Best 4 Indonesian Coconut Rice With Chicken And Zucchini Recipes
In the realm of culinary delights, Indonesian coconut rice with chicken and zucchini stands as a symphony of flavors and textures, a harmonious blend of sweet, savory, and spicy notes. This delectable dish, known as nasi uduk in the native tongue, transports taste buds to the vibrant streets of Indonesia, where aromatic spices dance in the air and the warmth of hospitality fills the heart.
At its core, nasi uduk features fluffy coconut-infused rice, each grain lovingly steamed in a fragrant broth infused with coconut milk, lemongrass, ginger, and an array of aromatic spices. The result is a rich and flavorful base that perfectly complements the tender chicken and zucchini that accompany it. The chicken, marinated in a blend of herbs and spices, is grilled to perfection, while the zucchini, sliced and sautéed, adds a refreshing crunch and a pop of color to the dish.
Accompaniments play a vital role in elevating the nasi uduk experience. A dollop of spicy sambal, made from fiery red chilies and aromatic shrimp paste, adds a delightful kick, while the creamy and cooling cucumber raita provides a soothing contrast. The ensemble is completed with a sprinkling of crispy fried shallots, adding a textural element and a nutty flavor that ties all the elements together.
Nasi uduk is a versatile dish that can be enjoyed on its own or paired with various side dishes. The accompanying recipes in this article offer a glimpse into the culinary diversity of Indonesia, with options ranging from the tangy and refreshing karedok salad, featuring a medley of raw vegetables tossed in a peanut sauce, to the rich and flavorful rendang, a slow-cooked beef dish that showcases the depth of Indonesian spices.
Whether you're a seasoned home cook or embarking on a culinary adventure, this collection of recipes will guide you through the steps of creating an authentic Indonesian feast. So, let your senses be captivated as you delve into the aromatic world of nasi uduk and its accompanying dishes, a true testament to the vibrant culinary heritage of Indonesia.
INDONESIAN COCONUT RICE WITH CHICKEN AND ZUCCHINI
Food and Wine: "Luscious is the word for this Indonesian version of chicken and rice. Coconut milk spiced with cumin and coriander cooks into this rice and sauces the whole dish." "A flamboyant gewurtztraminer is in its element with spices such as coriander and cumin. Look to one from Alsace for full body, a delicate rose-petal aroma, and spicy apricot flavor."
Provided by Stephanie Z.
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 tsp of the salt and 1/4 tsp 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 T of the fat. Reduce the heat to moderately low.
- 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 salt and pepper. Cook, stirring, for 1 minute.
- 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 donw, 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.
Nutrition Facts : Calories 938.3, Fat 56.6, SaturatedFat 27.1, Cholesterol 157.9, Sodium 1337.9, Carbohydrate 67.4, Fiber 3.2, Sugar 3.8, Protein 41.4
ZUCCHINI WITH RICE AND COCONUT MILK RECIPE - (4.5/5)
Provided by ladygourmet
Number Of Ingredients 12
Steps:
- Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings. Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 - 35 minutes. Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste. Prepare the rice as directed.
STICKY COCONUT CHICKEN AND RICE
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.
Provided by Kay Chun
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
- Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
- Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
INDONESIAN COCONUT RICE
Yet another coconut rice; however, this one is a bit different and the flavors are surprising to the tastebuds. You can put this in a rice mold, pop it out, and top with peanuts and/or toasted coconut. Serve alongside stirfried veggies. From Vegan Fire & Spice, by Robin Robertson
Provided by Mindelicious
Categories Brown Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium-high heat, add the onion and garlic, and cook until onion is softened, about 5 minutes.
- Add the scallions, ginger, turmeric, cinnamon, mustard, red pepper flakes, cloves, and sugar, and cook, stirring constantly, for 2 minutes.
- Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper and heat until hot.
- Cover, and set aside for 5 minutes before serving. Top with peanuts and/or toasted coconut.
Tips:
- Use fresh ingredients: Fresh coconut milk, vegetables, and chicken will give your dish the best flavor.
- Season the rice well: Don't be afraid to add plenty of salt and pepper to the rice. This will help to bring out the flavor of the coconut milk.
- Cook the rice until it is tender: The rice should be cooked until it is soft and fluffy, but not mushy.
- Stir the rice frequently: This will help to prevent the rice from sticking to the bottom of the pot.
- Serve the rice hot: Coconut rice is best served hot, so make sure to serve it immediately after it is cooked.
Conclusion:
Indonesian coconut rice with chicken and zucchini is a delicious and easy-to-make dish that is perfect for a weeknight meal. The coconut milk gives the rice a rich and creamy flavor, while the chicken and zucchini add protein and vegetables. This dish is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #fruit #poultry #rice #asian #nuts #chicken #indonesian #one-dish-meal #coconut #meat #chicken-thighs-legs #pasta-rice-and-grains #long-grain-rice
You'll also love
