Ingredients with Measurements:
- 4 boneless chicken breasts, cut into small pieces
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 red chili peppers, chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup coconut milk
- 2 cups cooked rice
- 1/2 cup shredded coconut
- 1/4 cup chopped cilantro
Special equipment needed:
- Large skillet
- Rice cooker
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the garlic, onion, and chili peppers and sauté for 2-3 minutes until fragrant.
3. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
4. Add the coriander, cumin, turmeric, salt, and black pepper and stir to coat the chicken evenly.
5. Pour in the coconut milk and bring to a simmer.
6. Reduce the heat to low and let the chicken simmer for 10-15 minutes until cooked through.
7. While the chicken is cooking, prepare the coconut rice. Add the cooked rice to a rice cooker and pour in enough water to cover the rice by about 1 inch. Add the shredded coconut and stir to combine.
8. Cook the rice according to the rice cooker instructions.
9. Once the chicken is cooked, remove from heat and let it rest for a few minutes.
10. Serve the chicken over a bed of coconut rice and garnish with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for the skillet
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 30g
Protein: 30g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless chicken thighs.
- Vegetable oil can be substituted with coconut oil.
- Red chili peppers can be substituted with jalapeño peppers.
Variations:
- Add diced potatoes to the chicken mixture for a heartier meal.
- Substitute the chicken with shrimp or tofu for a vegetarian option.
- Add sliced bell peppers for extra color and flavor.
Tips and tricks:
- Use a rice cooker for perfectly cooked rice every time.
- Make sure to let the chicken rest before serving to allow the juices to redistribute.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken and rice in a large bowl or on a platter for a family-style meal.
Garnishes:
Chopped cilantro, sliced green onions, and lime wedges.
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed broccoli, roasted sweet potatoes, or a cucumber and tomato salad.
Troubleshooting advice:
If the chicken is not cooked through, continue to simmer until fully cooked.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Ayam Pop is a traditional Indonesian dish that is typically made with chicken and a variety of spices.
Flavor profiles:
Spicy, savory, and slightly sweet from the coconut rice.
Serving suggestions:
Serve with a cold beer or a glass of white wine.
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Region: Indonesian