This is one of my favourite meals that my mom used to make when I was a kid. It’s one of the first recipes I remember learning from her, and I still use it quite often for a nice Sunday dinner. It’s so easy to make, but tastes like you put a lot more effort into it!
1 tbsp soy sauce
2 tbsp lemon juice
1 tbsp vegetable oil
1/2 tsp pepper
1/2 tsp ginger
1 clove crushed garlic
1 cup white rice
water/ low-sodium chicken broth
Preheat oven to 350F. Sprinkle rice evenly in bottom of greased casserole dish, arrange chicken pieces over rice. Mix soy sauce, lemon juice, oil, pepper, ginger and garlic in a 2-cup measuring cup, then add water or broth up to the 2-cup mark.
Pour over the chicken and rice. Cover and bake for 1 hour, uncover and bake for another 20 minutes or until chicken is no longer pink inside and rice is cooked.
My family knows this meal quite well so I didn’t really have any comments from them. It’s good, they know it, they ate it, the end. This time I didn’t have broth but I had powdered instant chicken stock so I put in a 1/2 tsp of that with the water. It worked great. I really love the rice, it’s so moist and full of flavour. I can’t get enough!
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