This one pan chicken and rice is the ultimate comfort meal. Juicy marinated chicken, fluffy rice with crispy edges, easy and flavour packed.
Ingredients
FOR THE CHICKEN
- 6 medium chicken thighs
- 1 ½ tablespoons cornflour (US cornstarch) (6tsp, notes 1)
- ⅓ cup soy sauce not light soy (80ml)
- 1 tablespoon oyster sauce (4 tsp, notes 1)
- 2 teaspoons sugar
- 1 teaspoon chilli paste optional (notes 2)
- 3 cloves garlic minced
- 3 teaspoons fresh ginger minced
- 2 teaspoons sesame oil divided (1:1)
FOR THE RICE
- 1 ½ cups rice (325g / 11 ½ oz)
- 2 ½ cups chicken stock (625ml)
- ½ teaspoon salt
- 2 cups mixed frozen vegetables of choice
FOR TOPPING
- 2-3 spring onions finely sliced
- 1 teaspoon toasted sesame seeds
For best results, always weigh ingredients where a weight is provided
Equipment
- braiser pan
- or saucepan and large casserole dish
Instructions
- In a mixing bowl, combine the cornflour and soy sauce and mix well until smooth. Add the oyster sauce, sugar, chilli paste, garlic, ginger and 1 teaspoon of the sesame oil. Mix well, then add the chicken thighs coating them well. Chill 20 minutes to marinate (or up to 12 hours).⅓ cup soy sauce, 1 ½ tablespoons cornflour (US cornstarch), 1 tablespoon oyster sauce, 2 teaspoons sugar, 1 teaspoon chilli paste, 3 cloves garlic, 3 teaspoons fresh ginger, 1 teaspoon sesame oil, 6 medium chicken thighs
- Preheat the oven to 200C/350F. Make sure you have a large pan that can go from stove top to oven and either a suitable lid or aluminium foil at the ready. If you don’t have a pan that can go from stove to oven, just do step steps 3-4 in a large saucepan, then transfer to a casserole dish for the rest.
- Rinse the rice until the water runs clear. Add it to the base of an oven safe pan. Pour in the chicken stock, salt, the remaining sesame oil. Mix well.1 ½ cups rice, 2 ½ cups chicken stock, ½ teaspoon salt, 1 teaspoon sesame oil
- Place on the stove over medium-high heat and bring to a simmer. Then turn off the heat.
- Stir the vegetables and a few spoonfuls of the marinade liquid into the rice. Place the chicken over the top of the rice nestling them down slightly then pour the remaining marinade over the top of the thighs.2 cups mixed frozen vegetables of choice, marinated chicken thighs and marinade
- Cover with a lid and bake for around 35 minutes until the chicken is cooked through and the rice is fluffy.
- If you want to caramelise the chicken a little more, you can place it under an oven grill / broiler for a few minutes.
- Generously scatter over the spring onions and sesame seeds then serve.2-3 spring onions, 1 teaspoon toasted sesame seeds
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Chilli paste: I use a jarred chilli paste for convenience but you can skip it or use any other type of chilli you like for instance finely chopped fresh chilli, sriracha or sambal oelek).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
