One-Pan Chicken & Rice Bake
Cook Time 1 hour
1 tbsp extra virgin olive oil
1kg chicken wings, tips removed
3 tbsp honey
4 tbsp soy sauce
1 tbsp mirin
1 tbsp white vinegar
1 x 2cm piece of ginger, chopped
2 cloves garlic, chopped
200g Thai jasmine rice, washed 3-4 times
500ml chicken stock
Spring onions, thinly sliced
Crispy chilli oil (optional)
Preheat the oven to 200°C.
Combine the honey, soy, mirin and vinegar and add chicken and marinate overnight, if you have time.
In a baking dish that is hob friendly, place over medium heat and add oil, ginger and garlic. Fry to soften then add rice and coat in the ginger mixture. Add a small pinch of salt. Cover with stock and bring to a boil. Nestle chicken into rice and pour in any extra marinade.
Bake in the oven for 35-40 minutes or until the rice has absorbed all the liquid and the chicken is cooked and caramelised.