Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...
Nothing can be as simple as a lemon and soy sauce marinade. With this combination, a super-tasty chicken and rice dinner is born.
You don't need much to make your chicken and rice dish tasty. If you have a bottle of soy sauce and some lemons, then you and your family are in for a delicious meal.
Baked lemon soy chicken and rice platter recipe
6 pieces chicken
1/2 cup soy sauce
3/4-1 lemon, juiced
2 cloves garlic, finely chopped
2 cups uncooked rice
1 cup green peas
Fresh parsley, finely chopped
Cherry tomatoes (optional)
The day before, mix the soy sauce, pepper, 1 garlic and lemon (adjust the amount) in a small bowl.
Marinate the chicken in the mixture overnight in the refrigerator.
The following day, bake the chicken in a preheated oven of 375 degrees F for 1 hour. Turn the chicken in the middle of cooking to brown both sides.
While waiting for the chicken to bake, cook the rice.
Over medium-high heat, combine the rice with 3-1/2 cups of water. When it boils, put the heat to low, cover but leave a little opening then let the rice cook for about 17 minutes or until cooked through. Let it cool. Note: The cooking time and water absorption of rice differs per variety.
In a large saucepan,over medium heat, saute the remaining garlic with olive oil.
Add the green peas.
Add the cooked rice and mix until it is coated well with oil.
Add the sauce that remained from cooking the chicken.
Garnish with the parsley and tomatoes. Arrange the chicken on top.