I love food like this, where all the elements get cooked together and the result is a delicious marriage of flavours. The fact that you marinate the chicken and then cook everything in the same dish saves on time and washing up!
I’ve partnered with @Countdown_nz to create this epic recipe to highlight Family Fridays as part of their More Good platform, to add a splash of good into our lives. This idea really speaks to me as opposed to fads, I prefer to make little changes in a positive direction. All little steps add up to being more good, right? So to give us more time as a family, I made this easy and affordable dish and I think you’ll love it.
Chicken and Rice are faves with my children and the fact that it has healthy carbs, is high in protein and low in fat, makes it a winner in our house. To make it lower in fat you can use skinless chicken or use extra chicken stock and take out the coconut milk, but I love the creamy flavour it adds.
I prep the chicken element of this dish ready during the day and then just add the rice and pop it in the oven end of day. This means instead of me faffing about in the kitchen I can spend time with the kids. When I recently cooked this dish, it was such a stunning summers day that we took it down to the river and ate it after some swimming. Less time in the kitchen means more time together as a family.
I served it with plain peas, and a side of pak choy stir fried with oyster sauce and topped with sesame seeds.
One Pot Chicken & Coconut Rice
- 6 x Chicken drumsticks
- 1.5 cups Brown Rice
- 2 tablespoons Curry Paste I used a mild Butter chicken
- 1 teaspoon Brown Sugar
- Generous pinch of Salt
- 1 lime
- 1 can Coconut milk
- 1 ½ cups Chicken stock
- 1 Onion peeled and diced or quartered*
- 1 thumb size piece of ginger peeled and either chopped large or microplaned*
- 4 kaffir lime leaves
- a handful of coriander
In a large oven proof tray or dish, mix curry paste, kaffir lime leaves, brown sugar, coconut milk, salt then add your chicken and half the lime and squeeze the juice over and toss the pieces into the dish too.
Cover and marinate for an hour, or overnight, or 5 minutes. Whatever suits you!
When you are ready to cook, preheat oven to 180 degrees
To the dish with the chicken, add rice, onion, ginger and stock.
Place in the oven (uncovered) and cook for 45 – 55 mins until the rice is sticky, the chicken is tender and both are cooked through.
Garnish with coriander.
I have cut the ginger and onion large so that they still flavour the dish but I can pick them out and eat the succulent onions, and discard the ginger. This pleases my children’s eating needs….
Also I have had some feedback that if using a heavy pan this is not cooking in the time specified. I have used a baking tray uncovered when cooking this dish. IF you have issues with the rice not cooking, turn up the heat to 200 and place a lid on your dish, or use foil to cover. You could also heat the stock to give it a head start if you are concerned about cook time.