Jamie Oliver’s ‘magic baked chicken’ one-pot

“Sometimes after a long day, even I don’t have the energy to deal with the hassle of chopping vegetables, pulling out woks and smoking out my kitchen,” said Jamie Oliver.

So Jamie Oliver put together a one-pot baked chicken fried rice recipe that has been a smash hit.

“Truth is, it’s delicious – the flavour is fantastic, and the rice is fluffy and moist,” said the chef.


Serves: Four
Prep: 10 mins
Bake: 45 mins


Baked fried rice

  • 300g long-grain white rice, uncooked
  • 375ml low-salt chicken stock
  • One-and-a-half tbsp light soy sauce
  • One tbsp Chinese cooking wine
  • Two cloves of garlic, finely minced
  • One-quarter teaspoon white pepper
  • 270g frozen diced vegetables, (carrots, peas and corn mix) still frozen
  • 100g chopped bacon or ham, (store-bought chopped bacon)

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Marinated chicken

  • 500g chicken thigh fillets, cut into 1.5cm pieces
  • One tbsp oyster sauce
  • One tbsp Chinese cooking wine
  • One tbsp light soy sauce
  • Two tsp sesame oil
  • One clove of garlic

To finish

  • Two eggs, scrambled (optional)
  • Two tsp sesame oil
  • One green onion stem, finely sliced


  1. Preheat the oven to 200°C (180°C fan-forced).
  2. Bake covered – Place all the baked fried rice ingredients, except the vegetables and bacon, in a 23x33cm metal pan (not ceramic or glass). Shake to spread the rice evenly, ensuring all the rice is submerged under the stock. Sprinkle the vegetables evenly across the surface, then sprinkle the bacon on top. Cover with foil and bake for 25 minutes.

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3. Marinate chicken – Meanwhile, place the marinated chicken ingredients in a bowl and mix well to combine. Set aside to marinate while the rice cooks.

4. Bake uncovered – Remove the foil (reserve foil), then spread the chicken in a single layer across the surface of the rice. Bake, uncovered, for 20 minutes.

5. Rest and serve – Remove from the oven, cover with the reserved foil and rest for 10 minutes. Use a rubber paddle to turn the rice over and gently break it up. Add the scrambled egg (if using). Drizzle with sesame oil and sprinkle with the green onion. Gently toss the fried rice to mix it through, then serve!

Top tips

Jamie Oliver said basmati and medium-grain white rice can be used, but you can’t substitute the rice for risotto, paella, brown or sushi rice.

While the light soy sauce can be substituted for all-purpose soy sauce, do not add in dark soy sauce.

For those who would prefer no alcohol in their dish, you can swap Chinese cooking wine for 60ml of low-salt chicken stock that needs to be cooked for one minute longer.

As for scrambling the egg, simply doing that on top of the stove is the best way forward.

This recipe can be stored in the fridge for up to three days, or in the freezer for up to three months.

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