One Tray Hoisin Peanut Chicken and Rice, all done in one dish and ready in less than an hour!
ONE TRAY HOISIN PEANUT CHICKEN + RICE
Another recipe for those of us who love dinner done in one dish. Out of site in the oven and ready in less than an hour. The oven is definitely my tool of choice, seems much less labour intensive when a meal is cooked in the oven, like you can walk away and go on with your life while dinner magically prepares itself. Even if that life is excitingly washing the dishes standing a metre from said oven.
I could probably put together a month’s worth of these easy one dish dinners…. how easy would that be! This dish was a combined inspiration from Matt Preston’s Chicken Thighs in Hoisin Peanut Paste and my One Tray Honey Lime Chicken. You could throw in some green veggies like I did in my One Tray Oven Baked Salmon, just add them in the last 10 minutes on top of the rice. Bok Choy and snow peas would work perfectly with this dish.
If you like lot’s of sauce, double the ingredients in the marinade. You could also add in some chopped fresh chilli! My kid’s are not up to spicy foods, still trying to work out a way to start weaning them in. I could never eat anything spicy, even potato wedges used to send my tastebuds into a whirlwind. Then when I was pregnant with Sam I developed a spicy food super power and was suddenly eating triple chilli topped with chilli. To the amazement of my sister who has always had this power. Then poof! after he was born back to ultra mild curries and definitely no fresh chilli. Then, pregnant again, my powers came back and this time they have stayed. To the point where I have a bottle of Sriracha in the door of my fridge that is used more often than the tomato sauce.
One Tray Hoisin Peanut Chicken + Rice
- 6-8 chicken thighs, bone in or boneless
- 1 1/2 cups long grain rice
- 1 1/2 cups chicken stock
- 1/2 cup peanuts
- 1/2 cup Hoisin sauce
- 1 1/2 tablespoons rice wine vinegar
Pre heat oven to 180°C with baking dish in the oven.
Once warmed, remove dish from oven, add rice, stock and 1 1/4 cups water, cover with aluminium foil and put back in the oven for 25 minutes.
In a food processor blitz together the peanuts, Hoisin, rice wine vinegar and a pinch of salt.
Place chicken in a bowl and rub this marinade all over.
Remove rice from oven, top with chicken thighs, pour over any extra marinade, re cover with foil and bake a further 10 minutes.
Remove dish again from oven, take off foil and cook for a final 15 minutes uncovered.
Fluff rice with a fork and serve sprinkled with parsley.
If your chicken thighs are quite large, like mine were. Put back into the oven for another 10-15 minutes. I turned my oven up to 200° for this last cook to get the tops really nicely browned.