Oven Baked Chicken Rice

Hainanese Chicken Rice is a beloved dish known for its fragrant rice, tender chicken, and flavourful sauces. Traditionally, it requires poaching the chicken and cooking the rice with rendered chicken fat, but here’s an easier, oven-baked version using store-bought bottled chicken rice paste — perfect for a fuss-free, one-pan meal!

Ingredients (Serves 3-4)

For the Rice:

2 cups jasmine rice, rinsed

500ml water

2 tbsp bottled chicken rice paste

For the Chicken:

4 boneless, skin-on chicken thighs

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp sesame oil

For the Condiments:

Bottled chicken rice chili sauce

Dark soy sauce

Method

1. Prepare the Rice

• Mix the rinsed jasmine rice, water and bottled chicken rice paste. Stir well to combine.

• Cook rice as per rice cooker settings.

2. Prepare the Chicken

• Pat dry the chicken thighs dry and marinate with oyster sauce, light sauce and sesame oil.

• Preheat oven to 200°C.

• Place marinated chicken skin-side up on a baking tray.

• Bake for 10 minutes, or until fully cooked. If desired, broil for 2 minutes for crispier skin.

3. Serve & Enjoy!

• Fluff the rice with a rice scoop.

• Serve with chicken rice chili sauce and dark soy sauce on the side.

This oven-baked Singapore Chicken Rice is a game-changer! No boiling, no poaching, just bake and enjoy! Perfect for busy days when you crave comfort food with minimal effort.