One Pot Chicken & Lemon Rice

One Pot Chicken & Lemon Rice
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This sounds really good. You will sear the chicken in a pan on the stove and will bake the rice and chicken together in the oven.
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
One Pot Chicken & Lemon Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good. You will sear the chicken in a pan on the stove and will bake the rice and chicken together in the oven.
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Ingredients
For the Chicken & Marinade
For the Rice
For Garnish
Servings: servings
Instructions
  1. Add the chicken and marinade ingredients to a large zip lock bag and place in the fridge for at least 1 hour. Leaving the chicken to marinate overnight in the fridge would result in flavor.
  2. Preheat your oven to 180 C. Remove chicken from the marinade and reserve the remaining marinade.
  3. Heat 1/2 tablespoon in a large oven safe pan, cast iron pan would be perfect. If you do not have a oven safe pan, just use a regular pan you have and I will point out when to transfer the contents of the pan to a large baking dish.
  4. When the pan is hot, add the chicken skin side down and cook until golden brown, flip and cook the other side to golden brown. You are just searing, no need to cook through. Remove the chicken and set aside.
  5. Pour out fat and wipe out with a paper towel then heat the pan again with 1 tablespoon of oil, add the onion and saute until translucent, about 2-3 minutes. Add the rest of the rice ingredients and the marinade you reserved. Stir and let the mixture come to a boil, let it boil for 30 seconds then remove from heat.
Using an Oven Safe Pan
  1. Place the chicken on top of the rice, cover with a lid or foil and place in the oven. Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
  2. Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.
Using a Baking Dish
  1. If using a glass Pyrex dish, first rule is NEVER add a hot item to a dish at room temperature, there is a chance the dish will shatter.
  2. Second rule is never heat the dish when it is empty.
  3. You need to heat the dish first, do this by adding water to the dish, about 1/2 inch, heat the dish for 10 minutes or so in the oven, remove from the oven, then pour in the rice mixture, then top with the chicken, cover with foil, then place in the oven to bake.
  4. Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
  5. Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.
Recipe Notes

Figure about 70 Baht for the chicken. If you buy quarters and cut the thighs from the legs, you will have much larger thighs, reserve the legs for another dish. For 5 servings, this is about 42 cents per serving.

Adapted from an internet recipe.

Mushroom Rice II

Mushroom Rice II
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Sounds very nice and would be a great change up from everyday white rice. This can be a side, or a main dish for a light meal. On my to cook list.
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Mushroom Rice II
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Sounds very nice and would be a great change up from everyday white rice. This can be a side, or a main dish for a light meal. On my to cook list.
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Quickly rinse then slice the mushrooms, not too thin though. If using Shiitake, remove the stems and just use the caps.
  2. Heat 2 tablespoons of oil in a large pot over medium high heat, when hot, add half of the mushrooms, season with salt and pepper as desired and cook until browned, stirring often, then remove from the pot and set aside.
  3. Same pot, add another 1 tablespoon of oil plus butter. When the butter is melted add the garlic and onions, cook for about 30 seconds then add the remaining mushrooms and cook for about 5 minutes or until lightly browned and the bottom of the pot is brown as well, don't worry about that, that is flavor we are going to use.
  4. Add a splash of the stock to the pot and scrape up the brown from the bottom, when the bottom is clean and the brown bits are mixed into the liquid, add the rice and mix in, then add the rest of the stock.
  5. Cover the pot with a lid and bring to a simmer, then reduce the heat to low. Cook for 15 minutes or until there is no liquid, til the pot to verify this.
  6. Remove from the stove, have the already cooked mushrooms and the spring onion ready, quickly remove the lid, dump in the cooked mushroom then the spring onion, and place the lid back on and let this sit for 10 minutes.
  7. Fluff rice with a spoon, and optionally stir in more butter if desired. Serve.
Recipe Notes

I will price this next time I get a load of mushrooms. I will say fair cost for now. This should be 4 servings as a main dish for a light meal, and 8 servings as a side dish.

Provided courtesy of good friend, Stephen Connell.
United States.