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Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:6Yield:6 servings
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupslow-sodium chicken broth4cupswater1poundboneless, skinless chicken breasts or thighs8 ounces chicken giblets (hearts, gizzards and/or livers)3dried Indonesian bay leaves (see Tips)3fresh kaffir lime leaves (see Tips) or 2 teaspoons chopped jarred1 stalk lemongrass, trimmed and bruised (see Tips)1cupshort-grain brown rice, rinsed1teaspoonkosher salt, divided5largeshallots, chopped¼cupcanola oil2teaspoonsground coriander2teaspoonsground cumin2teaspoonsground turmeric½teaspoonground white pepper1cupunsweetened coconut cream (see Tips), well stirred6 tablespoons lightly toasted unsalted peanuts6tablespoonsthinly sliced scallions6teaspoonskecap manis (Indonesian sweet soy sauce; see Tips)6teaspoonssambal oelek (see Tips)
Cook Mode(Keep screen awake)
Ingredients
4cupslow-sodium chicken broth
4cupswater
1poundboneless, skinless chicken breasts or thighs
8 ounces chicken giblets (hearts, gizzards and/or livers)
3dried Indonesian bay leaves (see Tips)
3fresh kaffir lime leaves (see Tips) or 2 teaspoons chopped jarred
1 stalk lemongrass, trimmed and bruised (see Tips)
1cupshort-grain brown rice, rinsed
1teaspoonkosher salt, divided
5largeshallots, chopped
¼cupcanola oil
2teaspoonsground coriander
2teaspoonsground cumin
2teaspoonsground turmeric
½teaspoonground white pepper
1cupunsweetened coconut cream (see Tips), well stirred
6 tablespoons lightly toasted unsalted peanuts
6tablespoonsthinly sliced scallions
6teaspoonskecap manis (Indonesian sweet soy sauce; see Tips)
6teaspoonssambal oelek (see Tips)
Directions
Combine broth, water, chicken, chicken hearts and/or gizzards, bay leaves, lime leaves and lemongrass in a large pot. Bring to a simmer over high heat, skimming the surface occasionally. Reduce heat to maintain a simmer and cook for 20 minutes. (If using chicken livers, add them during the last 5 minutes of cooking.)
Remove from heat and let stand until the chicken breasts (or thighs) are just cooked through and an instant-read thermometer inserted in the thickest part registers 165 degrees F, 5 to 10 minutes more. Transfer all the chicken parts to a clean cutting board and let cool. Shred the meat and slice the hearts, gizzards and/or livers. Set aside. Strain and reserve the cooking liquid, discarding the solids.
Combine rice and 4 cups of the reserved cooking liquid in a medium saucepan. Bring to a boil over high heat. Reduce heat to a strong simmer and cook, stirring occasionally, until the rice breaks down into porridge with a texture resembling slightly soupy oatmeal, 35 to 40 minutes. Stir in 1/2 teaspoon salt, remove from heat, cover and keep warm.
Meanwhile, combine shallots, oil, coriander, cumin, turmeric and white pepper in a food processor. Process to form a coarse paste, scraping down the sides once or twice. Transfer the mixture to a large skillet. Cook over medium-low heat, stirring frequently, until very lightly brown and barely sticking to the pan, about 5 minutes. Reduce heat to low and continue cooking, stirring frequently, for 10 minutes more.
Pour in the remaining chicken-cooking liquid and bring to a simmer over medium heat. Add coconut cream, the reserved chicken and the remaining 1/2 teaspoon salt. Simmer gently for 5 minutes. Remove from heat.
Divide the rice among 6 bowls. Top with about 1 cup of the chicken mixture, 1 tablespoon each peanuts and scallions and 1 teaspoon each kecap manis and sambal oelek.
Tips
Tips: Also known as daun salam, dried Indonesian bay leaves have an earthy, slightly sour flavor. Curry leaves can be used instead. Get them at Asian markets or online.
Kaffir lime leaves (or makrut or Thai lime leaves) lend lemony and floral notes to Southeast Asian dishes. There’s no real substitute, but lime zest will work in a pinch. Find the leaves fresh, frozen or jarred in Asian markets and well-stocked supermarkets.
Find lemongrass, a woody, scallion-shaped herb with an aromatic lemon flavor, in the produce section of well-stocked supermarkets. Trim the root end and grassy top. Peel off the outer layer and prepare as directed in the recipe.
Coconut cream is the same as the solid that rises to the top in a can of coconut milk. Don’t confuse it with cream of coconut, which is sweetened. Find it with canned coconut milk at most supermarkets.
Sambal oelek, a mix of chiles, brown sugar and salt, is a condiment found in the Asian section of most supermarkets.
Originally appeared: EatingWell Magazine, March/April 2018
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Nutrition Facts(per serving)531Calories28gFat43gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
