Bekasi-Style Coconut Rice with Grilled Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 50 minutes, pairs jasmine rice, coconut milk, 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

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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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