Name: Indonesian Coconut Rice with Chicken and Zucchini Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tbsp cooking oil; 8 chicken thighs; 2 tsp salt; ½ tsp fresh ground black pepper; 1 large onion; 2 cloves garlic; 1½ tsp ground coriander; 1½ tsp ground cumin; 1½ cups long grain rice; 1 cup coconut milk; 1¾ cups water; 1 lb zucchini; 1 tbsp lemon juice; cup cilantro

Indulge in the exotic flavors of Indonesian cuisine with this tantalizing recipe of Coconut Rice with Chicken and Zucchini. This dish brings together succulent chicken, crunchy zucchini, and aromatic long grain rice cooked to perfection in creamy coconut milk, seasoned with a blend of coriander and cumin. It's a complete meal that's sure to delight the senses and transport you to the tropical paradise of Indonesia.

Photos of Indonesian Coconut Rice with Chicken and Zucchini Recipe

One ingredient to note in this recipe is coconut milk. This tropical ingredient is a staple in Indonesian cooking and can be found in the Asian or international aisle of most supermarkets. Its rich and creamy texture adds depth and complexity to dishes, complementing the flavors of spices like cumin and coriander. Another important ingredient is long-grain rice, which has a fluffy texture when cooked and absorbs the flavors of the dish beautifully.

Ingredients for Indonesian Coconut Rice with Chicken and Zucchini

Cooking oil: Used for browning the chicken and sautéing the onions.

Chicken thighs: These are chosen for their juicy and flavorful meat.

Salt and black pepper: Essential for seasoning.

Onion: Adds sweetness and depth to the dish.

Garlic: Gives the dish a bold and pungent flavor.

Ground coriander and cumin: Key spices in Indonesian cuisine, adding warm and earthy notes.

Long grain rice: Ideal for absorbing the flavors of the dish.

Coconut milk: Gives the dish its characteristic creamy texture and tropical flavor.

Water: Used for cooking the rice.

Zucchini: Adds a mild flavor and crunchy texture.

Lemon juice: Brightens up the dish with its tangy note.

Cilantro: Offers a fresh and herbaceous topping.

One reader, Cammi Beeler says:

This Indonesian coconut rice with chicken and zucchini recipe is a game-changer! The flavors are so rich and aromatic, and the combination of coconut milk and spices is simply divine. The chicken is tender, and the zucchini adds a delightful crunch. It's a must-try for anyone who loves exotic flavors!

Cammi Beeler

Techniques Required for Indonesian Coconut Rice With Chicken and Zucchini

How to brown the chicken: Heat the cooking oil in a large deep frying pan or dutch oven over moderately high heat. Sprinkle the chicken with salt and black pepper, then brown well on both sides for about 8 minutes. Remove the chicken from the pan.

How to cook the rice and chicken: After browning the chicken, reduce the heat to moderately low. Add the onion and cook until soft. Then, add the garlic and cook for an additional minute. Stir in the coriander, cumin, rice, and some salt and pepper, and cook for 1 minute. Next, stir in the coconut milk and water. Add the browned chicken, bring to a simmer, cover, and cook over low heat for about 20 minutes, stirring the rice two or three times, until the rice and chicken are almost done.

How to add the zucchini: After the rice and chicken are almost done, stir in the zucchini, cover, and cook for about 7 minutes longer until the zucchini is tender.

How to finish the dish: Stir the lemon juice and cilantro into the rice before serving.

