Indonesian Chicken and Rice
Dive into the vibrant flavors of Southeast Asia with this comforting Indonesian Chicken and Rice recipe. Tender, golden-seared chicken thighs are nestled into fragrant jasmine rice infused with coconut milk, warming spices like turmeric and cinnamon, and the subtle zest of optional kaffir lime leaves. The one-pot cooking method allows the rice to soak up the savory richness of chicken broth and soy sauce, creating a deeply aromatic dish that's both hearty and satisfying. Quick to prepare and perfect for weeknights, this recipe is garnished with fresh cilantro and served alongside zesty lime wedges for an irresistible finishing touch. Ideal for those seeking a taste of Indonesian cuisine at home, this dish combines simplicity with bold, exotic flavors.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 cups Jasmine rice
- 1 cup Coconut milk
- 2 cups Chicken broth
- 3 pieces Shallots
- 4 pieces Garlic cloves
- 1 inch piece Fresh ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 2 pieces Kaffir lime leaves (optional)
- 1 piece Cinnamon stick
- 2 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Cilantro (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Rinse the jasmine rice under cold water until the water runs clear, then set aside to drain.
Peel and finely chop the shallots, garlic, and ginger.
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium heat.
Season the chicken thighs with salt and ground black pepper, then sear them in the hot oil until golden brown on both sides. Remove chicken and set aside.
In the same skillet, sauté the shallots, garlic, and ginger until fragrant, about 2-3 minutes.
Add the turmeric powder, ground coriander, and cinnamon stick, and cook for 1 minute to toast the spices.
Stir in the rinsed jasmine rice, ensuring it is evenly coated in the aromatic mixture.
Return the chicken thighs to the skillet, nestling them in the rice.
Pour in the coconut milk, chicken broth, and soy sauce. Add the kaffir lime leaves if using.
Bring the mixture to a gentle simmer, then lower the heat, cover the skillet with a tight-fitting lid, and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
Check occasionally to ensure the liquid has not evaporated completely. Add a splash of water or broth if needed.
Once fully cooked, remove from heat and let the dish rest for 5 minutes, covered.
Garnish with fresh cilantro and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5172 mg | 225% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 25.9 g | ||
| Protein | 133.7 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2549 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
