Ingredients

The following ingredients have 4 Servings
  • For the chicken
  • 8 chicken thighs (skin on, bones in)
  • 4 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 3 tbsp runny honey
  • 2 large garlic cloves (minced in a garlic press)
  • 1 tbsp grated fresh ginger
  • 1 red chilli (deseeded and finely chopped)
  • salt and freshly ground pepper to season
  • 1 tbsp rapeseed (canola oil to fry)
  • –––
  • 200 g | 7oz brown basmati and wild rice
  • 500 ml | 2 cups chicken stock
  • 2 large shallots (peeled and finely diced)
  • 1/2 red bell pepper (finely diced)
  • 1/2 yellow bell pepper (finely diced)
  • 4 green onions (scallions sliced thinly to garnish)
  • 1 tbsp butter + 1 tbsp rapeseed (canola oil to fry)

Instruction

  • Put the chicken and all the marinade ingredients together in a bowl or large roasting bag and toss together. Leave to marinate for 2-3 hours or even overnight in the fridge (covered).
  • Preheat the oven to 180C (350F).
  • Remove the chicken from the marinade shaking most of it off. Reserve the marinade.
  • Heat the oil in a large lidded casserole dish. Pan fry the chicken, skin side down first, over medium-high heat for a couple of minutes until golden. Turn over and cook for two more minutes on the other side and set aside. Wipe the pan clean.
  • Heat the butter and oil and sweat the shallots for 7 minutes.
  • Add the rice and peppers and stir to coat in the butter/oil. Add the reserved marinade and stock and bring to a simmer.
  • Place the chicken over the rice and cover the casserole. Cook for 45-50 minutes or until the rice is cooked.
  • Serve sprinkled with the chopped spring onions.