How To Make Indonesian Coconut Rice with Chicken and Zucchini

Coconut rice spiced with coriander and cumin is also cooked with chicken thighs and fresh zucchini in this creamy and spicy Indonesian dish.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

2tbspcooking oil
8chicken thighs
2tspsalt
½tspfresh ground black pepper
1largeonion
2clovesgarlic
1½tspground coriander
1½tspground cumin
1½cupslong grain rice
1cupcoconut milk,unsweetened
1¾cupswater
1lbzucchini
1tbsplemon juice
cupcilantro,chopped, optional

Instructions

In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat
Sprinkle the chicken with salt and black pepper.
Put the chicken in the pan and brown well on both sides. This will take about 8 minutes in all. Remove.
Pour off all but 1 tablespoon of the fat.
Reduce the heat to moderately low
Add the onion and cook, stirring occasionally, until soft.
Add the garlic and cook 1 minute longer
Stir in the coriander, cumin, rice, and some salt and pepper.
Cook, stirring, for 1 minute
Stir in the coconut milk and the water
Add the chicken and bring to a simmer
Cover and cook over low heat for about 20 minutes, stirring the rice two or three times, until the rice and chicken are almost done.
Stir in the zucchini, cover, and cook for about 7 minutes longer until done.
Stir the lemon juice and cilantro into the rice.

Nutrition

Calories: 1324.49kcal
Fat: 84.39g
Saturated Fat: 28.93g
Trans Fat: 0.36g
Monounsaturated Fat: 32.12g
Polyunsaturated Fat: 15.77g
Carbohydrates: 67.05g
Fiber: 3.39g
Sugar: 4.71g
Protein: 72.18g
Cholesterol: 378.28mg
Sodium: 1506.46mg
Calcium: 109.13mg
Potassium: 1420.70mg
Iron: 6.39mg
Vitamin A: 127.13µg
Vitamin C: 27.90mg

Technique Tip for Perfect Indonesian Coconut Rice

When browning the chicken, make sure not to overcrowd the pan. This could cause the chicken to steam instead of brown, affecting the overall flavor of the dish. Also, when adding the zucchini, ensure it's cut into even pieces for uniform cooking. Lastly, remember to stir the rice occasionally during the simmering process to prevent it from sticking to the bottom of the pan and burning.

Time-Saving Tips for Making Indonesian Coconut Rice With Chicken and Zucchini

Prep ahead: Chop and marinate the chicken the night before to save time on the day of cooking.

One-pot wonder: Use a large deep frying pan or dutch oven to cook the entire dish in one pot, minimizing cleanup and saving time.

Batch cooking: Make a larger portion and store the extra servings in the freezer for quick and convenient meals later.

Organized workspace: Prepare all ingredients and utensils in advance to streamline the cooking process and minimize time spent searching for items.

Efficient multitasking: While the rice is cooking, use that time to prepare the zucchini and any additional side dishes to maximize efficiency in the kitchen.

Substitute Ingredients For Indonesian Coconut Rice with Chicken and Zucchini Recipe

cooking oil - Substitute with coconut oil: Coconut oil will enhance the coconut flavor in the dish and add a subtle tropical aroma.
chicken thighs - Substitute with chicken breast: Chicken breast is a leaner option and can be a healthier alternative to thighs.
salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor and a rich color to the dish.
fresh ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can blend in seamlessly with the coconut rice.
onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can complement the dish without overpowering it.
garlic - Substitute with garlic powder: Garlic powder can be used as a convenient alternative and will still impart a subtle garlic flavor.
ground coriander - Substitute with ground cardamom: Ground cardamom can add a warm, citrusy flavor that pairs well with coconut and spices.
ground cumin - Substitute with ground turmeric: Turmeric can provide a vibrant color and a warm, earthy flavor to the dish.
long grain rice - Substitute with jasmine rice: Jasmine rice has a fragrant aroma and a slightly sticky texture, which can complement the coconut flavors.
coconut milk - Substitute with almond milk: Almond milk can provide a creamy texture and a subtle nutty flavor, serving as a dairy-free alternative.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a suitable replacement in the recipe.
lemon juice - Substitute with lime juice: Lime juice can add a tangy and refreshing citrus flavor to the dish.
cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous flavor without the distinct taste of cilantro.

