Garlic Chilli Crisp Baked Chicken Rice Recipe

800g boneless, skin-on chicken thighs

Sea salt, to season

2 cups jasmine rice (or any long-grain rice), rinsed and drained

4 tbsp soy sauce

1 onion, finely sliced

1 garlic bulb, halved crossways

4-5 slices ginger

2 tbsp Marion’s Kitchen Garlic Chilli Crisp, plus extra to serve

2 spring onions, finely sliced, to serve

For the Chilli Vinegar:

2 red chillies, finely sliced

1 garlic clove, finely chopped

¼ cup rice vinegar

3 tbsp caster sugar

Pinch of sea salt

Finely shredded cabbage, optional, to serve.

Extra Marion’s Kitchen Garlic Chilli Crisp, to serve.

Preheat the oven to 180°C fan-forced.

Season the chicken on both sides with sea salt. Place the chicken thighs skin-side down in a large ovenproof pan over medium-high heat. Cook for 5-6 minutes, or until the skin is golden and some of the fat has rendered out. Turn the chicken over and cook for another 2 minutes. Remove the chicken from the pan and set aside.

In the same pan, add the onion, garlic and ginger. Cook for 2-3 minutes, stirring often, until fragrant and slightly softened.

Add the stock. Pour in the chicken stock and stir to combine. Nestle the chicken thighs back on top of the rice, skin-side up.

Bake the chicken rice. Cover tightly with a lid or foil and bake for 30 minutes. Remove the lid or foil, then bake for a further 10-15 minutes, or until the rice is tender, the liquid has absorbed and the chicken is cooked through.

Make the chilli vinegar. While the chicken rice is baking, combine the chillies, garlic, rice wine vinegar, caster sugar and salt in a small bowl. Stir until the sugar dissolves. Set aside until ready to serve.

Finish and serve. Rest the chicken rice for 5 minutes, then fluff the rice gently around the chicken. Top with spring onion, spoon over some chilli vinegar and add an extra drizzle of Marion’s Kitchen Garlic Chilli Crisp. Serve with shredded cabbage on the side, if using.