Chicken & Tomatoes Rice

Chicken & Tomatoes Rice

chicken and tomatoes rice

Are you tired of your regular Jollof and fried rice weeknight meal? We have chicken & tomatoes rice – a  simple and fast recipe for you.

Toss together a salad and the rice to complete a satisfying weeknight meal.

Check out the ingredients below:


  • 1 tbsp. of butter
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 ½ tsp. of dried thyme seasoning,
  • Salt and pepper, to taste
  • 1 ½ cups of rice
  • 1 cup of chicken stock
  • 3 ½ tbsps. of Dano powdered milk dissolved in water to make 1 ½ cups of milk
  • 450g of boneless skinless chicken thighs, cut into large chunks.
  • 1 can of diced tomatoes
  • ½ cup of cheese  (optional).


  1. In a large pot, melt butter over medium heat.
  2. Cook garlic, onion, basil in a pot with hot butter.
  3. Add 1 tsp. salt and ¼ tsp. pepper.
  4. Stir for about 3 min or until softened.
  5. Add rice and cook. Stir for 1 min.
  6. Stir in chicken stock
  7. Then add some of the milk and bring to boil while stirring.
  8. Stir in chicken.
  9. Cover the pot, reduce heat to low and cook for 15 min.
  10. Wash tomatoes and drain into the pot.
  11. Cook for 10 min.
  12. Stir until rice is still slightly firm to the bite and chicken is no longer pink inside.
  13. Stir in the remaining milk and all the cheese.
  14. Season to taste with salt and pepper.

Your chicken & tomatoes rice is ready to be served!


  • If you have leftover rice, it will thicken when refrigerated; add a little more milk when reheating it to get the soft consistency back.
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