Slash the chicken prior to putting it in the oven to allow for quicker and more even cooking of your easy, tasty chook and rice midweek dinner winner.
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Ingredients
Method
Preheat oven to 190°C fan-forced (210°C conventional).
Run a sharp knife along each side of chicken bone to loosen flesh away from but not off bone. Turn chicken over and cut a couple of slashes on skin side.
Put tom yum paste, cream, stock, lemongrass, fish sauce, lime leaves and ginger in a large roasting tray. Stir to combine. Add rice, stir.
Nestle chicken cutlets, skin side up, cherry tomatoes and corn into rice. Cover roasting tray with baking paper, then two layers of foil. Bake for 40 minutes.
Meanwhile, preheat a dry frying pan on high heat. Add beans and cook for 1-2 minutes until they start to blacken. Add oil carefully as it will spit. Add shallots and toss, cook for a further 30 seconds. Set aside.
Remove chicken mixture from oven, uncover, add beans and shallots. Return to oven, cook uncovered for a further 20 minutes. Serve chicken rice with lime wedges.
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