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Ultimate Chilli Dressing
Chicken & spring onion rice with a crispy shallot chilli oil
Recipe by Jack Does Cooking
This easy chicken rice recipe is packed with flavour and perfect for a quick midweek dinner or a relaxed group meal. Cooked in one pot, the rice soaks up aromatic ginger and spring onion, creating a base that’s both comforting and vibrant.
To finish, a homemade crispy shallot chilli oil adds a golden crunch and punchy heat, elevating the dish with bold, Asian-inspired flavours. It’s a beautiful way to top things off, and surprisingly easy to make. Whether you’re after a fuss-free dinner idea, a one-pot rice dish, or something to impress your guests, this recipe is sure to hit the spot!
Ingredients
Chicken rice ingredients:
6 chicken thighs, skin on, bone in
Thumb sized piece of ginger, grated
3 tbsp light soy sauce
2 leeks, sliced
Bunch of spring onions, slice into 2 inch chunks
240g Tilda basmati rice (rinsed)
Chicken stock
Fresh coriander leaves
Chilli oil ingredients:
200ml Mellow Yellow cold pressed rapeseed oil
1 large shallot, finely sliced
4 cloves garlic, finely sliced
1/2 tbsp Szechuan peppercorns, crushed
1 tbsp chilli flakes
1 tsp chilli powder
1 tsp salt
1/2 tsp sugar
Method
Place the chicken in a bag or container with the ginger and soy, and leave in the fridge for at least 2 hours or overnight
To make the chilli oil, bring the oil up to about 150° in a saucepan and then cook the shallots and garlic in batches until golden. Once cooked, remove using a slotted spoon or strainer and leave to drain. Combine the remaining ingredients in a bowl, re heat the oil and add to the bowl.
Preheat the oven to 180°C.
In a large oven proof pan or casserole dish, heat a drizzle of oil and add the chicken thighs. Cook until coloured on all sides and the fat from the skin is rendered out (they don’t need to be cooked through).
Remove the chicken from the pan and add the leeks and spring onions. Cook on a medium heat for 5 minutes, then add the rice and mix until evenly distributed. Add the hot chicken stock (covering the rice by 1cm), bring to the boil, cover with the lid and place in the oven for around 15 mins. Remove the lid and cook for a further 5 minutes.
Garnish with the chilli oil and fresh coriander and serve in the middle of the table.
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