Roast Chicken on Wild Mushroom Sticky Rice “Risotto”

roast-chicken-risotto-8

What are all the things that we love about risotto? The creaminess. The silkiness. The intense flavor achieved from constant stirring and copious amounts of chicken broth and cream.

These things are all achievable in your kitchen. And they’re achievable without standing at the stove stirring for what seems like an eternity. Because we have more important things to do than to stir a pot of rice for a half hour, amiright? But how to achieve such a feat?

The answer: sticky. rice.

Sticky rice can be found in some big supermarkets these days, and can also be found at any Asian grocery store. It can also be found here on Amazon, for a much higher price, but it’s an option if you don’t have any Asian markets near you. Make sure you’re buying “sweet rice,” “sticky rice” or “glutinous rice,” rather than “sushi rice.” It has the high starch content that, when combined with more moisture, creates a creamy consistency that kind of mimics the texture of a risotto without all the work. Simply cook the sticky rice and mix it up with some white wine, chicken broth, and things like parmesan cheese and mushrooms, and you’ve suddenly taken this Asian ingredient into Western territory. In a really good way. This is actually sort of a Western take on this Asian version of Roast Chicken w/ Sticky rice. When baked in a pan, topped with roasted lemon thyme chicken, it’s freaking EPIC.

Here’s how to make it!

  • 4 chicken leg quarters or 8 chicken thighs, trimmed of all fat
  • salt and pepper
  • 1 lemon, zested
  • 1 tablespoon fresh thyme leaves
  • Olive Oil
  • 1 onion, finely chopped
  • 1 pound wild mushrooms, like shiitake, porcini, crimini, oyster, chanterelle, etc.
  • ½ cup white wine
  • 6 cups cooked sticky rice
  • 2 scallions, chopped
  • 4 cups chicken stock
  • ½ cup parmesan cheese
  • a handful chopped fresh parsley

Make sure to trim all the fat off the chicken (if the dish still turns out a little oily at the end, just skim it off with a spoon). Take your chicken leg quarters and pat them dry with a paper towel. Put them in a large bowl. Season generously with salt and pepper, and add the lemon zest and thyme to the bowl. Rub the seasoning into the chicken thoroughly and set aside.

Roast Chicken on Wild Mushroom Sticky Rice "Risotto" by thewoksoflife.com

Preheat oven to 375 degrees. In a large skillet over medium heat, add a couple tablespoons olive oil. Add the onion and cook until just starting to caramelize. Add the mushrooms and cook until caramelized. Season with salt and pepper. Deglaze the pan with the wine and cook for another couple minutes.

Roast Chicken on Wild Mushroom Sticky Rice "Risotto" by thewoksoflife.com

Turn off the heat. Add all the mushrooms back into the pan and stir in the rice, scallions, chicken stock, and parmesan cheese.

Roast Chicken on Wild Mushroom Sticky Rice "Risotto" by thewoksoflife.com

Roast Chicken on Wild Mushroom Sticky Rice "Risotto" by thewoksoflife.com

Check for seasoning and transfer the mushroom and rice mixture to a baking dish. Top with the chicken and brush it lightly with olive oil.

Roast Chicken on Wild Mushroom Sticky Rice "Risotto" by thewoksoflife.com

Bake for about 50-60 minutes, or until the chicken is cooked through and the rice is bubbly. Turn on the broiler for a couple minutes if the chicken still needs a bit of color on top. Sprinkle with chopped parsley and serve.

Roast Chicken on Wild Mushroom Sticky Rice "Risotto" by thewoksoflife.com

Roast Chicken on Wild Mushroom Sticky Rice "Risotto" by thewoksoflife.com

Roast Chicken on Wild Mushroom Sticky Rice "Risotto" by thewoksoflife.com

Roast Chicken on Wild Mushroom Sticky Rice "Risotto" by thewoksoflife.com

Roast Chicken on Wild Mushroom Sticky Rice “Risotto”

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: Serves 6-8

Roast Chicken on Wild Mushroom Sticky Rice “Risotto”

Ingredients

4 chicken leg quarters or 8 chicken thighs, trimmed of all fat
salt and pepper
1 lemon, zested
1 tablespoon fresh thyme leaves
Olive Oil
1 onion, finely chopped
1 pound wild mushrooms, like shiitake, porcini, crimini, oyster, chanterelle, etc.
½ cup white wine
6 cups cooked sticky rice
2 scallions, chopped
4 cups chicken stock
½ cup parmesan cheese
a handful chopped fresh parsley

Take your chicken leg quarters and pat them dry with a paper towel. Put them in a large bowl. Season generously with salt and pepper, and add the lemon zest and thyme to the bowl. Rub the seasoning into the chicken thoroughly and set aside.

