Hoisin Chicken and Coconut Rice

by Kristy on April 10, 2012 · 8 comments

‘How could I not repost this recipe? It’s probably my most popular recipe of all time and with good reason – it’s so easy to achieve on a weeknight, even after the busiest day at work you could imagine. It all gets thrown in together, baked in the oven and at the end you have a dinner that everybody in your family will love. The sweet hoisin sauce appeals to even the fussiest eaters.

It’s also the recipe that won me a thermomix so I have a real soft spot for this one.’
-Kristy
There were two things that my husband promptly found out after we started living together: firstly that I love to cook and secondly that I hate to wash up. It’s not my forte.
Consequently, I’m always thinking of ways to minimise the amount of dishes that I use in my cooking. My love of tray bakes and one pot meals in general is a direct result of this.
I used to do this dish by baking the chicken on a tray and the rice in a pot but then I thought that I’d put it together and see how it turns out. Let me tell you, it works so well that I actually prefer it this way. The marinade from the chicken imparts beautiful flavours into the rice and everything sort of steams together so that you get fluffy rice and succulent chicken.
INGREDIENTS
800g chicken thigh fillets
1/3 cup hoisin sauce
1/3 cup honey
1/3 cup soy sauce
1 tablespoon sesame oil
2cm knob ginger, finely grated
2 cloves garlic, finely grated
2 cups long grain/basmati/jasmine rice
1 x 400mL can coconut milk
350mL salt reduced chicken stock
1 cup frozen peas
coriander leaves/spring onions/extra hoisin to serve
METHOD
Preheat your oven to 200 degrees celsius.
Cut the thighs into large chunks. Place them into a freezer bag. Then add the hoisin, honey, soy sauce, ginger, garlic and sesame oil to the chicken. Close the bag and squish together until evenly distributed. You can marinade the chicken in the bag for 24 hours if you like, but strictly speaking, you could go right ahead and use it straight away.

Meanwhile, measure your rice into a strainer and rinse under the tap until the water runs clear.

Put the rice into a baking tray.
Pour the coconut milk and chicken stock over the rice. Add the peas and stir together until evenly distributed.

Lay the chicken pieces over the rice mixture. Cover the whole tray tightly with foil and place in the oven to cook for about 35 minutes, or until the rice has absorbed most of the liquid.

Remove from the oven and let the tray rest for 10 minutes, covered with the foil. This is an important step. It will give the rice a chance to finish absorbing the cooking liquid and fluff up nicely.

Serve with some coriander or chopped spring onion and an extra drizzle of hoisin sauce on top of the chicken. Delish! And only one tray to wash up.
hoisin-chicken-and-coconut-rice8
  • http://www.notquitenigella.com Lorraine @ Not Quite Nigella

    This looks amazing! I really want to make this now-my mum makes something similar with sticky rice. Plus I love using the oven now that it has turned cold :D

  • Jenny

    I just made this. One word. AMAZING! Thank you so so so so very much for an incredible recipe. This will be used for many years to come :)

    • http://thelifeshemade.wordpress.com thelifeshemade

      Thanks for the feedback Jenny. So glad that you loved it!

  • Linda

    Lovely recipe, makes a huge amount! Repurposed the leftovers into fried rice. Next time I’ll double the chicken and marinade and freeze the extra to make it even quicker. Thanks for sharing!

    • http://www.thelifeshemade.com Kristy

      Hey Linda, thanks for making the recipe! That’s a great idea to use the leftovers as fried rice, never thought of that one.

  • Penny Blok

    I made this tonight and didnt have any pea’s so cut up some broccoli small put it in the rice in between the chicken. It’s was beautiful and the broccoli wasn’t too soft either. It’s a very tasty dish and so easy and the large quantity is great for leftovers like Linda said. Thanks so much for this great recipe!

    • http://www.thelifeshemade.com Kristy

      You’re welcome!

  • Leanne Bohme

    Made this last night and it was delicious, thank you! My husband loved the meat marinade so much he’s asked me to use it for stir fries as well :)

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