One Tray Hoisin Peanut Chicken + Rice

Preparation 00:05
Cook Time 00:45
Total Time 0:50
Serves 8     adjust servings



  • 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.

Recipe Notes

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.

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