Chicken baked with rice

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   I used chicken wings, but for this recipe you can use any part of the chicken: thighs, legs, or a whole carcass cut into pieces. This time I came across an orange with red pulp; it looks like grapefruit, but it doesn’t have its bitterness. In general, of course, you can take a regular orange, as long as it is sweet. You can also choose the wine for the marinade to your taste - dry, semi-dry or semi-sweet.

2. STEP 2

   

   Remove the zest from the lemon and squeeze out the juice. This recipe will require approximately 1 tsp. lemon juice. Squeeze the juice from one orange, peel and peel the second orange, tear the pulp into small pieces.

3. STEP 3

   

   Cut the pepper into rings. You can use fresh or dried chili; I use small, very hot pickled piri-piri peppers. The seeds can be removed or left: they make the dish much spicier.

4. STEP 4

   

   In a bowl, mix wine, lemon and orange juice, add orange slices, pepper rings and salt. Stir until the salt dissolves.

5. STEP 5

   

   Add curry and black pepper, stir.

6. STEP 6

   

   Pour the marinade over the chicken and leave for 30 minutes.

7. STEP 7

   

   Pour rice into the bottom of a flat baking dish and smooth it out.

8. STEP 8

   

   Pour in the broth until it covers the rice by about 0.5 cm.

9. STEP 9

   

   Place the chicken on top of the rice and pour the marinade over it.

10. STEP 10

    

    Bake in an oven preheated to 180C for about 50 minutes. During this time, brush the surface of the chicken several times with liquid from the mold. If it is absorbed into the rice too quickly, you can add a little broth.

11. STEP 11

    

    Check for doneness: the chicken should be crispy and clear juice will release when pierced. The rice on top only seems dried out, but in fact, it is soft, soaked in broth and spices, each grain of rice is separate.

Comments on the recipe

Anahit

21.10.2023

4.8

KitchenFairy, beautiful dish. I am very interested in the taste of rice soaked in such a wonderful broth-juice. You should definitely try it. Thanks for the new way to cook rice

Olga

21.10.2023

4.8

Anahit, I hope you like it. Just keep in mind that the “orange lemon wine” marinade gives the rice a sour taste. I liked it, but I generally have specific taste preferences))) If you don’t want sourness, you can pour more broth over the rice and chicken, and not add marinade. And I also think it all depends on the type of rice. The sticky round-grained one will stick together, but the long-grained one, like jasmine or basmati, will remain crumbly. The steamed one cooks faster and retains its fluffiness, which is why I use it most often.

Magnago

21.10.2023

4.8

Kitchenfairy, love the idea of ​​cooking rice! Anait, and for you, as a nut lover, I recommend mixing in some almonds, chopped into slices or sticks. (I just usually stuff the chicken with this rice-citrus composition with a drop of something like sherry or nutmeg, so almonds are very much in theme there.)

Irisha

21.10.2023

4.6

Gorgeous dish! I love wings and I love rice! I really liked the idea of ​​cooking, I’ll have to try it. I understand that you don’t need to cover the pan with anything and the rice won’t dry out on top?

Olga

21.10.2023

4.8

I didn't cover it. At first, the rice and chicken are covered with liquid (marinade broth), and then, when there is less liquid, I greased the wings twice so that they do not dry out, while the rice still remains covered with liquid, and the chicken also lies on top, so that it does not dry out. And when it was all absorbed, the dish was ready. Probably, a lot still depends on the oven, rice, etc., so if it starts to dry out or the chicken becomes overcooked and the rice is not ready yet, you can cover the pan with a lid or foil.

Shura

21.10.2023

4.6

Yes, KITCHENFAIRY, excellent recipe, adding an interesting orange marinade sauce brought a touch of a new direction and the color of the rice should become a little creamy from both the orange and the curry, this makes it very beautiful and appetizing! I like these tastes)))

Anahit

21.10.2023

4.8

I most likely won’t put lemon, I don’t like its taste everywhere, but I’d be happy with oranges. And the rice is definitely long, Thai. And I’m sure it will cook completely. Fill the rice with broth-liquid above its level by 1-1.5 cm and bake slowly. Everything will be delicious. Magician, the taste of almonds wouldn’t hurt, but I can’t imagine, but you can try it.