Nasi Bogana with Spiced Chicken and Fragrant Coconut Rice

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 3/4 cups (400ml) coconut milk 1 3/4 cups (400ml) coconut milk
• 1 3/4 cups (400ml) water 1 3/4 cups (400ml) water
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sweet soy sauce (kecap manis) 1 tablespoon sweet soy sauce (kecap manis)
• Salt, to taste Salt, to taste
• Fried shallots, for garnish Fried shallots, for garnish
• Cucumber slices, for garnish Cucumber slices, for garnish
• Boiled eggs, for garnish Boiled eggs, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, combine the rinsed rice, coconut milk, water, pandan leaves, and lemongrass. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is cooked.
4. 4.
   While the rice is cooking, prepare the spiced chicken. In a bowl, combine the minced garlic, turmeric powder, coriander powder, cumin powder, chili powder, soy sauce, sweet soy sauce, and salt. Mix well.
5. 5.
   Rub the chicken thighs with the spice mixture, ensuring they are evenly coated. Let the chicken marinate for at least 30 minutes.
6. 6.
   Heat vegetable oil in a skillet over medium heat. Add the marinated chicken thighs, skin side down, and cook for 5-6 minutes until the skin is crispy and golden brown.
7. 7.
   Flip the chicken thighs and continue cooking for another 5-6 minutes, or until the chicken is cooked through.
8. 8.
   Remove the chicken from the skillet and let it rest for a few minutes before slicing.
9. 9.
   Serve the fragrant coconut rice with the sliced spiced chicken on top. Garnish with fried shallots, cucumber slices, and boiled eggs.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture in the rice.
• Pandan leaves — If you can't find pandan leaves, you can substitute with a few drops of pandan essence or omit them altogether.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin to release its flavor.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice to the cooked rice before serving.
• To make the chicken spicier, increase the amount of chili powder or add a pinch of cayenne pepper.
• If you prefer boneless chicken, you can use chicken breast instead of chicken thighs.
• Serve Nasi Bogana with a side of sambal, a spicy Indonesian chili sauce, for an added kick.
• Leftover Nasi Bogana can be stored in the refrigerator for up to 3 days and reheated in a microwave or skillet.

Serving advice

Serve Nasi Bogana hot, with the fragrant coconut rice as the base and the sliced spiced chicken on top. Garnish with fried shallots, cucumber slices, and boiled eggs for added texture and flavor.

Presentation advice

Arrange the fragrant coconut rice neatly on a plate and place the sliced spiced chicken on top. Sprinkle fried shallots over the chicken and garnish with cucumber slices and boiled eggs. Serve with a side of sambal for an authentic Indonesian touch.