicken breasts if you prefer, but keep an eye on the cooking time. Breast meat contains less fat and can dry out more easily.

What Rice Should I Use?

Regular long-grain white rice works very well because it absorbs the savoury cooking liquid without becoming too heavy.

Rinse the rice before adding it to the casserole dish. This removes some of the excess surface starch and helps produce a better texture once cooked.

Avoid instant rice for this recipe, as the longer cooking time may affect its texture.

Pastorie Chicken Variations

One of the best things about Pastorie Chicken is how easily you can adapt it according to what you have available in the kitchen.

Pastorie Chicken with Potatoes

Add small cubes of potato to the rice before arranging the chicken on top. Keep the pieces fairly small so they have enough time to become tender.

Add Carrots

Sliced or diced carrots add colour, texture and a subtle natural sweetness to the dish.

Add Sweetcorn

A handful of sweetcorn adds extra colour and texture and is an easy way to add more vegetables to the meal.

Add Mushrooms

Sliced mushrooms pair beautifully with the chicken, tomato and onion and add another savoury dimension to the sauce.

Make It Spicy

If you enjoy a little heat, add a pinch of chilli powder, cayenne pepper or some finely chopped fresh chilli to the tomato and onion sauce.

Give It More Tomato Flavour

Add approximately one tablespoon of tomato paste while cooking the onions and tomatoes for a richer, deeper tomato flavour.

Make It Creamier

For a richer variation, add a small splash of cream to the sauce before the dish goes into the oven.

What Else Can I Add to Pastorie Chicken?

Diced potatoes
Carrots
Sweetcorn
Peas
Mushrooms
Red or yellow peppers
Fresh chilli
Extra garlic
Tomato paste
Fresh herbs

Try not to overload the casserole dish with too many additional ingredients. The rice still needs enough liquid and room to cook properly.

What to Serve with Pastorie Chicken

Because Pastorie Chicken already contains both chicken and rice, it can easily be served as a complete meal. If you would like something on the side, fresh and lighter accompaniments work particularly well.

Fresh Green Salad

A simple salad with lettuce, cucumber, tomatoes, grated carrot and peppers adds freshness and crunch. Finish it with a light vinaigrette to balance the richness of the chicken and rice.

Steamed Vegetables

Broccoli, cauliflower, green beans, sugar snap peas and baby corn are all excellent choices. Keep the vegetables fairly simple and allow the Pastorie Chicken to remain the star of the meal.

Chakalaka

For another South African touch, serve a small helping of chakalaka alongside your Pastorie Chicken. Its combination of vegetables, tomato and spices pairs wonderfully with the savoury chicken and rice.

Fresh Bread

And, of course, fresh bread is never a bad idea – particularly if there is some of that delicious sauce left at the bottom of the casserole dish!

Drinks to Serve with Pastorie Chicken

If you’re serving Pastorie Chicken as part of a relaxed family lunch or dinner, there are several drinks that pair nicely with it.

Rooibos Tea

South African rooibos tea has a naturally earthy flavour and can be enjoyed hot or chilled alongside the meal.

Homemade Lemonade

A fresh homemade lemonade provides a bright, refreshing contrast to the savoury chicken and rice. Add fresh mint, lemon slices or orange slices for something a little different.

South African Wine

If you’re serving wine, a South African red such as Pinotage can be an interesting accompaniment to the savoury and slightly roasted flavours of the dish.

Making Pastorie Chicken for a Larger Family

This is an excellent recipe when you need to feed more people.

The quantities can easily be increased. Use a larger casserole dish and increase the chicken, rice and cooking liquid proportionally.

For a particularly large gathering, consider using two casserole dishes instead of making one extremely deep dish. This can help the chicken and rice cook more evenly.

Can I Prepare Pastorie Chicken in Advance?

You can do much of the preparation ahead of time.

Chop the onions and tomatoes, prepare the seasoning mixture and season the chicken. Keep everything properly refrigerated until you are ready to assemble the dish.

Because you are working with raw chicken, we recommend assembling the rice, liquid and chicken shortly before the dish goes into the oven.

How to Store Leftover Pastorie Chicken

Allow leftovers to cool before transferring them to an airtight container and refrigerating them promptly.

