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Chilli peanut chicken with rice recipe
Chilli peanut chicken with rice recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
One-pan dinner with vibrant flavors inspired by satay - quick and delicious.
Ingredients:
  • 339.15 gm chicken stock
  • 41.60 gm smooth peanut butter
  • 18.40 gm vegetable oil
  • 4 chicken thigh cutlets (skin on)
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 10.00 gm ground cumin
  • 2 tsp ground coriander
  • 266.00 gm basmati rice, rinsed, drained
  • 150g green beans, trimmed, halved diagonally
  • 82.50 ml finely chopped fresh coriander leaves
  • 62.50 ml chopped salted roasted peanuts
  • 1 long red chilli, thinly sliced
  • Fresh coriander sprigs, to serve
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Combine tomatoes, stock, and peanut butter in a jug by whisking until blended.
  • In a large flameproof baking dish, heat oil over medium-high heat. Season chicken with salt and pepper, then place skin-side down in the dish. Cook for 4 minutes, flip, and cook for another 2 minutes. Transfer chicken to a plate, skin-side up.
  • Lower the heat to medium and keep 1 tablespoon of oil in the dish. Saute onion and garlic for 3 minutes, stirring occasionally. Add spices and cook for 30 seconds until aromatic. Add rice and stir for 30 seconds to coat evenly. Mix in the tomato mixture, season with salt and pepper, then bring to a boil. Arrange chicken on top, cover, and bake for 30 to 35 minutes until the rice is tender.
  • Fluff rice with a fork, then stir in beans and coriander. Bake for an additional 5 minutes, or until beans are tender. Top with extra coriander, peanuts, and chili before serving.

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