Presenting Indonesian Coconut Rice With Chicken and Zucchini

Elevate the plating: Arrange the coconut rice in a neat mound at the center of the plate, ensuring it is visually appealing and inviting.
Garnish with fresh herbs: Sprinkle freshly chopped cilantro over the dish to add a pop of color and a burst of fresh flavor.
Create a zucchini ribbon garnish: Use a vegetable peeler to create thin zucchini ribbons and artfully place them on top of the chicken and rice for an elegant touch.
Add a drizzle of coconut milk reduction: Create a coconut milk reduction by simmering it until it thickens slightly, then drizzle it around the edge of the plate for a sophisticated finish.
Incorporate edible flowers: Introduce edible flowers, such as nasturtium or pansies, to bring a delicate and beautiful element to the dish.
Use a ring mold for the rice: Pack the coconut rice into a ring mold and carefully lift it off to reveal a perfectly shaped portion on the plate.
Enhance with microgreens: Sprinkle a few delicate microgreens over the dish to add a touch of elegance and a subtle peppery flavor.
Consider the plate shape and color: Choose a plate that complements the vibrant colors of the dish and consider using unconventional shapes for added visual interest.
Incorporate a chicken crackling: Create a crispy chicken crackling to place on top of the dish for a textural contrast and an elevated presentation.
Use a squeeze bottle for precision: Utilize a squeeze bottle to drizzle the lemon juice in a controlled and artistic manner over the dish.

Essential Kitchen Tools for Making Indonesian Coconut Rice

Large deep frying pan or dutch oven: A large deep frying pan or dutch oven is essential for browning the chicken and cooking the rice and zucchini. It provides ample space for cooking and allows for even heat distribution.
Cooking oil: Cooking oil is used for browning the chicken and sautéing the onions and garlic. It helps prevent sticking and adds flavor to the dish.
Cutting board: A cutting board is necessary for preparing the ingredients, such as chopping the onions, garlic, and zucchini.
Knife: A knife is essential for cutting and preparing the chicken, onions, garlic, and zucchini.
Measuring spoons: Measuring spoons are used to accurately measure the salt, pepper, coriander, and cumin for seasoning the dish.
Measuring cups: Measuring cups are essential for measuring the rice, coconut milk, water, and lemon juice to ensure the correct proportions in the recipe.
Wooden spoon: A wooden spoon is used for stirring the ingredients while cooking, ensuring even distribution of flavors and preventing sticking.
Lid or cover: A lid or cover for the frying pan or dutch oven is necessary to cover the dish while simmering and cooking the rice and chicken.
Serving spoon: A serving spoon is used for serving the Indonesian coconut rice with chicken and zucchini once it's ready to be enjoyed.

Storing and Freezing Indonesian Coconut Rice With Chicken and Zucchini

Leftover Indonesian coconut rice with chicken and zucchini can be stored in an airtight container in the refrigerator for up to 3-4 days.
To reheat, simply microwave the dish in a microwave-safe container until heated through, or reheat in a skillet over medium heat with a splash of coconut milk or water to prevent the rice from drying out.
If you want to freeze the dish, it's best to freeze the rice and chicken separately from the zucchini, as the zucchini may become mushy when thawed.
To freeze the rice and chicken, allow them to cool completely before transferring to a freezer-safe container or resealable plastic bag. Remove as much air as possible before sealing to prevent freezer burn. Label the container with the date and contents.
When ready to eat, thaw the frozen rice and chicken in the refrigerator overnight. Reheat in the microwave or in a skillet over medium heat, adding a little coconut milk or water to restore moisture.
Cook fresh zucchini to add to the reheated dish for the best texture and flavor.
Frozen Indonesian coconut rice with chicken can be stored in the freezer for up to 2-3 months.