When reheating Pastorie Chicken, make sure both the chicken and rice are thoroughly heated through before serving.

Adding a small splash of water or chicken stock before reheating can help prevent the rice from becoming too dry.

Pastorie Chicken Troubleshooting

Why Is My Rice Still Hard?

If the chicken looks cooked but the rice is still firm, the rice probably needs a little more liquid and cooking time.

Add a small amount of hot chicken stock, cover the casserole tightly with foil again and return it to the oven until the rice is tender.

Why Is There Too Much Liquid?

Remove the foil and allow the dish to cook uncovered for a little longer. The excess liquid should gradually evaporate while the chicken continues to brown.

My Chicken Is Cooked but Isn’t Golden

The uncovered portion of the cooking time is important. Remove the foil and allow the chicken to continue baking until the outside develops a lovely golden colour.

Why Is My Pastorie Chicken Dry?

Make sure you have enough cooking liquid for the amount of rice you are using and keep the casserole dish properly covered during the first part of the cooking time.

Ovens and casserole dishes vary, so check the rice towards the end and add a little extra hot stock if necessary.

Why Is the Rice Burning on the Bottom?

If your oven tends to run hot, reduce the temperature slightly. Also check that there is enough liquid in the casserole dish and avoid positioning it too close to the bottom heating element.

Frequently Asked Questions About Pastorie Chicken

Do I Need to Brown the Chicken First?

No. The seasoned raw chicken can be arranged directly on top of the rice.

However, if you prefer a deeper roasted flavour and more colour, you can quickly brown the chicken in a hot frying pan before placing it in the casserole dish.

Do I Need to Cook the Rice First?

No. Use uncooked, rinsed rice. It cooks directly in the stock, tomato, onion and chicken juices.

Can I Use Frozen Chicken?

The chicken should be completely thawed before preparing the recipe. This helps the chicken and rice cook at a more predictable rate.

Can I Add Vegetables?

Absolutely. Potatoes, carrots, sweetcorn, mushrooms and peppers are all good additions.

Can I Use Chicken Breasts?

Yes, but keep an eye on the cooking time. Chicken breasts are leaner than thighs and drumsticks and can dry out more easily.

How Do I Know When Pastorie Chicken Is Ready?

The rice should be tender, most of the cooking liquid should have been absorbed and the chicken should be completely cooked through. The top of the chicken should also be beautifully golden.

Can I Double the Recipe?

Yes. For a large family meal or gathering, you can double the quantities. We recommend using two casserole dishes rather than one very deep dish to help everything cook evenly.

Can I Make Pastorie Chicken Without Soup Powder?

Yes. The soup powder helps thicken and season the cooking liquid, but you can make the dish without it. Use a well-seasoned chicken stock and adjust the salt, herbs and spices to taste. The finished sauce may simply be slightly lighter.

A South African Family Favourite

Pastorie Chicken is one of those recipes that proves delicious food doesn’t need to be complicated.

A handful of everyday ingredients can be transformed into a warm and flavourful meal that the whole family can enjoy. The chicken becomes tender and juicy, the rice absorbs all those savoury flavours and the tomato and onion bring everything together.

Like so many good South African family recipes, everyone seems to have their own version. One family might add potatoes, another might use extra tomato, while someone else will swear by a particular soup powder or secret spice mixture.

And that’s part of what makes recipes like Pastorie Chicken so special – there doesn’t have to be only one way to make it.

Brood’s Final Tip

Don’t rush the final 20–30 minutes after removing the foil. This is when the chicken develops its beautiful golden colour and the rice around the edges of the casserole begins to toast.

Once it comes out of the oven, give the dish another 5–10 minutes to rest before serving. This allows the rice to absorb the last of the delicious cooking juices.

Then there’s only one thing left to do – dish up and enjoy!

Do you have your own way of making Pastorie Chicken or Pastorie Hoender? Perhaps you add potatoes, vegetables, extra spices or a family secret ingredient? Tell us in the comments – we’d love to hear how Brood readers make this South African favourite in their own kitchens.

References

For further reading and inspiration around Pastorie Hoender and South African chicken recipes: