Spicy Chicken & Rice Traybake

Watch this video to find out how to make a spicy chicken & rice traybake! This idea only requires one dish to make a shareable feed-a-family meal It is easy to make, uses pantry staple ingredients and contains a LOVED soya and honey marinade with a spicy twist! Whats not to love?

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FULL RECIPE:

Serves 6
Hands-on time: 20 minutes
Hands-off time: 3 hours

INGREDIENTS

12 chicken thighs, with bone
cup (170g) TABASCO Sriracha Sauce
cup (170g) honey
cup soya sauce
3 tbsp lemon juice
1 cups rice
3 cups chicken stock
2 cups (280g) butternut, diced 3cm
12 baby potatoes
2 red onions, quartered

Serving suggestion:
Chopped parsley
Sour cream

METHOD

1. Preheat the oven to 180C and grease a large rectangular roasting tray (32cm x 24cm) with non-stick cooking spray.

2. In a large resealable bag, add the chicken thighs, TABASCO Sriracha Sauce, honey, soya sauce and lemon juice. Seal the bag and shake until the chicken thighs are coated in the marinade. Set aside to marinate in the fridge for 3 hours.

3. Pour the rice into the baking tray along with the stock and stir to combine.

4. Add the butternut, baby potatoes and red onion to the rice.

5. Remove the chicken pieces from the bag and place them skin-side up amongst the rice and vegetables. Cover the baking dish with foil. *Chefs Tip: Covering with foil ensures the rice cooks through perfectly!

6. Roast the spicy chicken and rice for 45 minutes. Remove the foil.*Chefs Tip: Stirring the rice with a fork makes it nice and fluffy!

7. Roast for a further 15-20 minutes, without foil, until browned.

8. Serve from the tray garnished with chopped parsley and a dollop of sour cream and ENJOY!

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