Baked chicken and rice is always a perfect way to warm up your house in winter and is a great meal to share with family and friends. Making this dish is very simple and produces very little mess for you to clean up after. In my lima bean mash I’ve talked about my experiment with mixing grains. Besides the fact that it tastes good it’s also very healthy to have mixed grains instead of just having rice on its own for example.
BAKED CHICKEN AND RICE
Prep-Time: 15 minutes Serve: 5
Cooking Time: 45 mins – 1 hr
Ingredients
1 large onion, chopped
4 cloves garlic, minced
1 cup basmati rice
1 cup sorghum, soaked in water for 3 hours
1/2 sweet potato, diced small
2-3 cups chicken stock/water
3 chicken maryland/mixed pieces, cut
1 red bull’s horn pepper, chopped
1/2 cup frozen peas
1 cup chopped broccoli’s head
Salt and pepper to taste
Oil
Method
Season the chicken pieces with salt and pepper. Heat oil in a pan over medium high heat. Place chicken into the heated oil and brown all sides of the chicken pieces. move from the pan and set a side.
Drain the sorghum.
Preaheat oven at 180°C fan.
Add the onion into the used pan and sauté until brown, add in the garlic and cook for 2 minutes or until fragrant. Then add in the rice and the sorghum, roast in the pan for 3-5 minutes and then add in the sweet potatoes. Cook the mixture for further 3 minutes and then add in the stock/water. Turn the heat to high and bring to a boil. Allow to boil until most of the liquid has been reduced and the rice is half-cooked.
Remove the pan from the heat and then transfer into a baking dish, use a spatular to spread the mixture evenly and then sprinkle the pepper, peas, broccoli’s head and then place the browned chicken evenly on top. Cover with a lid and bake in the oven for 30 minutes or until the rice, sorghum and chicken are cooked through.
