Nasi Uduk with Sheet Pan Chicken
Nasi Uduk with Sheet Pan Chicken
Embark on a culinary journey to Indonesia with this simplified Nasi Uduk, a beloved fragrant rice dish that's a staple for celebrations and everyday meals alike. Traditionally slow-cooked to perfection, Nasi Uduk, meaning 'braised rice,' gets its signature aroma and creamy texture from coconut milk, infused with the heady perfume of pandan leaves and a whisper of savory spices. This modern rendition makes it accessible for weeknights, featuring succulent chicken thighs and vibrant vegetables roasted together on a single sheet pan, absorbing the rich Indonesian flavors. Imagine tender, aromatic rice paired with perfectly seasoned, caramelized chicken and colorful veggies – a symphony of tastes and textures that evokes the warmth and hospitality of Indonesian cuisine. It’s a dish steeped in history, often shared among family and friends, symbolizing community and delight. Discover the joy of authentic Indonesian cooking with this easy-to-follow recipe, perfect for both novice cooks and experienced food enthusiasts looking for delicious Indonesian food inspiration.
- Preparation time
- 20 min
- Cooking time
- 40 min
- Total time
- 1 hr
- Servings
- 4
Instructions
Cook the Nasi Uduk
- 1In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, knotted pandan leaves, bruised lemongrass stalk, minced garlic, and salt. Stir to combine.
- 2Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and rice is tender. Remove pandan leaves and lemongrass.
- 3Let the rice stand, covered, for 5-10 minutes. Fluff with a fork before serving.
Prepare and Roast Chicken and Vegetables
- 1Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2In a medium bowl, whisk together soy sauce, honey, grated ginger, garlic powder, turmeric powder, and red chili flakes (if using). Add the chicken pieces and toss to coat evenly. Let marinate for at least 10 minutes.
- 3Add the broccoli florets, sliced bell pepper, and red onion wedges to the same bowl (no need to wash). Drizzle with vegetable oil and toss to coat.
- 4Arrange the marinated chicken and coated vegetables in a single layer on the prepared baking sheet.
- 5Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and slightly caramelized. For extra caramelization, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
Assemble and Serve
- 1Serve the fluffy Nasi Uduk hot.
- 2Top the rice with the roasted sheet pan chicken and vegetables.
- 3Garnish with fried shallots, cucumber slices, and sliced hard-boiled eggs, if desired.
Nutrition Information
- Calories
- 750 kcal
- Protein
- 35 g
- Fat
- 30 g
- Carbs
- 80 g
| Nutrient | Per serving |
|---|---|
| Calories | 750 kcal |
| Protein | 35 g |
| Fat | 30 g |
| Carbs | 80 g |
Tips
- Ensure pandan leaves are fresh and fragrant for the best aromatic rice. Tie them in a knot to release more flavor.
- Don't overcrowd the sheet pan; this ensures the chicken and vegetables roast rather than steam, achieving better caramelization.
- Nasi Uduk is often served with various sambals or condiments for an extra kick of flavor and spice.
