Hoisin Peanut Chicken Tray Bake
Recipe: #35093
June 13, 2020
Categories: Chicken, Asian, Oven Bake, No Eggs, Non-Dairy, Bone-in Pieces, Chicken Dinner, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (258.4 g)
- Calories 443.2
- Total Fat - 19.3 g
- Saturated Fat - 5.9 g
- Cholesterol - 77.5 mg
- Sodium - 698.9 mg
- Total Carbohydrate - 49 g
- Dietary Fiber - 0.9 g
- Sugars - 2.9 g
- Protein - 16.2 g
- Calcium - 25.6 mg
- Iron - 1.1 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Season the skin-side of chicken with salt and pepper azand sprinkle with five spice.
Step 2
Heat oil in a large, flameproof, roasting pan over a medium to high heat and add chicken, skin-side down and cook for about 5 to 6 minutes, or until golden brown and remove chicken.
Step 3
Meanwhile, combine stock, sauces, peanut butter, garlic and ginger in a large jug and mix well.
Step 4
Add stock mixture and rice to same, hot pan and arrange chicken over rice and bring to boil and then remove pan from heat and cover tightly with foil.
Step 5
Cook in a moderate oven (180C) for about 40 minutes, or until rice is tender and chicken is cooked through.
Step 6
Remove pan and stand, covered, for 5 minutes, or until liquid is absorbed.
Step 7
Sprinkle onions over bake and serve with lemon wedges.
Tips
- TIPS - Chicken thigh cutlets are available from major supermarkets, butchers and chicken shops.
- Medium grain rice is a round, tender and succulent grain that locks in moisture when cooked.
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