How To Reheat Leftover Indonesian Coconut Rice With Chicken and Zucchini

Preheat your oven to 350°F (175°C). Transfer the leftover indonesian coconut rice with chicken and zucchini to an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and reheat for about 15-20 minutes, or until the rice and chicken are heated through. This method helps to retain the moisture in the dish and prevents the rice from drying out.
For a quicker reheating option, use your microwave. Place the leftover rice, chicken, and zucchini in a microwave-safe container and cover it with a damp paper towel. This will help to keep the rice moist during the reheating process. Microwave on high for 1-2 minutes, stirring halfway through, until the dish is heated through. Cooking times may vary depending on your microwave's power and the amount of leftovers you're reheating.
If you have a steamer, you can use it to reheat your leftover indonesian coconut rice with chicken and zucchini. Place the leftovers in a heat-proof dish and position it in the steamer. Steam for about 5-7 minutes, or until the rice and chicken are heated through. This method helps to maintain the texture and flavor of the dish.
For a stovetop reheating method, place the leftover rice, chicken, and zucchini in a non-stick pan or skillet. Add a splash of coconut milk or water to help moisten the rice and prevent it from sticking to the pan. Cover the pan with a lid and heat over medium-low heat, stirring occasionally, until the dish is heated through. This method allows you to easily control the moisture level and texture of the reheated dish.
If you want to add a fresh twist to your leftovers, consider stir-frying them. Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Add the leftover rice, chicken, and zucchini to the pan and stir-fry for 3-4 minutes, or until the dish is heated through and slightly crispy. You can also add some fresh vegetables, such as bell peppers or carrots, to the mix for added flavor and texture.

Random Fact About Indonesian Coconut Rice With Chicken and Zucchini

Indonesian coconut rice with chicken and zucchini is a popular dish in Indonesian cuisine. It is often served during special occasions and celebrations, such as weddings and festivals. The combination of coconut milk, spices, and tender chicken creates a flavorful and aromatic dish that is loved by many. This dish showcases the rich and diverse flavors of Indonesian cuisine, which is known for its use of fresh herbs, spices, and tropical ingredients. It's a perfect example of the delicious and unique culinary traditions found in Indonesia.

Is Making Indonesian Coconut Rice Economical for Home Cooking?

The Indonesian coconut rice with chicken and zucchini recipe is quite cost-effective for a household. The combination of chicken thighs, zucchini, and rice offers a balanced and affordable meal. The use of coconut milk and spices enhances the flavors without significantly increasing the cost. The approximate cost for a household of 4 people is around $20, making it a budget-friendly option. The overall verdict rating for this recipe is 8/10, considering its affordability, nutritional value, and delicious taste.

Is This Indonesian Dish Healthy or Unhealthy?

This Indonesian coconut rice with chicken and zucchini recipe has both healthy and unhealthy aspects. On the positive side, it includes nutrient-rich ingredients like zucchini, which is low in calories and high in fiber, vitamins, and minerals. Chicken thighs provide a good source of protein, while the use of coconut milk adds healthy fats to the dish. The recipe also incorporates a variety of spices, such as coriander and cumin, which offer potential health benefits and flavor without adding extra calories.

However, there are some areas where the recipe could be improved to make it healthier. The use of cooking oil for browning the chicken adds extra fat and calories to the dish. Additionally, the recipe calls for a significant amount of salt, which could be reduced to lower the sodium content.

To make this recipe even healthier, consider the following suggestions:

Use a minimal amount of cooking oil or opt for a healthier alternative like olive oil or coconut oil
Reduce the amount of salt used in the recipe, and instead, rely on the natural flavors of the spices and ingredients
Incorporate more vegetables into the dish, such as bell peppers, carrots, or green beans, to increase the fiber and nutrient content
Use brown rice instead of white rice to add more fiber and nutrients to the dish
Opt for light coconut milk to reduce the calorie and fat content without compromising on flavor
Serve the dish with a side salad or steamed vegetables to balance out the meal and add more nutrients

Editor's Thoughts on This Indonesian Coconut Rice Recipe

This Indonesian coconut rice with chicken and zucchini recipe is a delightful fusion of flavors and textures. The aromatic blend of coriander and cumin infuses the dish with warmth, while the creamy coconut milk adds richness. The tender chicken thighs and vibrant zucchini create a satisfying balance, and the touch of lemon juice and cilantro at the end brightens the entire dish. It's a well-rounded and comforting meal that showcases the beauty of Indonesian cuisine.

