Rice Cooker Chicken Rendang & Coconut Rendang Rice
Rice Cooker Chicken Rendang & Coconut Rendang Rice
Ingredients
For the Marinated Chicken Thighs
- 100 g rendang paste
- 2 bone-in chicken thighs, skin on
For the Coconut Rendang Rice
- 300 g basmati rice
- 300 g water
- 200 ml coconut cream
- 100 g rendang paste
- 1 tablespoon kerisek, (toasted coconut paste)
- 1 teaspoon salt
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
For Garnish
- as needed fried onions, optional
Instructions
- 1
Place the 2 bone-in, skin-on chicken thighs in a bowl. Add 100g of rendang paste to the chicken. Mix thoroughly until the chicken pieces are well coated.
⏱️ 5 min
- 2
In the pot of a rice cooker, add 300g of basmati rice. Pour in 300g of water. Add 200ml of coconut cream, 100g of rendang paste, 1 tablespoon of kerisek (toasted coconut paste), and 1 teaspoon of salt. Add the 2 stalks of bruised lemongrass and 5 kaffir lime leaves to the pot. Stir all the ingredients together well until fully combined.
⏱️ 5 min
- 3
Carefully place the marinated chicken thighs on top of the prepared rice mixture in the rice cooker pot. Close the lid of the rice cooker. Press the "Start" button to begin the cooking process. Allow the rice cooker to complete its full cooking cycle.
⏱️ 20 min
- 4
Once the rice cooker has finished cooking, open the lid. Remove the cooked chicken thighs from the rice. Use a fork to fluff the cooked coconut rendang rice. Shred the cooked chicken meat, discarding the bones if desired. Add the shredded chicken back into the rice cooker with the fluffed rice. Mix the shredded chicken and rice thoroughly until evenly distributed.
⏱️ 10 min
- 5
Transfer the Chicken Rendang & Coconut Rendang Rice to a serving bowl. Garnish with fried onions, if desired.
⏱️ 5 min
Kitchen Tools
Rice Cooker Chicken Rendang & Coconut Rendang Rice
For the Marinated Chicken Thighs
- 100 g rendang paste
- 2 bone-in chicken thighs, skin on
For the Coconut Rendang Rice
- 300 g basmati rice
- 300 g water
- 200 ml coconut cream
- 100 g rendang paste
- 1 tablespoon kerisek, (toasted coconut paste)
- 1 teaspoon salt
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
For Garnish
- as needed fried onions, optional
Instructions
- 1
Place the 2 bone-in, skin-on chicken thighs in a bowl. Add 100g of rendang paste to the chicken. Mix thoroughly until the chicken pieces are well coated.
⏱️ 5 min - 2
In the pot of a rice cooker, add 300g of basmati rice. Pour in 300g of water. Add 200ml of coconut cream, 100g of rendang paste, 1 tablespoon of kerisek (toasted coconut paste), and 1 teaspoon of salt. Add the 2 stalks of bruised lemongrass and 5 kaffir lime leaves to the pot. Stir all the ingredients together well until fully combined.
⏱️ 5 min - 3
Carefully place the marinated chicken thighs on top of the prepared rice mixture in the rice cooker pot. Close the lid of the rice cooker. Press the "Start" button to begin the cooking process. Allow the rice cooker to complete its full cooking cycle.
⏱️ 20 min - 4
Once the rice cooker has finished cooking, open the lid. Remove the cooked chicken thighs from the rice. Use a fork to fluff the cooked coconut rendang rice. Shred the cooked chicken meat, discarding the bones if desired. Add the shredded chicken back into the rice cooker with the fluffed rice. Mix the shredded chicken and rice thoroughly until evenly distributed.
⏱️ 10 min - 5
Transfer the Chicken Rendang & Coconut Rendang Rice to a serving bowl. Garnish with fried onions, if desired.
⏱️ 5 min