Cheese Baked Chicken Rice
Hot and Bubbly. Fragrant and Savory Asian Rice baked with tenderly grilled chicken chops and coated in a light tomato sauce. Topped with cheese and baked in layers! It’s a must-try!
Total time is not inclusive of Marination Time in the fridge and bringing back to room temp.
The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.
Ingredients:
| Boneless Chicken Leg Portions with skin - (300 gms each) | 3 | |
| Thai Fragrant Rice | 2 cups ( 1 cup = 240 ml) | |
| Pasta sauce - Tomato Basil Flavor. Do not use more than this. | 1/2 cup ( 120 mls) | |
| Sunflower oil | 3 Tbsp | |
| Yellow onion (Vidalia), chopped | 1 small | |
| Garlic,finely minced | 3 tsp | |
| Chicken Stock ( chicken bouillion) | 1 CUBE | |
| Water | 3 cups ( 1 cup = 240 ml) | |
| Olive oil for grilling chicken | 3-4 Tbsp | |
| A Green Bell Pepper / Capsicum - chopped into square pieces | HALF | |
| A Red Bell Pepper / Capsicum - chopped into square pieces | HALF | |
| Garlic, sliced | 4 -5 cloves | |
| Fresh Curry Leaves | 2 sprigs | |
| Grated Mozerella cheese ( or a combination of mozerella and cheddar ) | 200 - 230 gms | |
| Salt | 1/3 tsp ( to taste ) |
For Marinating the Chicken:
| Cornstarch/ Cornflour | 2 Tbsp | |
| Light brown sugar | 1 1/2 tsp | |
| Mild Chilli powder | 1/4 tsp | |
| Black Pepper Powder | 1/8 tsp | |
| Ginger and Garlic, minced together (1/2 tsp each ) | 1 tsp | |
| Light soy sauce | 1 1/2 Tbsp | |
| Salt | 1/8 tsp ( to taste ) |
Method:
- Marination: Rinse and drain the chicken portions, keeping the skin on. Pat dry before marination.
- Add to a bowl along with all the marinating ingredients. Rub well to coat the pieces. Refrigerate, covered for 1 – 2 hours. Bring back to room temperature, before grilling.
- Rinse the rice and keep strained in a colander, till all water is removed.
- Cook Rice: Using a rice cooker is preferred – see notes. Add the oil ( 3 Tbsp ) and heat. Add the chopped onion and minced garlic as well as the chicken stock cube. Saute this and mash the cube into the mixture. Cook till onions are softened and garlic is fragrant. Don’t allow any browning of onions or garlic.
- Add the drained rice and fry for a couple of minutes; till the grains are glossy.
- Add the water ( exact measurements of 3 cups ). Chicken stock is salty so we need to add less salt. We can add 1/3 tsp of salt. Stir.
- Cover and cook till done(all water is absorbed).
- As soon as the rice is cooked, fluff up with a spatula or fork, so that the rice does not continue to cook in the trapped steam. Allow to cool off briefly.
- Grill Chicken: Heat a grill pan, adding a layer of olive oil over the surface to grill the chicken.
- Once the oil is hot, lay the chicken pieces, skin side down in batches. Move the pan around to prevent the chicken from sticking to the grill pan.
- Cook on medium flame, till the bottom, is golden brown and comes away easily from the pan. Flip over and repeat the process on the other side. Do not overcook the chicken, It should be moist and tender. Cut off a piece to check doneness. Cover the chicken with a sheet of aluminum foil to prevent splatter. Set aside the chicken on another plate.
- Adding the flavoring ingredients: To the same grill pan, add the chopped bell peppers and garlic. Stir very briefly. They should not cook too long.
- As soon as you smell the garlic, add curry leaves ( the secret flavor enhancer here – it is fantastic ).
- When the leaves are fragrant, as well – add the pasta sauce. Do not add more than half a cup of the basil tomato pasta sauce. The tomato flavor will overpower the other flavors going on here.
- As soon as the sauce comes to a sizzle, return the chicken pieces and move them around in the sauce, flipping over to coat all sides evenly. Remove from heat
- Assembly of the dish: You can either assemble wither in 4 individual serving shallow bowls OR in one large casserole dish. ( As shown in the video ).
- Add half the rice to the bottom of the dish. Place the chicken and press into the rice layer, along with the sauce and vegetables.
- Top with remaining rice. Pat down gently. Drizzle over any liquids left on the plate of chicken ( drippings tend to collect here from the grilled chicken).
- Top with grated cheese and garnish with a few of the bell peppers.
- Bake in a preheated oven (180º C / 350 º F ). Bake till cheese is bubbling and slightly golden around the edges.
- Garnish with Sweet basil, if desired. Serve hot and bubbly!
Cheese Baked Chicken Rice
Notes:
- Using a rice cooker is preferred for best results. If you are using a regular pot on the stovetop – As soon as the water comes to a boil ( on high heat) – Reduce heat, cover tightly, and cook till the water runs dry. Best not to stir too much in between. I seldom stir the rice at all. Using a glass lid helps to monitor progress without removing the lid.
- If you do not have a grill pan, use a regular wide nonstick pan. Deep edges are recommended to prevent splatter.
Key Ingredients: Rice, Chicken, Cheese, Onion, Garlic, Bell Pepper, Spices, Seasoning, Cheese.
EAT AND TELL!!! Let us know if you tried – Cheese Baked Chicken Rice
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