Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 2 pandan leaves
- 1 teaspoon of salt
- 2 chicken breasts
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of paprika
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of lime juice
Special Equipment Needed:
- Rice cooker
- Grill pan
Step-by-Step Instructions:
1. Rinse the rice and add it to the rice cooker with 2 cups of water, pandan leaves, and 1 teaspoon of salt. Cook the rice according to the rice cooker's instructions.
2. While the rice is cooking, preheat the grill pan over medium-high heat.
3. Season the chicken breasts with vegetable oil, salt, black pepper, garlic powder, onion powder, and paprika.
4. Grill the chicken breasts for 6-8 minutes on each side, or until the internal temperature reaches 165°F.
5. In a small bowl, mix together soy sauce, honey, and lime juice.
6. Once the rice is done cooking, remove the pandan leaves and transfer the rice to a banana leaf-lined plate.
7. Place the grilled chicken on top of the rice and drizzle the soy sauce mixture over the chicken.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Grill pan: medium-high heat
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 10g
Carbohydrates per serving: 50g
Protein per serving: 30g
Substitutions for ingredients:
- Pandan leaves can be substituted with bay leaves or omitted.
- Vegetable oil can be substituted with any neutral oil.
- Honey can be substituted with maple syrup or agave nectar.
- Lime juice can be substituted with lemon juice.
Variations:
- Instead of grilled chicken, use fried chicken or tofu.
- Add sliced cucumbers, tomatoes, and lettuce as a side salad.
- Top the chicken with sliced scallions or cilantro for added flavor.
Tips and Tricks:
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
- If you don't have a banana leaf, you can use parchment paper or aluminum foil to line the plate.
- To make the rice more flavorful, add a chicken bouillon cube to the water before cooking.
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 oven until heated through.
Presentation Ideas:
Serve the Nasi Timbel with Grilled Chicken on a banana leaf-lined plate for an authentic Indonesian presentation.
Garnishes:
Garnish with sliced scallions or cilantro for added flavor.
Pairings:
Pair with a side of sambal or Indonesian chili sauce for added spice.
Suggested Side Dishes:
- Gado-gado (Indonesian salad with peanut sauce)
- Tempeh goreng (fried tempeh)
- Sate ayam (chicken satay)
Troubleshooting Advice:
- If the chicken is not cooked through, continue grilling until the internal temperature reaches 165°F.
- If the rice is too dry, add a splash of water and mix well.
Food Safety Advice:
- Always wash your hands before handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Nasi Timbel is a traditional Indonesian dish that originated from West Java. It is typically served with grilled or fried chicken, vegetables, and sambal.
Flavor Profiles:
Nasi Timbel with Grilled Chicken is a savory and slightly sweet dish with hints of garlic, onion, and lime.
Serving Suggestions:
Serve Nasi Timbel with Grilled Chicken as a main dish for lunch or dinner.
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Region: Indonesian