Bekasi-Style Coconut Rice with Grilled Chicken

Name: Bekasi-Style Coconut Rice with Grilled Chicken
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 1 cup jasmine rice; 1 cup coconut milk; 3 leaves pandan leaves; 8 oz chicken thighs; 3 tbsp sweet soy sauce; 2 cloves garlic; 2 medium shallots; 1 lime; 1 tbsp coconut oil

A fragrant rice dish infused with coconut milk and pandan, served with tender grilled chicken marinated in sweet soy sauce.

Cuisine: Indonesian

Category: One Pot

Prep: 25 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

1 cup jasmine rice
1 cup coconut milk
3 leaves pandan leaves
8 oz chicken thighs
3 tbsp sweet soy sauce
2 cloves garlic
2 medium shallots
1 lime
1 tbsp coconut oil

Instructions

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.
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.
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.
Step 4: Fluff cooked rice with a fork, discarding pandan leaves. Serve chicken over rice with extra lime wedges.