Have you ever found yourself craving a dish that’s both flavorful and easy to prepare? The Malay Chicken Rice Recipe is your answer! This dish combines tender chicken, aromatic rice, and a medley of spices that will transport your taste buds straight to Malaysia ( you should also try this dish, Air Fryer Chicken Breast ).
I first discovered this recipe during a trip to Kuala Lumpur. The bustling markets were filled with the mouthwatering aroma of chicken rice being cooked to perfection. Inspired by that experience, I decided to recreate this dish at home. What I love most about it is how straightforward it is to prepare, yet it delivers such a rich and satisfying flavor.
If you’re looking for a meal that’s quick to prepare and packed with flavor, the Malay Chicken Rice Recipe is perfect for you. Let’s dive into the ingredients and steps to make this delightful dish!
Malay Chicken Rice Recipe
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Inactive Time: 15 minutes (for marinating the chicken)
- Total Time: 1 hour 10 minutes
For 4 Servings
Author: Chris
Total time: 45 minutes
Ingredients:
- 2 cups jasmine rice
- 4 boneless, skinless chicken thighs
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 2 cups chicken broth
- 1 cup coconut milk
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Sliced cucumbers and tomatoes, for serving
Steps:
- Prepare the Rice:
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, combine the rice, chicken broth, and coconut milk. Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Cook the Chicken:
- Season the chicken thighs with salt, pepper, turmeric powder, and ground cumin.
- In a large skillet, heat the vegetable oil over medium heat. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the chopped onion, garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
- Combine and Simmer: Return the chicken thighs to the skillet with the sautéed aromatics. Add a splash of chicken broth if needed. Cover and let simmer for 15 minutes, or until the chicken is cooked through.
- Serve: Fluff the cooked rice with a fork. Plate the rice and top with the chicken thighs. Garnish with fresh cilantro and serve with sliced cucumbers and tomatoes on the side.
Notes:
- For a vegan option, substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
- Adjust the spices according to your taste preference.
Nutrition Facts (per serving):
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
#MalayChickenRiceRecipe #TalesOfAKitchen
Discover more delicious and healthy recipes at Tales Of A Kitchen. See yah!!
C.
Print
Malay Chicken Rice Recipe
- Prep Time: 15 minutes
- Inactive Time: 15 minutes (for marinating the chicken)
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 Servings 1x
- Category: Asian Food
Description
Discover the delicious Malay Chicken Rice Recipe, a flavorful dish featuring tender chicken, fragrant rice, and Malay savory sauces at Tales Of A Kitchen.
Ingredients
- 2 cups jasmine rice
- 4 boneless, skinless chicken thighs
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 2 cups chicken broth
- 1 cup coconut milk
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Sliced cucumbers and tomatoes, for serving
Instructions
- Prepare the Rice:
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, combine the rice, chicken broth, and coconut milk. Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Cook the Chicken:
- Season the chicken thighs with salt, pepper, turmeric powder, and ground cumin.
- In a large skillet, heat the vegetable oil over medium heat. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the chopped onion, garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
- Combine and Simmer: Return the chicken thighs to the skillet with the sautéed aromatics. Add a splash of chicken broth if needed. Cover and let simmer for 15 minutes, or until the chicken is cooked through.
- Serve: Fluff the cooked rice with a fork. Plate the rice and top with the chicken thighs. Garnish with fresh cilantro and serve with sliced cucumbers and tomatoes on the side.
Notes
- For a vegan option, substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
- Adjust the spices according to your taste preference.
Nutrition
- Calories: 520kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
