One-pot Chinese chicken and rice – an easy and flavourful recipe that’s going to become your new family favourite!
I woke up today full of plans to cook and photograph several recipes – my one resolution this year was to be more organised.
Well, this was very ambitious – and a little bit foolish – since today was quite possibly the dullest, darkest day ever. The sun didn’t stand a chance against the grey clouds and persistent rain. And my camera was practically laughing and pointing – ‘you want to photograph three recipes? Today? Ha!’
One of the recipes didn’t turn out well just to spite me – it was a meatloaf recipe that tasted delicious but looked simply awful.
The cake was a similar story – tasted amazing but the glaze technique I was trying is tricky and it didn’t quite work. Hoping to salvage it tomorrow though – it is a GOOD cake!
The last recipe was made out of necessity – I had chicken thighs that had to be cooked today. It wasn’t meant to be a blogpost.
But in desperation to salvage something out of my ambition I decided to photograph it anyway – using artificial lights.
It was simply too delicious to ignore and so easy – the kids surprised me by loving it and they are very hard to please.
I don’t often cook with chicken thighs that aren’t skinless and de-boned, but I must admit they taste a million times tastier.
Do remove some of the skin if there’s a lot and also some of the fat if the chicken is fatty. The marinade will make the chicken super-flavourful and the slow cooking very moist and tender.
I used my Le Crueset lidded shallow casserole for this which is perfect for one-pot meals.
One-pot Chinese chicken and ricePrint Pin Rate
- For the chicken
- 8 chicken thighs skin on, bones in
- 4 tbsp oyster sauce
- 3 tbsp soy sauce
- 3 tbsp runny honey
- 2 large garlic cloves minced in a garlic press
- 1 tbsp grated fresh ginger
- 1 red chilli deseeded and finely chopped
- salt and freshly ground pepper to season
- 1 tbsp rapeseed canola oil to fry
- 200 g | 7oz brown basmati and wild rice
- 500 ml | 2 cups chicken stock
- 2 large shallots peeled and finely diced
- 1/2 red bell pepper finely diced
- 1/2 yellow bell pepper finely diced
- 4 green onions scallions sliced thinly to garnish
- 1 tbsp butter + 1 tbsp rapeseed canola oil to fry
- Put the chicken and all the marinade ingredients together in a bowl or large roasting bag and toss together. Leave to marinate for 2-3 hours or even overnight in the fridge (covered).
- Preheat the oven to 180C (350F).
- Remove the chicken from the marinade shaking most of it off. Reserve the marinade.
- Heat the oil in a large lidded casserole dish. Pan fry the chicken, skin side down first, over medium-high heat for a couple of minutes until golden. Turn over and cook for two more minutes on the other side and set aside. Wipe the pan clean.
- Heat the butter and oil and sweat the shallots for 7 minutes.
- Add the rice and peppers and stir to coat in the butter/oil. Add the reserved marinade and stock and bring to a simmer.
- Place the chicken over the rice and cover the casserole. Cook for 45-50 minutes or until the rice is cooked.
- Serve sprinkled with the chopped spring onions.