Let tender chicken, mushrooms, and herbs bake together in the oven to create an aromatic dish complete with rice.
By Audrey Ling
Having a cast iron pot at home has its advantages. On the stovetop or in the oven, the cast iron skillet is perfect for cooking meats and rice. It allows rice to be cooked evenly without burning on the sides or bottom of the pot.
Let the chicken, mushrooms, and herbs bake together in the oven to create an aromatic dish complete with rice.
- Chicken thigh: 4 pieces
- Chicken breast: 4 fillets
- Honey: 2 tbsp + 2 tbsp
- Light soy sauce: 6 tbsp
- Unsalted butter: 3 tbsp
- White onion: 1, diced
- Rice: 6 cups, washed
- Cooked chestnut: 300g, (10.5 ounces) roughly chopped
- White mushroom: 400g, (14 ounces) sliced
- Chicken stock: about 6.5 cups
- Thyme: leaves from a few stalks
- Ground blackpepper: to taste
- Marinate chicken thighs and breasts with honey & light soy sauce.
- Leave overnight in fridge.
- Preheat oven at 180 degrees Celsius.
- Heat wok. Add chicken into wok, together with the sauces.
- Brown chicken for a few min on both sides. Remove from wok and set aside.
- Heat butter in cast iron pot. Fry onion till browned and translucent.
- Add rice. Stir to mix in with onion.
- Add chestnuts, mushrooms and chicken stock. Bring to a simmer.
- Place chicken thighs and breasts on top of rice, pressing down to level with rice.
- Drizzle 2 tbsp honey onto chicken. Sprinkle with thyme and black pepper.
- Cover pot with lid and place in oven. Bake for 45min.
- Serve immediately while the chicken sizzles on!
Use cooked chestnuts instead of the raw ones. They are able to blend in better with the rice since they are softer and hence faster and easier to cook too.