Indonesian Coconut Rice with Chicken and Zucchini

Transport your taste buds to the vibrant flavors of Southeast Asia with this Indonesian Coconut Rice with Chicken and Zucchini. Perfectly fluffy jasmine rice is infused with rich coconut milk for a creamy, aromatic base that pairs beautifully with tender, golden-browned chicken thighs. A colorful medley of zucchini, garlic, and ginger is stir-fried to perfection and coated with sweet and savory kecap manis, creating a mouthwatering glaze that ties the dish together. Bright garnishes of fresh cilantro, scallions, and a squeeze of lime add a burst of freshness to every bite. Ready in under an hour, this easy yet exotic recipe is ideal for weeknight dinners or impressing guests. Serve it steaming hot for a complete one-bowl meal that's as comforting as it is flavorful. Keywords: Indonesian coconut rice, chicken with zucchini, easy one-bowl meal, tropical jasmine rice recipe, Southeast Asian flavors.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 1.5 cups Coconut milk
• 1 cup Water
• 1 teaspoon Salt
• 4 pieces Chicken thighs (boneless, skinless)
• 3 pieces Garlic cloves (minced)
• 1 tablespoon Ginger (grated)
• 2 tablespoons Soy sauce
• 2 tablespoons Sweet soy sauce (kecap manis)
• 2 tablespoons Vegetable oil
• 2 medium-sized Zucchini (sliced into half-moons)
• 1 piece Red chili (sliced, optional)
• 2 pieces Scallions (sliced thinly)
• 4 pieces Lime wedges
• 2 tablespoons Fresh cilantro (chopped, for garnish)

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch for fluffier rice.

Step 2

In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Stir well.

Step 3

Bring the mixture to a boil, then reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes.

Step 4

While the rice is cooking, season the chicken thighs with salt and pepper on both sides.

Step 5

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken thighs and cook for 5-6 minutes per side until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside to rest.

Step 6

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic, grated ginger, and sliced red chili (if using) for 1-2 minutes until fragrant.

Step 7

Add the sliced zucchini to the skillet and stir-fry for 4-5 minutes until tender but still slightly crisp.

Step 8

Slice the cooked chicken thighs into bite-sized pieces and return them to the skillet. Add the soy sauce and sweet soy sauce (kecap manis) to the skillet, tossing everything together to coat evenly. Cook for another 2-3 minutes.

Step 9

Fluff the rested coconut rice with a fork and divide it among plates or bowls.

Step 10

Top the coconut rice with the chicken and zucchini mixture.

Step 11

Garnish with sliced scallions, fresh cilantro, and lime wedges. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1982.7g)

Amount per serving	% Daily Value*
Calories	1977.6

Total Fat 73.7g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 436mg	0%
Sodium 4693.0mg	0%
Total Carbohydrate 203.0g	0%
Dietary Fiber 8.0g	0%
Total Sugars 51.7g
Protein 127.2g	0%

Vitamin D 0IU	0%
Calcium 267.0mg	0%
Iron 7.4mg	0%
Potassium 2898.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 25.6%

Carbs: 40.9%