ERIN'S INDONESIAN CHICKEN
This is an all time favorite that has lasted me from grade school through adulthood. I've served it to just about everyone I know and have received nothing but rave reviews!
Provided by ERINPETERSON
Categories World Cuisine Recipes Asian Indonesian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
- Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
- Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
- Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 58.1 g, Cholesterol 59.4 mg, Fat 18.6 g, Fiber 6.4 g, Protein 35.4 g, SaturatedFat 3.8 g, Sodium 322 mg, Sugar 7.8 g
SMOOR (INDONESIAN CHICKEN AND RICE)
My grandmother (see profile) was born in Indonesia and we grew up on recipes that we thought noone else in America ate at their dinner table. Well, now you can eat this dish which I have transliterated as "Smoor." I have no idea what it means, but I eat it! For some reason my grandmother always served it with bread and butter pickles. As kids we poured a little pickle juice on top of the "smoor", but this is probably just a family quirk. We also eat this with "kroepoek" (fried pulverized prawn chips).
Provided by BatiksWindmillsAndT
Categories Whole Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- (NOTE: I have successfully tried this recipe in a crockpot. Simply throw it all in (including raw onions), mix, and cook on high 4 hours. You do not need to add water, but you can add up to 1/2 cup of you want a lot of juice.).
- Fry onions in a little oil on high until light brown. Add chicken pieces. Mix. Add enough water to cover chicken. Add all other ingredients and mix. Simmer about 45 minutes on medium heat.
- In the meantime, rinse 2 cups of jasmine rice and cook in the rice cooker.
- Serve the chicken pieces on a bed of rice. You can add additional sambal if you like it hotter.
INDONESIAN CHICKEN
Don't get on my case if this isn't authentically Indonesian, okay? When I found the recipe, it was called Indonesian Chicken, and, not being Indonesian or knowing anyone from Indonesia, I can neither confirm nor deny that this is, indeed, Indonesian Chicken. It is, however, definitely a recipe for chicken, and a mighty tasty one at that. The peanut sauce is also useful to put on things that you don't want to serve naked, such as noodles, rice, or steamed veggies.
Provided by ThatBobbieGirl
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine soy sauce, sugar, lemon juice, garlic powder and pepper.
- Add chicken and marinate 30 minutes.
- Skewer pieces on wooden skewers if desired, and brush with oil.
- Broil 3 inches from heat for 5 minutes.
- Can also be cooked on preheated grill pan or stir fried, if you prefer.
- Meanwhile, prepare spicy peanut sauce.
- Saute green onion in the oil until limp.
- Remove from heat and add peanut butter.
- Gradually stir in water, then add remaining ingredients.
- Cook over medium heat, stirring constantly, until it comes to a boil.
- Reduce heat and simmer, uncovered, for 5 minutes, until the sauce is thickened enough to coat a spoon.
- Stir occasionally while simmering.
- Serve chicken with the spicy peanut sauce for dipping.
- May also be served over hot cooked rice or noodles.
Nutrition Facts : Calories 588.4, Fat 43.2, SaturatedFat 9.1, Cholesterol 92.8, Sodium 998.7, Carbohydrate 12.7, Fiber 2.3, Sugar 7.8, Protein 40
INDONESIAN CHICKEN AND RICE
Make and share this Indonesian Chicken and Rice recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Chicken
Time 35m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Mix broth, corn syrup and soya sauce.
- Stir fry chicken in hot oil.
- Add onion, red pepper, ginger and crushed red pepper.
- Cook for 30 seconds.
- Stir in curry powder and rice.
- Cook for 2-3 minutes.
- Add liquids.
- Stir in peanuts, scallions and parsley.
- Serve hot!
NASI GORENG AYAM (INDONESIAN CHICKEN FRIED RICE)
Nasi goreng, which translates to "fried rice," is one of Indonesia's best-known dishes, and it's prepared in numerous ways around the world. Like many other fried rice recipes, this version, from the chef Lara Lee's "Coconut & Sambal," blends crunchy vegetables with piquant rice, but the addition of ginger and white pepper offer spice and aroma, while kecap manis, a velvety sauce, adds a slightly sweet balance to the dish. Don't skimp on the fried egg or the fried shallots; both add essential crunch and texture. This is an ideal for a dinner for two.
Provided by Kayla Stewart
Categories dinner, lunch, weeknight, grains and rice, vegetables, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, season the chicken pieces with the salt and white pepper.
- In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
- Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
- Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
- Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
- Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
- Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.
MOROCCAN CHICKEN RICE
Make and share this Moroccan Chicken Rice recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat chicken with the Moroccan spice.
- Fry the onion in butter until soft.
- Tip in the chicken, then cook for a few mins more.
- Stir in the rice and apricots, then pour in the stock cube with 2 3/4 cups boiling water and the chickpeas.
- Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid.
- Toss in the chopped flat leaf parsley and serve.
Nutrition Facts : Calories 669.6, Fat 14.7, SaturatedFat 7.9, Cholesterol 99.1, Sodium 747.2, Carbohydrate 95, Fiber 7.3, Sugar 12.4, Protein 38.1
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