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.
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
- 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.
- Marinate the chicken thighs with minced garlic, turmeric powder, soy sauce, and honey. Let it sit for 15 minutes.
- 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.
- 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