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¼ cup chilli jam (try my homemade chilli jam recipe) or ¼ cup sweet chilli sauce, plus extra to serve
2 tbsp brown sugar
3 tbsp soy sauce
8 pieces of bone-in chicken e.g. drumsticks and/or thighs
2 cups jasmine rice
2 garlic cloves, finely grated
2 ½ cups chicken stock
1 red onion, cut into wedges
1 tbsp vegetable oil
fried shallots, to serve
coriander leaves, to serve
Preheat oven to 180°C/350°F.
In a large bowl, whisk together the chilli jam, sugar and soy sauce. Add the chicken and toss to coat.
Place rice, garlic and chicken stock in a large casserole dish or baking tray. Place the chicken and onion in the rice. Spoon any excess marinade over the chicken. Drizzle the chicken with the oil. Cover with foil and roast for 50 minutes. Uncover and cook for another 20 minutes to brown slightly.
Scatter with fried shallots and coriander to serve. Serve with extra chilli jam or sweet chili sauce on the side.
Over cooked, gluggy but lovely taste!
Cooked to the recipe but it was over cooked in that time so the rice had gone gluggy instead of fluffy. Will definitely do again with about 10 min less on the first cook time.
So Deliciously Easy
Made this just as listed using ancient gains. The addition of the crispy shallots is perfect. The amount of heat from the chile paste is right on point. The ease of putting this together makes it a definite go to meal. What a wonderful yummy dish.
So tasty and easy!
This recipe is just yum, we’ve made it several times, it’s a winner! And minimum washing up! Love it ⭐️ ⭐️ ⭐️ ⭐️ ⭐️