Thai Chicken and Rice Tray Bake
Recipe: #35837
October 11, 2020
Categories: Chicken, Peanut, Onions, Thai One-Pot Meal, Oven Bake, No Eggs, Non-Dairy, Bone-in Pieces, Chicken Dinner, more
"From our weekday newspaper The West Australian."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (455.6 g)
- Calories 408.4
- Total Fat - 11.8 g
- Saturated Fat - 2.5 g
- Cholesterol - 29.6 mg
- Sodium - 652.2 mg
- Total Carbohydrate - 64 g
- Dietary Fiber - 6 g
- Sugars - 14.4 g
- Protein - 13.7 g
- Calcium - 125.3 mg
- Iron - 2 mg
- Vitamin C - 38.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 180C/160C fan-forced.
Step 2
Place chicken and curry paste in a bowl and rub paste all over chicken.
Step 3
Heat half the oil in a heavy-based flameproof roasting pan over medium-high heat and cook lime for 1 minute each side or until charred and transfer to a plate and then add chicken to pan, skin-side down and cook for 3 minutes each side or until well browned and transfer to a plate.
Step 4
Wipe pan clean and heat remaining oil in pan over medium heat and add brown onion, garlic, ginger, lemongrass and carrot and cook, stirring, for 5 minutes or until onion softens and then add rice and cook, stirring, for 2 minutes or until rice is coated in mixture and then add stock and bring to the boil.
Step 5
Place chicken on top of rice mixture and cover tightly with foil and bake for 25 minutes and then remove foil.
Step 6
Move chicken to one side and fluff rice with a fork and now add beans, corn, lime slices, fish sauce and lime juice to rice and stir to combine.
Step 7
Arrange chicken over rice and bake, uncovered, for 5 to 10 minutes or until rice is tender and chicken is browned and cooked through.
Step 8
Top with green onion, chilli, peanuts and mint and serve.
Tips
No special items needed.
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