Chicken Rice Bake
Rated 5.0 stars by 2 users
Author:
Cherie Metcalfe
One pan, big flavour, minimal mess. Coconut-soaked rice doing all the heavy lifting underneath crispy, satay-coated chicken thighs. The kind of midweek dinner that feels like more effort than it actually was.
Ingredients
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2 cups white rice
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3 cups boiling water
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1 cup coconut cream
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2–3 tablespoons Satay Swift, plus 2 tablespoons for the chicken
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5–6 chicken thighs, bone in (or chicken drumsticks)
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1–2 tablespoons Crack Crunch, optional
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1 lime, quartered
To serve
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A handful of coriander
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Sliced spring onion
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Pickled red onion
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A pinch of Crack Crunch
Directions
Preheat the oven to 180°C fan bake.
Rinse the rice under cold water until the water runs clear.
Tip the rice into a large casserole or oven dish. Pour over the boiling water and coconut cream.
Add 2–3 generous tablespoons of Satay Swift and stir well to combine.
Coat the chicken thighs with the remaining 2 tablespoons of Satay Swift, rubbing it in until well coated. Sprinkle with Crack Crunch if using.
Nestle the chicken thighs down into the rice and sauce.
Bake for 25 minutes, then pull the dish out and gently fluff the rice with a fork. Tuck the lime quarters in among the thighs and return to the oven for a final 20 minutes.
Lift the chicken out and set aside. Fluff the rice with a fork and taste — add a pinch of salt if it needs it. Return the chicken on top.
Optional: spoon a teaspoon of satay sauce over each thigh for an extra hit.
Garnish with coriander, spring onion, pickled red onion, and a final pinch of Crack Crunch. Serve straight from the dish.
