Indonesian cuisine is truly a melting pot of influences—characterized by Indian, Chinese, and European flavors. Here, Indonesian soy sauce is used to marinate chicken (even 10 minutes makes a difference!), and peanuts are toasted with coconut to bring new life to already lovely jasmine rice. Watch the coconut-peanut mixture closely as it cooks, it will toast quickly. Cook, relax, and enjoy!
What you'll need:
14 oz boneless, skinless chicken breasts
3 Tbsp Indonesian thick soy sauce
1 small yellow onion
1 large clove garlic
¾ cup jasmine rice
2 tsp Indonesian curry powder
¼ cup distilled white vinegar
1 English cucumber
1 cup large flake unsweetened coconut
⅓ cup cocktail peanuts
freshly ground pepper
neutral oil such as vegetable, safflower, or canola
grill, grill pan, or rimmed baking sheet
1. Marinate chicken
Preheat grill or grill pan to medium-high, or preheat broiler with rack 6-inches from heat source. Cut chicken into 1–1½-inch cubes. Add chicken, 2 tablespoons soy sauce, a few grinds of pepper, 1 teaspoon salt, and 1 tablespoon oil to a bowl and mix to combine. Set aside to marinate for 10 minutes.
Peel and chop onion and garlic. Heat 1 tablespoon oil in a medium saucepan over medium. Add onion and garlic and sauté until soft, about 2 minutes. Add rice and 1½ teaspoons curry powder and cook, stirring, 1 minute. Add 1¼ cups water and ½ teaspoon salt and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, about 15 minutes.
Meanwhile, add vinegar and remaining tablespoon soy sauce to a medium bowl and whisk to combine. Thinly slice cucumber and add to bowl; toss to combine.
Toast peanuts and coconut
Finely chop coconut and peanuts together. Place in a small skillet over medium heat along with remaining curry powder. Cook, stirring constantly, until toasted, 2–3 minutes; transfer coconut-peanut mixture to a bowl.
Thread marinated chicken onto skewers. Place on grill or grill pan and turn until evenly cooked, 8–10 minutes total. Alternately, place skewers on a lightly oiled rimmed baking sheet and broil until cooked through (without turning), 8–10 minutes.
Fluff rice with a fork and stir in half of the coconut-peanut mixture. Serve rice with chicken skewers and pickled cucumbers. Sprinkle rice and cucumbers with remaining coconut-peanut mixture. Enjoy!
See what else is cooking this week!