Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 cup of coconut milk
- 1 teaspoon of salt
- 4 chicken thighs
- 2 tablespoons of soy sauce
- 2 tablespoons of sweet soy sauce
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, minced
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of paprika
- Salt and pepper to taste
- Oil for grilling
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Rinse the rice until the water runs clear, then drain.
2. In a pot, add the rice, water, coconut milk, and salt. Stir well.
3. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
4. Cook the rice for 15-20 minutes or until the liquid is absorbed and the rice is tender.
5. Remove the pot from the heat and let it sit for 5 minutes before fluffing the rice with a fork.
6. In a bowl, mix together the soy sauce, sweet soy sauce, honey, lime juice, garlic, ginger, turmeric powder, coriander powder, cumin powder, paprika, salt, and pepper.
7. Add the chicken thighs to the bowl and marinate for at least 30 minutes.
8. Preheat the grill or grill pan over medium-high heat.
9. Brush the grill with oil to prevent sticking.
10. Grill the chicken thighs for 6-8 minutes on each side or until cooked through.
11. Let the chicken rest for 5 minutes before slicing.
12. Serve the chicken over the rice.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 19g
Carbohydrates: 62g
Protein: 32g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sweet soy sauce can be substituted with molasses or brown sugar.
- Lime juice can be substituted with lemon juice or vinegar.
- Coconut milk can be substituted with almond milk or cashew milk.
Variations:
- Add vegetables such as bell peppers, onions, or carrots to the marinade.
- Use different spices such as chili powder or curry powder.
- Serve with a side of sambal or cucumber salad.
Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch.
- Let the rice sit for 5 minutes after cooking to allow it to absorb any remaining liquid.
- Marinate the chicken for at least 30 minutes to allow the flavors to develop.
- Brush the grill with oil to prevent sticking.
- Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the rice and chicken on a platter with fresh herbs and sliced lime.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of stir-fried vegetables or a simple green salad.
Suggested side dishes:
- Stir-fried vegetables
- Cucumber salad
- Green salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir well.
- If the chicken is sticking to the grill, brush the grill with more oil.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nasi Gurih Ayam Bakar is a popular Indonesian dish that combines fragrant coconut rice with grilled chicken marinated in a sweet and savory sauce.
Flavor profiles:
This dish is sweet, savory, and slightly spicy with a hint of coconut.
Serving suggestions:
Serve the rice and chicken on a platter with fresh herbs and sliced lime.
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Region: Indonesian