Cone-Shaped Rice Platter with Chicken

Ingredients

• 2 cups jasmine rice
• 1.5 pounds chicken thighs
• 1 cup coconut milk
• 1 teaspoon turmeric
• 3 cloves garlic
• 4 medium shallots
• 2 tablespoons sambal oelek
• 1 cup fried crackers

Instructions

1. 1

   Rinse 2 cups jasmine rice until water runs clear. In a pot, combine rice with 1 cup coconut milk, 1.5 cups water, 1 teaspoon turmeric, and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 15-20 minutes.

2. 2

   While rice cooks, pound 3 garlic cloves and 4 shallots into a paste using a mortar and pestle or food processor. Season 1.5 pounds chicken thighs with salt and pepper.

3. 3

   Heat 2 tablespoons oil in a large skillet over medium-high. Add chicken thighs and cook until golden brown and cooked through (internal temp 165°F), about 6-8 minutes per side. Remove and set aside.

4. 4

   In the same skillet, add the garlic-shallot paste and sauté until fragrant, about 2 minutes. Stir in 2 tablespoons sambal oelek and cook for 1 minute. Return chicken to skillet, toss to coat, and cook for another 2 minutes.

5. 5

   Once rice is done, let it cool slightly. Using a small bowl or cone mold, pack the rice tightly to form a cone shape. Invert onto a large platter.

6. 6

   Arrange the chicken pieces around the base of the rice cone. Scatter 1 cup fried crackers on the platter. Serve with extra sambal on the side.

7. 7

   Optional: add fried noodles or crisp flatbread (rempeyek) around the platter for extra crunch.

Tools you’ll need

• large pot with lid
• large skillet
• mortar and pestle or food processor
• cone mold or small bowl
• serving platter

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