Baked Asian Inspired Chicken and Rice

Chicken and rice casseroles have been around forever. They are basic Western food offering sometimes just the meat and rice - you have to make the veggies separate - and sometimes the full meal deal, a one pot supper.
I was thinking of my youngest son the other day. He just moved in with his girlfriend and we're heading over soon to bring a gift and see their new place. I know one thing he used to make was a chicken and rice skillet meal. As his girlfriend only eats Chicken and Fish for her proteins, I began to wonder was there a recipe for an interesting chicken and rice dish I could take along as a "welcome to your new home" present. 

So many choices. Some I had to switch out the veggies as they weren't his fav, some used too many canned ingredients. In the end this one found on a site called Spend With Pennies caught my eye. Although it does used frozen mixed vegetables, there are no cans of condensed soup to be seen.  I also love the idea of the meat marinated and then basted with an Asian inspired sauce. Fast forward to last night!

I've actually made this twice now. I forgot to take a photo the first time and it's not always a good thing if you use theirs.  The second time came out better, but neither time did I get a good caramelized topping on the chicken - although I was closer the second time. 

Photo from Spend With Pennies

Here are a few notes from my second attempt.  The 20 minutes covered followed by 30 minutes uncovered didn't quite work.  After 20 minutes, the rice I used wasn't cooked enough for the chicken to be properly basted with the reserve marinade. I also found the rice, even with 50 minutes, had a few chewy bits.  I think it's really important to use a very plain white rice or even a converted rice.  Avoid any fancy rice that might have longer cooking times or need more water.   

I have used my photo at the top, but include the one from Spend with Pennies to see what it looks like when it works out perfectly.  This is a simple casserole for a family dinner that has a lot of flavor. I wouldn't use it with company though, especially if you use the frozen vegetable mix. 

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Baked Asian Inspired Chicken and Rice

Chicken and Marinade -

1 lb                Skinless boneless chicken thighs halved
1 T                 Soy sauce
2 T                 Chinese cooking wine or Mirin or dry sherry
¼ C               Oyster sauce
1 tsp              Sesame oil
1                    Garlic clove minced or pressed

Rice -

1½ C             Uncooked white rice
2 T                 Vegetable oil
1                    Small onion diced
2                    Garlic cloves minced or pressed
2 C                Frozen diced vegetables not thawed
1 T                Dark soy sauce
2 T                Chinese cooking wine or dry sherry or Mirin or cooking sake
1½ C             Chicken or vegetable stock or chicken broth (low sodium)
1½ C             Hot water
Sliced Scallion for garnish

Instructions -

Mix Chicken and Marinade in a bowl. Set aside for at least 20 minutes, up to 24 hours.

Preheat oven to 350°F (180°C). Place Rice ingredients, including oil, vegetables, soy sauce, cooking wine, stock and water, in a baking pan. Spread the rice out evenly. Remove chicken pieces from the marinade (reserving marinade) and place on top - chicken will be partially submerged in the liquid. Cover with foil and bake for 20 minutes (next time I am cooking it 30 minutes covered).

Remove foil, baste chicken with remaining Marinade (dab it on generously), spray chicken with oil then bake for a further 30 minutes (next time I am reducing to 20 minutes uncovered) until chicken is caramelized, liquid is absorbed and rice is fluffy. If you want more caramelization on the chicken, flick the broiler on for a few minutes.

Set aside for 10 minutes before fluffing rice then serving, garnished with scallions if using.