Baked chicken and rice with Asian vegetables
Simple baked chicken and rice with a Chinese-style vegetable mix is a quick one-dish dinner. The rice cooks together with the vegetables and chicken, making the whole dish aromatic, filling and high in protein.
Prep time
15 min
Cook time
1 godz. 15 min
Total
1 godz. 30 min
Servings
4
Difficulty
Łatwy
Ingredients
Chicken and rice
- 6 szt.chicken thighs (drumsticks, wings or chicken breast also work)
- 300 grice (ideally rinsed and optionally soaked for 30 minutes)
- 450 gChinese-style vegetable mix (ideally thawed or briefly stir-fried)
Chicken marinade
- 2 łyżkisoy sauce
- 1 łyżeczkasweet paprika
- ½ łyżeczkidried ginger
- ½ łyżeczkipepper
- 1 łyżeczkaAsian seasoning blend (optional)
Asian version, from the video
- 700 mlwater
- 1 łyżeczkasalt
- 1 łyżeczkacurry powder
Tomato version
- 350 mltomato passata
- 350 mlwater
- 1 łyżeczkasalt
- 1 łyżeczkaoregano🛒 buy
Nutrition facts* / 4 servings
of which saturated 0.1 g
of which sugars 3.6 g
* Approximate values, calculated from 3 of 15 recipe ingredients.
Instructions
- 1
Mix the chicken with the soy sauce, sweet paprika, ginger, pepper and optionally the Asian seasoning blend. Let it sit for at least 30 minutes.
- 2
Rinse the rice thoroughly under cold water. If you have time, soak it for about 30 minutes, then drain.
- 3
It's best to thaw the frozen Chinese-style vegetable mix beforehand, or briefly stir-fry it in a pan.
- 4
Pour the rice into a baking dish and spread the vegetables over it.
- 5
For the Asian version, mix water with salt and curry powder, then pour it over the rice and vegetables.
- 6
For the tomato version, mix the passata with water, salt and oregano, then pour it over the rice and vegetables.
- 7
Arrange the marinated chicken on top.
- 8
Bake at 200°C, top-bottom heat, for about 60-75 minutes, until the rice has absorbed the liquid and the chicken is tender and golden.
- 9
Once baked, let the dish rest for a few minutes so the rice settles and absorbs the rest of the liquid.
Tip
If you're using a frozen Chinese-style vegetable mix, it's best to thaw it beforehand or briefly stir-fry it. That way you won't cool down the liquid in the dish, and the rice will cook evenly. With vegetables straight from the freezer, baking time may run longer.
Common mistake
The most common mistake is using unrinsed rice and adding heavily frozen vegetables straight from the freezer. That can make the rice bake longer or turn out unevenly soft.
Serving suggestion
Serve right after baking as a simple one-dish dinner. It's a great idea for a family dinner, a healthy meal, or meal prep.
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