I wasn’t going to blog this. You see so many recipes for roast chicken thigh or chicken maryland on YummyLummy.com. What motivated me to blog tonight about this one pot roast is how quick and easy it was to make while I continued doing some work e-mails.
- Chicken thigh
- Panko crumbs
- Grape seed oil
- Frozen peas
- Frozen corn
- Arborio rice
- In a shallow nonstick bowl or shallow nonstick ovenproof frying pan add a lump of butter
- Pile on the frozen peas and corn and then a small handful of arborio rice
- Add half a glass of water
- In the plastic bag the chicken was sold in add the oil and panko crumbs and make sure the crumbs coat the chicken
- Add the chicken on top of the vegetables and rice
- Put into a benchtop oven at 200 °C or a conventional fan forced oven at 160 °C for 1 hour
- After one hour allow everything to rest for 15 minutes and then serve onto a plate
- Shoot a photograph
- Eat the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
The vegetables and rice were delicious. The arborio rice absorbed all the chicken juices that dripped from the chicken as it was cooking. I didn’t need to add any salt and the rice had a lovely creamy rich flavour from the chicken and lump of butter. The peas and corn were perfectly cooked because the chicken provided protection from the heat. The panko crumbs add such a lovely crunch to the skin of the chicken.
I’ll share a confession, I didn’t use a knife to eat this meal. My focus tonight was on a piece of work I had to complete so after I shot the photograph I ate most of the rice and vegetables with a fork, peeled the crumbed skin and cloaca off the chicken and then picked up the thigh and ate all the muscle bundles. I then added the remainder of the vegetables and rice into the ‘shell’ of crumbed skin, rolled it and ate it like a crunchy rice and vegetable roll. I was that hungry and it was that delicious. It was also so easy to clean up the dishes. One ‘pot’ and one plate.