Best 3 Indonesian Chicken And Rice Recipes

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Indonesian Chicken and Rice: A Culinary Journey Through Flavors and Traditions

Indonesian cuisine is a vibrant and diverse tapestry of flavors, influenced by a rich history, cultural heritage, and geographical location. Among its many culinary treasures, Indonesian Chicken and Rice stands out as a beloved dish that showcases the country's culinary prowess. This delectable dish, known as "Nasi Ayam" or "Ayam Goreng" in Indonesian, is a symphony of aromatic spices, tender chicken, and fluffy rice that has captured the hearts of food enthusiasts worldwide. Join us on a culinary adventure as we explore the tantalizing world of Indonesian Chicken and Rice, unveiling the secrets behind its irresistible taste and introducing you to a collection of mouthwatering recipes that will transport your taste buds to the vibrant streets of Indonesia.

Check out the recipes below so you can choose the best recipe for yourself!

SMOOR (INDONESIAN CHICKEN AND RICE)



Smoor (Indonesian Chicken and Rice) image

My grandmother (see profile) was born in Indonesia and we grew up on recipes that we thought noone else in America ate at their dinner table. Well, now you can eat this dish which I have transliterated as "Smoor." I have no idea what it means, but I eat it! For some reason my grandmother always served it with bread and butter pickles. As kids we poured a little pickle juice on top of the "smoor", but this is probably just a family quirk. We also eat this with "kroepoek" (fried pulverized prawn chips).

Provided by BatiksWindmillsAndT

Categories     Whole Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 whole chicken, cut up
2 large onions, chopped fine (yellow or sweet)
1/4 cup ketjap manis (Indonesian soy sauce)
1 teaspoon pepper
1/2 teaspoon nutmeg
1 beef bouillon cube
1 pinch clove (or 1 whole clove)
1 pinch tamarind pulp (about 1/2 inch)
2 -3 dashes tomato ketchup
1 teaspoon sambal oelek (chili paste) (optional)
2 cups jasmine rice

Steps:

  • (NOTE: I have successfully tried this recipe in a crockpot. Simply throw it all in (including raw onions), mix, and cook on high 4 hours. You do not need to add water, but you can add up to 1/2 cup of you want a lot of juice.).
  • Fry onions in a little oil on high until light brown. Add chicken pieces. Mix. Add enough water to cover chicken. Add all other ingredients and mix. Simmer about 45 minutes on medium heat.
  • In the meantime, rinse 2 cups of jasmine rice and cook in the rice cooker.
  • Serve the chicken pieces on a bed of rice. You can add additional sambal if you like it hotter.

INDONESIAN CHICKEN AND RICE



Indonesian Chicken and Rice image

Make and share this Indonesian Chicken and Rice recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Chicken

Time 35m

Yield 1 serving(s)

Number Of Ingredients 14

1/4 cup hot chicken broth
1 teaspoon dark corn syrup
2 tablespoons soya sauce
3 tablespoons oil
4 chicken breast halves (diced)
1 small onion, chopped
1 small red pepper, chopped
1 teaspoon ginger, ground
1 teaspoon crushed red pepper powder
2 teaspoons curry powder
3 cups cold cooked rice
1/2 cup chopped peanuts
1/2 cup scallion, minced
1/4 cup parsley, minced

Steps:

  • Mix broth, corn syrup and soya sauce.
  • Stir fry chicken in hot oil.
  • Add onion, red pepper, ginger and crushed red pepper.
  • Cook for 30 seconds.
  • Stir in curry powder and rice.
  • Cook for 2-3 minutes.
  • Add liquids.
  • Stir in peanuts, scallions and parsley.
  • Serve hot!

INDONESIAN COCONUT RICE WITH CHICKEN AND ZUCCHINI



INDONESIAN COCONUT RICE WITH CHICKEN AND ZUCCHINI image

Yield 4 Servings

Number Of Ingredients 14

2 tablespoons cooking oil
8 chicken thighs
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 large onion, cut into thin slices
2 cloves garlic, minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 cups long-grain rice
1 (13.5 ounce) can unsweetened coconut milk
1 3/4 cups water
1 pound zucchini, cut into 1/4-inch dice
1 tablespoon lemon juice
1/3 cup chopped cilantro (optional)

Steps:

  • 1. In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. 2. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the coriander, cumin, rice, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring, for 1 minute. 3. Stir in the coconut milk and the water. Add the chicken and bring to a simmer. Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost done, about 20 minutes. Stir in the zucchini, cover, and cook until done, about 7 minutes longer. Stir the lemon juice and cilantro into the rice.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment with different spices and herbs. Indonesian cuisine is known for its bold flavors, so feel free to add a little bit of extra spice or heat to your dish.
  • Cook the chicken until it is cooked through but still tender. Overcooked chicken will be dry and tough.
  • Serve the chicken and rice with a variety of condiments, such as sambal, kecap manis, and fried shallots. This will allow your guests to customize their meal to their own taste.

Conclusion:

Indonesian chicken and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its bold flavors and variety of textures, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting recipe, give Indonesian chicken and rice a try.

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