Yup, that’s right: “Roast Chicken and Rice Casserole” is the name of this dish. It sounds so basic. But it is so far from that.
The title might make you think of an old-school Americana dish. But it’s really one with a delicious Chinese flair to it with coconut milk enriching the rice, and lemongrass and ginger perfuming everything.
This easy one-pot dish is from “Down South + East” (Abrams), of which I received a review copy.
It was written by Ron Hsu, the culinary director and partner in Michelin-starred Lazy Betty in Atlanta., with an assist from Hugh Amano, a writer and chef at the now-shuttered Fat Rice in Chicago.
A Chinese American who grew up in Atlanta, Hsu grew up helping his parents at their chain of seven Hunan Village restaurants on the outskirts of the city. His own restaurant is affectionately named for her.
He started studying business administration at the University of Georgia, only to drop out in his third year to attend culinary school in Australia. He then worked in New York for a decade at none other than Michelin three-starred Le Bernardin. He left such an impression there that its Chef-Owner Eric Ripert even wrote the foreward for Hsu’s cookbook.
Hsu’s book is an enticing collection of recipes that he cooks at home that blend his Southern and Chinese roots. Take a taste of everything from “Grilled Okra with Mala Oil,” “Sticky Rice with Ham Hocks, Peanuts, and Dates,” and “Lap Cheong Cornbread” to “Barbecue Brisket and Rice Cake Stir-Fry,” “Pimento Cheese with Scallion Pancakes,” and “Pandan Banana Pudding.”
This chicken and rice casserole calls for chicken leg quarters split into drumsticks and thighs. I used all chicken thighs instead, which is an option you can also take, if you like.
While the chicken is initially seared on the stovetop in a Dutch oven, this recipe deviates from others in that you then slide the pot into the oven to roast the chicken for a few minutes before removing the partially-cooked pieces to a plate. This gives the chicken a bigger head start so that when you put the pot into the oven with the other ingredients, the cook time is all of 15 minutes.
Place the Dutch oven back on the stovetop to saute onion, garlic and ginger, before adding in sliced shiitakes, jasmine rice, chicken stock, and coconut milk. Smash lemongrass stalks to release their fragrance and snuggle them into the pot. Cover it, and cook in the oven until the rice absorbs all the liquid and the chicken is cooked through.
Hsu says this is one of his family’s favorite meals, and it’s easy to understand why. The chicken is tender and juicy, and the rice is creamy with a nutty taste. This recipe makes a lot of rice, too, so there’s no need to be stingy when doling it out. Don’t forget the squeeze of fresh lime juice over everything for a final flourish that really adds a nice pop of bright acidity to bring all the flavors to the forefront even more.
This a comforting and satisfying dish, and makes me eager to try more recipes from this wonderful cookbook. I’m already looking at you, “Ron’s Le Bernardin Family Meal: Penne Pasta with Pulled Pork and Broccolini.” Because if it’s good enough for Ripert and his crew…well, ’nuff said.
Roast Chicken and Rice Casserole
(Serves 4 to 6 as a main course)
1 tablespoon canola oil
4 chicken quarters, split into drumsticks and thighs (about 2 1/2 pounds)
Salt and white pepper
1/2 cup finely chopped onion
3 cloves garlic, thinly sliced
1-inch piece fresh ginger, peeled and minced
5 ounces shiitake mushrooms, stems removed and caps cut into 1/2-inch pieces (about 1 cup)
3 cups jasmine rice or other long-grain rice, rinsed and drained
3 1/2 cups chicken stock
1 can (13 1/2 ounces) unsweetened coconut milk
2 stalks lemongrass, top half removed and discarded, bottom half split lengthwise and crushed with the side of a chef’s knife
1/4 cup chopped cilantro
2 green onions, green parts only, thinly sliced
1 lime, cut into 6 wedges
Preheat the oven to 425°F (220°C).
In a 9-by-13-inch metal roasting pan or 5-quart Dutch oven, heat the oil over medium heat. Season the chicken with salt and white pepper, then place the chicken in the pan and sear for 3 minutes. Transfer the pan to the oven and roast until golden brown, about 5 minutes, then flip the chicken and roast for an additional 5 minutes. Remove the chicken from the oven and transfer to a plate.
Discard any excess oil (more than 1 tablespoon) from the pan and place it over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until the onion becomes translucent but does not brown, 3 to 4 minutes. Add the mushrooms and continue to cook until softened, another 3 to 4 minutes, then add the rice, chicken stock, and coconut milk. Season with salt and white pepper and stir to combine.
Nestle the chicken and lemongrass on top of the rice and increase the heat to high to bring the liquid to a boil. Cover the pan with aluminum foil or a lid, place in the oven, and bake until the rice is tender and the chicken is cooked through, about 15 minutes.
Remove the pan from the oven and allow the dish to rest, covered, on the stovetop for an additional 10 minutes. Garnish with the cilantro and green onions and serve immediately, right in the pan, with the lime wedges.
From “Down South + East” by Ron Hus and Hugh Amano
More One-Pot Chicken Recipes to Enjoy: One-Pot Honey Garlic Chicken with Mushroom Fregola
And: Chicken In A Pot with Lemon and Orzo by Nigella Lawson
