Flavorful Chicken and Rice

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Make Flavorful Chicken and Rice

A comforting dish of marinated roast chicken on a bed of basmati and wild rice that has been cooked in the chicken's roasting juices for a wonderfully rich finish. The vibrant green sauce adds a punchy, fresh feel to the dish.

Garlic, Coriander and White Pepper Roast Chicken with Rice

Serves 4

Total time:  2 hours 30 minutes, plus overnight marinating time for the chicken

Ingredients

Chicken

1 chicken, weighing approximately 4 lbs

peanut oil

Marinade

8 garlic cloves

1 bunch of coriander, large, stems and leaves separated (use the leaves for the sauce)

1 tbsp of light brown sugar, heaping

3 tbsp of warm water

2 tbsp of fish sauce

2 tbsp of dark soy sauce

1 tsp white pepper

Rice

11 oz of Basmati and Wild Rice

Green sauce

3 spring onions, large, white part only

3 garlic cloves

1 lime, juiced

1 bird's eye chilli, green

peanut oil oil

sea salt, to taste

Directions

The Marinade

Finely mince the garlic and coriander stems. Dissolve the sugar in the warm water, then combine all the ingredients for the marinade in a bowl, stirring to mix well. Rub all over the chicken and let the chicken sit in the marinade in a large ziplock bag overnight. Turn the bag occasionally so that all sides stay coated with the marinade.

On the day of cooking, preheat the oven to 275°F.

Take the chicken out of the fridge and let it come back up to room temperature. Pat with paper towels to remove the marinade and place in a roasting pan.

Drizzle lightly with oil, place on the oven’s middle rack and roast for 2 hours, basting it regularly with its own juices. Turn the oven up to 450°F and let the chicken cook for another 15–20 minutes, or until golden brown.

Rice

While the chicken is in the oven, prepare the other elements of the dish. Wash and drain the rice. Cover with cold water and let soak.  In a blender or processor, blend all the ingredients for the green sauce together, adding just enough oil to make a smooth thinner sauce, sort of like a pesto. Season to taste with salt. Keep the sauce covered in the refrigerator so it doesn’t lose its vibrant green.

When the chicken is ready, remove it from the oven, lifting it from the roasting pan onto a chopping board, cover loosely with a foil tent.

While the chicken is resting, drain and tip the rice into a rice cooker. Pour the chicken roasting juices into a measuring cup and top up with enough water so you have 10 ounces liquid altogether. Add to the rice and let the rice cooker do its magic.

For those without a rice cooker, bring the rice and roast chicken juices to a boil in a saucepan, then cover and turn the heat down to the lowest setting. Let the rice cook, undisturbed, for about 10–15 minutes or until all the liquid has been absorbed. Turn the heat off, give the rice a stir, and put the lid back on, letting it finish cooking by steaming in the pan’s residual heat, for another 5 minutes.

When ready to serve, carve and cut the chicken into generous bite-sized pieces before serving with the fragrant rice and green sauce.

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