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Ninja Combi Roast Chicken and Crispy Rice Casserole

Seared and roasted chicken set over lemongrass, ginger and coconut jasmine rice, finished on Combi Crisp for a crusty base.

  • About 1 h 15 min start to finish (our estimate)
  • Works on every CombiWorks on your US 14-in-1Works on your UK & EU 12-in-1Works on your India 14-in-1
Sear/SautéBakeCombi CrispChickenMainFusion

By Andrea Nguyen for Viet World Kitchen.

Ninja Combi Roast Chicken and Crispy Rice Casserole

Set your Combi

SwitchBoth sides
  1. Sear/Sauté3minMedium
  2. Bake200°C390°F5min
  3. Bake200°C390°F5min
  4. Sear/Sauté4minMedium, then High
  5. Combi Crisp200°C390°F15min
  6. Combi Crisp175°C350°F5minoptional, uncovered, for a crisp base
Start to finishAbout 1 h 15 minabout 15 min prep + about 1 h cookingOur estimate: the recipe doesn't give a time.
ShelfDeep Combi pan
Water in the panOne 410 g14.5 oz can chicken broth plus 180 ml3/4 cup coconut milk with 370 g2 cups13 oz jasmine rice
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You'll need

  • 2 large ((780g1 3/4 pounds) chicken leg quarters, split into drumsticks and thighs)
  • Fine sea salt
  • Ground white pepper
  • 1 tablespoon neutral oil
  • 60g1/2 cup finely chopped onion
  • 3 garlic cloves, (thinly sliced (1 tablespoon))
  • 1 packed tablespoon minced peeled ginger
  • 140g4 ounces big cremini mushrooms, (cut into 1.25cm1/2-inch thick pieces)
  • 380g2 cups13½ oz raw jasmine rice, (rinsed and drained well)
  • 1 can ((411ml14.5 oz) chicken broth, preferably Swanson)
  • 180ml3/4 cup coconut milk
  • 2 lemongrass stalks, (trimmed, split lengthwise, and crushed with the side of a knife or meat mallet)
  • 3 Tbsp chopped cilantro
  • 3 Tbsp thinly sliced green onion, (green parts only)
  • 1/2 lime, (cut into wedges (optional))

Method

  1. Season, sear, and roast the chicken: Season the chicken with salt and white pepper, lifting the skin to get some underneath to flavor well.
  2. Using the Air Fry/HobAir Fry/Stovetop mode, set the oven to SEAR / SAUTE at medium heat (default). When hot, add the oil to the deep Combi cooker pan. Add the chicken, skin side down. Let let sear , undisturbed, until pale gold. Stop the Ninja Combi and leave the pan in the oven.

    Our tip Sear/Sauté only runs with the door open. Pat the skin dry with kitchen paper first so it browns rather than steams, and leave the pieces alone for the full 3 minutes.

  3. Set the oven to BAKE at 390F (default temp). Roast the chicken until golden brown, , then flip the chicken and roast for an additional . Stop the Ninja Combi. Transfer the chicken to a plate or small baking sheet. Leave about 2 tablespoons of oil and fat in the pan.
  4. Saute the aromatics: Set the Combi to SEAR / SAUTE on medium heat (default level). Add the onion, garlic and ginger. Cook, stirring frequently, until the onion is soft, translucent but not brown, about .
  5. Increase the SEAR / SAUTE temp to High, then add the mushrooms and continue to saute, stirring often, until soften, . Stop the Ninja Combi.
  6. Pour in the broth and coconut milk, then taste and season with salt and white pepper to finish bold. Add the rice, stir to combine the level out. Arrange the chicken on top and add any cooking juices. Add the lemongrass pressing it down slightly into the rice. Return the pan the oven.

    Our tip Level the rice so every grain sits under the liquid; grains left on top stay hard. Rest the chicken skin side up on the rice rather than sinking it, so the skin stays crisp.

  7. Combi Crisp the casserole: Switch to COMBI COOKER mode and set to COMBI CRISP at 390F (the default level). Let cook , pausing midway to open the door and cover with the Ninja Combi lid.

    Our tip The countdown starts once steam has built up, a few minutes after Start. Open the door slowly at the halfway point; a cloud of steam comes out first.

  8. When done cooking, remove the pan from the oven and let rest, covered, for to finish cooking the rice grains. For a crisp bottom, set the oven to Combi Crisp at 350F and let cook, uncovered, for about , until the rice grains at the edge are richly golden brown.

    Our tip Before the rest, check the thickest thigh near the bone: it's done at 75°C165°F, or when the juices run clear.

  9. Rest and serve: Cool briefly then shower the pan with cilantro and green onion. Serve from the pan with wedges of lime, if you like. The aromatic lemongrass is inedible.

Source: Ninja Combi Roast Chicken and Crispy Rice Casserole by Andrea Nguyen, Viet World Kitchen

From Combi Recipes: https://combirecipes.com/recipes/vietworldkitchen--ninja-combi-roast-chicken-and-crispy-rice-casserole/