Ingredients
- 6–8 chicken thighs, bone in or boneless
- 1 1/2 cups long grain rice
- 1 1/2 cups chicken stock
- 11/4 cups water
- 1/2 cup peanuts
- 1/2 cup Hoisin sauce
- 1 1/2 tablespoons rice wine vinegar
Instructions
Pre heat oven to 180°C with baking dish in the oven.
Once warmed, remove dish from oven, add rice, stock and 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.
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.
This recipe works best if the chicken thighs are covering the rice, so you need a dish that fits 6 chicken thighs snuggly, or you will have sections of crispy rice.