Easy chicken and rice

This easy and cheap chicken and rice dish is perfect for the days when you have a lot to get on with around the house and don’t want to spend a long time preparing and cooking food. This is all cooked in the same oven casserole dish, and all the ingredients are put in together at the same time. Thee cooking juices from the chicken, together with the spices, make the rice really tasty, with hardly any effort.

serves 4
4 chicken legs
2 dl uncooked rice grains
1 dl frozen peas
1 dl frozen sweetcorn
1 carrot, peeled and chopped into small cubes
1/2 pepper
1/2 leek, cut into rings
4 dl water
1/2 tsp salt
black pepper
cayenne pepper

1. Spread the uncooked rice at the bottom of your oven casserole dish. Add the peas and sweetcorn, and the prepared carrot and leek.


2. Place the chicken legs on top, and generously sprinkle the spices over the casserole dish. Add the water, and cover with foil.


3. Heat the oven to 200°C / 390°F. I like my chicken to have crispy skin, so I bake it first, then finish it off with a grill setting. Bake in the oven for about 35 minutes. Remove from the oven, and turn the grill to high setting. Remove the foil, and grill for 15 minutes.

Nasi Goreng with chicken

This dish is something I was already cooking before our recent holiday to Bali, but it was only during this holiday that I learned Nasi Goreng actually is Indonesian food. I had to of course sample it a few times whilst there, to find out how my one compares. Having now eaten it at it’s original, local environment, I’m proud to say mine is as good as the original. Nasi Goreng itself means fried rice. I didn’t particularly plan that I was going to make this this week, so I didn’t have prawns that are normally part of it, but I’ve added them to the recipe. Last time I made the paste I saved half in the freezer, and used it now.

Nasi Goreng paste
3 tbsp ground nut oil
4 garlic cloves
2 large shallots
15g roasted salted peanuts
6 green small chillies
1 tbsp tomato puree
1 tsp dried shrimp paste
1 tbsp dark soy sauce

Nasi Goreng rice
1.5 dl uncooked long grain rice
2 chicken breasts, cut into thin strips
2 large eggs
vegetable oil (I use rapeseed oil)
4 large shallots, finely chopped
150g peeled and cooked prawns
1/2 cucumber, chopped
3 spring onions, chopped
black pepper

1. Put all paste ingredients in a blender, and blitz together until smooth paste.

2. Cook the rice in boiling, salted water until tender. Depending on rice this will take around 10-15 minutes. Drain, and rinse. Drain again, and spread on a tray to cool during the other food prep.


3. Beat the eggs with salt and pepper, and fry in a little oil into three thin omelettes, frying briefly on both sides. Roll them up, and cool. Once cooled, cut into thin strips.


4. Heat a good splash of oil (few tbsp) in a pan, and add about half of the paste, or 4-5 tbsp. Fry for 1-2 minutes, stirring,  and add the shallots and chicken. Stir, making sure all chicken pieces are coated with the paste.


5. Once the chicken is cooked through, add the cooled rice, and prawns. Fry, stirring, until warmed through, then add the cucumber, spring onions and soy sauce, and stir fry for couple of minutes.