Nasi Uduk Ayam Panggang (coconut Milk Rice With Grilled Chicken)

Nasi Uduk Ayam Panggang is a traditional Sundanese dish that features fragrant coconut milk rice served with flavorful grilled chicken. This dish is a staple in Sundanese cuisine and is perfect for a hearty and satisfying meal.

Nasi Uduk Ayam Panggang (coconut Milk Rice With Grilled Chicken)

Ingredients

  • 2 cups jasmine rice
  • 1 3/4 cups coconut milk
  • 1 stalk lemongrass, bruised
  • 3 kaffir lime leaves
  • 1 teaspoon salt
  • 4 chicken thighs
  • 4 cloves garlic, minced
  • 1 teaspoon turmeric powder
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil

Instructions

  1. In a pot, combine the jasmine rice, coconut milk, lemongrass, kaffir lime leaves, and salt. Cook the rice over medium heat until the coconut milk is absorbed and the rice is tender.
  2. Marinate the chicken thighs with minced garlic, turmeric powder, soy sauce, and honey. Let it sit for 15 minutes.
  3. Preheat the grill or grill pan over medium-high heat. Brush the chicken thighs with vegetable oil and grill for 6-7 minutes on each side until fully cooked.
  4. Serve the coconut milk rice with grilled chicken thighs and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Carbohydrates
55g
Protein
25g
Fat
15g

Supplies

Pot Grill or grill pan

Tools

Knife Cutting board Grilling tongs

Serving suggestions

Serving suggestion: Serve the Nasi Uduk Ayam Panggang with a side of fresh cucumber slices and sambal (chili paste) for an authentic Sundanese experience.

Tips & tricks

Tip: For extra flavor, you can add a pandan leaf to the coconut milk rice while cooking.

Cost

$15