A tasty one-pot meal you can make yourself in the oven is chicken over rice. This recipe is very simple to make, quick to prepare, and allows you to experiment with different combinations of meat and sauces.
What’s in a chicken casserole?
- One kilogram of poultry meat, such as drumsticks or wild boars
- spices: 1/4 tsp chili;
- half a teaspoon each of salt, pepper, and sweet paprika
Items used to make the rice brine
- 900 milliliters, or just over 3.5 cups, of water
- 150 grams of your preferred ketchup, either mild or hot
- 50g butter, or 1/4 of a traditional 200 g cube
- seasonings: a flat tablespoon of each of the following: sweet paprika, herbes de Provence, and a pinch of chili
Additional components
- 300 g of dry rice (I used jasmine rice) and up to 300 g of medium onions
- One red pepper, or roughly 200 g
Chicken on rice
Step 1: Get the meat ready.
Roughly one kilogram of chicken meat is required. Any type of meat will do for them as well. That they are around the same size is essential, though. These can be boars, drumsticks, or even entire skinned quarters or breasts. Add a minimum of half a teaspoon each of salt, pepper, and sweet paprika, as well as 1/4 teaspoon of chili powder, to the meat pieces.
Advice: For aesthetic purposes, it’s a good idea to remove the joint capsules if you utilize cattails, as I do.
Step 2: Prepare the Pickled Rice
Fill a small pot with 900 milliliters of water. Add roughly 150 grams of your preferred ketchup (mild or spicy), and 50 grams of butter (vegetable or oil, as a last option). Add a flat tablespoon of each of the following: sweet paprika, herbes de Provence, and a teaspoon each of salt and dried garlic. Add a dash of chile, or more, if you prefer your food hotter, to finish. Bring the brine to a boil so that the butter melts and the spices fill the water with fragrance.
Advice: Canned tomatoes or ordinary pulp can be used in place of ketchup, using the same weight. It will be a somewhat less sweet dish.
Step 3: Fill the tin with the dry rice.
Get a casserole dish that is roughly 22 by 32 centimeters or slightly bigger ready. Fill a dish with 300 grams of dry rice. I used ordinary jasmine rice that comes in kilogram packs. Avoid using any kind of lubricant on the dishes before using them.
Step4: Cover the rice with the brine.
Transfer the heated (perhaps still hot) marinade into the rice dish. If required, level the surface of the rice that will be under the brine.
Step 5: Include the onions and bell peppers.
Remove the peppers’ seeds. Slice it into thin rows. After peeling, cut the onions into thin slices or feathers. Cover the whole surface of the tin with the prepared vegetables.
Tip: You can gift peppers of any hue. Onions work the same way. You can go for red onions or garlic, for example, or even sugar onions. You can also substitute any of the vegetables—for example, celery or zucchini—for any of the others.
Step 6: Line the pieces of meat
At the very last, sprinkle some pieces of meat in the spiced tin.
Step 7: Put the dish in the oven
Place the tin in a preheated oven at 180 degrees. Select a middle rack that allows for both top and bottom cooking; if your oven has a small section and top heating components, use a lower rack for this meal. Set the convection temperature to 170°. Nothing should be placed on top of the mold. Bake for approximately ninety minutes. At this point, the meat will be fully cooked and browned and the rice will have absorbed all of the liquid.
This dish can be eaten after some time by reheating it in the oven. But remember that it should be covered or placed in a large pan. Use low flame to reheat.
Enjoy Your dish!
