Bekasi-Style Coconut Rice with Grilled Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant rice dish infused with coconut milk and pandan, served with tender grilled chicken marinated in sweet soy sauce. This indonesian-inspired one pot ready in about 50 minutes pairs jasmine rice, coconut milk, leaves pandan leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 2 Indonesian cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then drain. Place rice in a pot with 1 cup coconut milk, 3 pandan leaves, and 1 cup water. Bring to a gentle boil over medium heat, then reduce to low, cover, and cook for 18 minutes until tender.
  2. Step 2: While rice cooks, mince 2 garlic cloves and 2 medium shallots. Pound into a paste using a mortar and pestle. Mix with 3 tbsp sweet soy sauce and 8 oz chicken thighs. Marinate for 20 minutes at room temperature.
  3. Step 3: Heat 1 tbsp coconut oil in a skillet over medium-high heat. Add marinated chicken and cook for 4 minutes per side until golden brown and juices run clear. Squeeze juice from 1 lime over chicken before serving.
  4. Step 4: Fluff cooked rice with a fork, discarding pandan leaves. Serve chicken over rice with extra lime wedges.

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Frequently asked questions

How long does Bekasi-Style Coconut Rice with Grilled Chicken take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bekasi-Style Coconut Rice with Grilled Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.

Can I substitute ingredients in Bekasi-Style Coconut Rice with Grilled Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bekasi-Style Coconut Rice with Grilled Chicken for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bekasi-Style Coconut Rice with Grilled Chicken?

Indonesian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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