Preheat oven to 375 degrees. In a large skillet over medium heat, add a couple tablespoons olive oil. Add the onion and cook until just starting to caramelize. Add the mushrooms and cook until caramelized. Season with salt and pepper. Deglaze the pan with the wine and cook for another couple minutes.

Turn off the heat. Add all the mushrooms back into the pan and stir in the rice, scallions, chicken stock, and parmesan cheese. Check for seasoning and transfer the mushroom and rice mixture to a baking dish. Top with the chicken and brush it with olive oil.

Bake for about 50-60 minutes, or until the chicken is cooked through, and the rice is bubbly. Turn on the broiler for a couple minutes if the chicken still needs a bit of color on top. Sprinkle with chopped parsley and serve.

http://thewoksoflife.com/2014/07/roast-chicken-wild-mushroom-sticky-rice-risotto/

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Comments

  1. says

    This dish looks delicious! I could die for the rice crust that forms when you cook it in the oven!!! I have never used the sticky rice, but now I definitely want to try it :)! Thank you for this fabulous recipe!!! :*

  2. says

    this sounds yummy, Sarah, thanks. how many cups raw rice and water will yield 6 cups cooked rice? my ancient rice cooker does not have sticky rice setting. help please

    • says

      Indeed it is, Francesca, indeed it is. But that zip of lemon zest really brightens it up too. There are so many flavors and textures going on in this dish. Thanks for stopping by and commenting!

  3. FoodGeekGraze says

    i have played around with a brown short grain rice “risotto” and a koshihikari rice “risotto”, but never sticky rice so i am really, really looking forward to trying this twist. not only am i crazy addicted to this blog, but i am now crazy addicted to all of your pinterest moments. thank you, thank you, thank you sent to the entire family! cheers ~

  4. says

    I saw your blog featured on Simply Fresh Dinners. When I saw the picture of this scrumptious looking chicken, I just had to come and check it out. I can’t wait to try this dish. We live pretty close to China town in NYC so finding sticky rice shouldn’t be an issue. But I suppose I’ll need to invest in a rice cooker…

    • says

      Hi Christine! First, let me say that your blog’s name is pretty boss. We really hope you like the dish. A good rice cooker is an awesome investment–even one of the no-frills, simpler models usually makes any kind of rice really really well. We were using an old rice cooker manufactured circa 1989 for years!

  5. says

    This looks very yummy, I love chicken, mushrooms and about everything else in this dish. This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!

  6. Ken says

    Sarah, i tried your receipe and the chicken came out wonderful. Great flavor. I subsituted rosemary for the thyme, as that is what i had fresh in my garden. it was good.
    My concern was the rice. I went to an asian market looking for the sticky rice, ended up with sushi rice which was recommended by the store because it was “sticky”. I think it was wrong rice, as it didn’t cook well and when it came out, it was still chalky. Would you agree? Also, there is an awful lot of rice, don’t you think that 6 cups is a lot for a dish this size. My pan was filled to the rim with the rice & broth.

    • says

      Hey Ken, yes, sushi rice isn’t quite right for the dish–you’re looking for anything labeled “sticky rice,” “glutinous rice,” or “sweet rice.” Six cups might have been a bit excessive for your pan, sorry about that! We have a pretty deep 9×13 inch baking dish, and the amount was perfect. Did you by any chance use 6 cups of uncooked rice? Because that is definitely a lot! 6 cups of cooked rice should be ok. That said, if you have a smaller baking dish, feel free to reduce the amount of rice you use. Thank you so much for your helpful comment Ken! I’m sure others have the same questions. : )

  7. Ken says

    Thank you for the feedback, in answer to your question, yes, it was uncooked rice. What I’m taking from your response is that I should have cooked the rice (using the correct type) first, added to the baking dish and finished in the oven?

    I have to say that the chicken came out excellent and love the flavor, even as a left over.

    • says

      Hey Ken, yup! You have the cooked rice at hand first, and then mix it together with the cooked mushrooms, cheese, chicken stock, etc (see recipe for details). Then you pour it in the baking dish, top with the chicken and bake. If it’s a little confusing to follow the recipe according to the post and pictures, check out the handy printable at the bottom of the post, where the entire recipe is written out. Thanks Ken!!

    • says

      Hi Mary, sticky rice is really the only thing to use for this particular recipe. You can find it online, which is somewhat convenient! Just look for “sticky rice,” “sweet rice,” or “glutinous rice,” which are all different names for the same thing.

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