Enhance Your Indonesian Coconut Rice with Chicken and Zucchini Recipe with These Unique Side Dishes:

Steamed Asparagus: Tender asparagus spears lightly seasoned with salt and pepper, drizzled with a hint of lemon juice for a refreshing side dish.

Roasted Sweet Potatoes: Cubed sweet potatoes roasted to perfection with a sprinkle of cinnamon and a touch of honey for a sweet and savory side dish.

Grilled Pineapple: Fresh pineapple slices grilled to bring out their natural sweetness, perfect for a tropical twist to accompany the coconut rice and chicken.

Alternative Recipes Similar to Indonesian Coconut Rice

Indonesian Coconut Chicken Soup: This creamy and flavorful soup is a perfect comfort food for any day of the week. The combination of coconut milk, chicken, and aromatic spices will warm you up from the inside out.

Grilled Zucchini and Chicken Skewers: These juicy and flavorful skewers are perfect for a summer barbecue. The zucchini and chicken are marinated in a delicious blend of herbs and spices, then grilled to perfection.

Mango Coconut Rice Pudding: This creamy and tropical dessert is a delightful way to end any meal. The combination of sweet mango, coconut milk, and aromatic rice creates a luscious and satisfying pudding.

Appetizers and Desserts to Complement Indonesian Coconut Rice With Chicken and Zucchini

Appetizers:

Crispy Calamari: Lightly breaded and fried to perfection, our crispy calamari is served with a zesty marinara dipping sauce for a delightful start to your meal.

Savory Stuffed Mushrooms: Our savory stuffed mushrooms are filled with a delicious blend of cream cheese, garlic, and herbs, then baked to golden perfection. Each bite is bursting with flavor and sure to impress your guests.

Desserts:

Chocolate Mousse: Create a decadent and rich chocolate mousse by using high-quality dark chocolate and whipping it into a smooth and airy texture. Serve it in elegant glassware and garnish with fresh berries for a sophisticated dessert option.

Lemon Tart: Craft a tangy and refreshing lemon tart with a buttery and flaky crust. The filling should be zesty and vibrant, balanced with just the right amount of sweetness. Top it off with a dollop of whipped cream and a sprinkle of lemon zest for a delightful citrusy treat.

Why trust this Indonesian Coconut Rice with Chicken and Zucchini Recipe:

This recipe offers a delightful fusion of flavors and textures, showcasing the aromatic spices and creamy richness of coconut milk paired with succulent chicken thighs and vibrant zucchini. The aromatic blend of coriander and cumin infuses the dish with an enticing depth of flavor, while the addition of cilantro and lemon juice adds a refreshing and zesty finish. With its carefully balanced ingredients and precise cooking instructions, this recipe promises a satisfying and memorable dining experience.

Want to share your experience making Indonesian Coconut Rice with Chicken and Zucchini or discuss the recipe further? Join the conversation in the Recipe Sharing forum!

FAQ:

Can I use boneless chicken instead of chicken thighs?

Yes, you can use boneless chicken if you prefer. Just adjust the cooking time as boneless chicken cooks faster than chicken thighs.

Can I substitute the zucchini with another vegetable?

Absolutely! You can substitute the zucchini with vegetables like bell peppers, green beans, or carrots. Feel free to use your favorite vegetables or whatever you have on hand.

Can I use jasmine rice instead of long grain rice?

Yes, jasmine rice can be used as a substitute for long grain rice. Just keep in mind that jasmine rice may require slightly less cooking time, so adjust accordingly.

Can I use light coconut milk instead of full-fat coconut milk?

Yes, you can use light coconut milk if you prefer a lighter option. The flavor and texture may be slightly different, but it will still work well in the recipe.

Can I make this recipe ahead of time?

Absolutely! You can make this dish ahead of time and reheat it when ready to serve. Just store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave.