Sweet Chili Chicken Casserole

Ingredients Instructions
From Aaron's kitchen

Sweet Chili Chicken Casserole

Recipe video link not available in the export.

Watch on the original website
Video links are restored where available; recipe photos remain placeholders.

Ingredients List

Metric measurements

A source measurement needs checking. See measurement notes

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

Notes from this source recipe

  • Source equivalents disagree: 500g (approx. 3 cups). The explicit metric quantity is retained.

For the Rice Base:

  • Rice: 500 g (0:47)
  • Boiling water: 500 mL (3:40)
  • Chicken bouillon cubes: 2 cubes (1:44)
  • Garlic powder: 29.5 mL (1:52)
  • Onion powder: 29.5 mL (1:52)
  • "Slap Ya Mama" Cajun seasoning: 29.5 mL (2:13)
  • Creole seasoning: 29.5 mL (2:13)
  • Steak seasoning: 29.5 mL (2:13)
  • Black pepper: 5 mL (2:30)
  • Mustard: 100 g (3:06)
  • Sweet chili sauce: 400 g (3:23)
  • Pickled vegetables: 1 jar/package (e.g., chop suey or mixed pickled veggies) (6:28)

For the Chicken Layer:

  • Chicken: Chicken legs/pieces (4:40)
  • Mustard: Enough to coat the chicken (5:18)
  • Seasonings: A mix of the same rice spices (garlic powder, onion powder, Cajun, Creole, steak seasoning, black pepper) (6:07)
  • Sweet chili sauce: Extra for brushing on top (6:54)

Step-by-Step Cooking Instructions

Step 1: Prep and Oven Setup

  • Preheat your oven to 200 °C (0:37).
  • Boil your water in a kettle if you are using bouillon cubes instead of pre-made stock (1:25).

Step 2: Build the Rice Base Matrix

  • Place your casserole dish directly on a kitchen scale (0:37).
  • Weigh out 500 g of dry rice directly into the bottom of the dish and flatten it out (0:47).
  • Crumble the 2 chicken bouillon cubes directly over the rice with your fingers (1:44).

Step 3: Season and Sauce the Rice

  • Add 29.5 mL each of garlic powder, onion powder, Cajun seasoning, Creole seasoning, and steak seasoning to the rice (1:52).
  • Add 5 mL of black pepper (2:30).
  • Squirt 100 g of mustard and pour 400 g of sweet chili sauce directly into the seasoned rice (3:06).
  • Pour in 500 mL of boiling water and stir everything with a slotted spoon until fully combined (3:40).
  • Toss in your pickled vegetables and stir them evenly throughout the rice (6:28).

Step 4: Season the Chicken

  • Coat all sides of your chicken pieces thoroughly with mustard (5:18). This adds flavor and gives the spices a surface to stick to (5:29).
  • Dust the chicken pieces evenly on both sides using 2.5 mL portions of the exact same spice mix used for the rice (6:07).

Step 5: Assemble and Bake

  • Lay the seasoned chicken pieces directly on top of the prepared rice bed (6:45).
  • Pro-Tip to avoid burning: Do not add the final sweet chili sauce layer at the very beginning, as the sugars will turn too dark (7:50). Bake the casserole first, and brush the top of the chicken with extra sweet chili sauce about 5 minutes before it finishes cooking (6:54).
  • Bake the casserole for a total of 40 minutes until the rice is fluffy and the chicken is perfectly juicy (7:05).

Recipe from Aaron in the Kitchen. View the original page.

More from the kitchen

Browse main dishes