Nasi Liwet with Crispy Chicken & Sambal
Fragrant coconut rice cooked in one pot, topped with pan-seared chicken thighs, crispy shallots, and a fiery sambal. Served with quick-pickled cucumber, wilted greens, and a vegetable salad—a complete Indonesian dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 625
- Protein
- 32g
Ingredients
- 1.5 cups jasmine rice
- 1 cup coconut milk
- 4 pieces chicken thighs, boneless and skin-on
- 2 medium shallots, thinly sliced
- 3 tbsp sambal oelek or chili paste
- 1 whole cucumber, sliced
- 2 cups mixed greens (lettuce, spinach, or bok choy)
- 1 whole lime
Instructions
- 1
Rinse rice, then combine with coconut milk and 0.75 cup water in a medium pot.
- 2
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid absorbs.
- 3
While rice cooks, pat chicken dry and season generously with salt and pepper.
- 4
Heat oil in a large skillet over medium-high heat, then sear chicken skin-side down for 6–7 minutes until skin is golden and crispy.
- 5
Flip chicken, cook 3 minutes more until cooked through, then set aside on a plate.
- 6
In the same skillet, crisp the sliced shallots over medium heat for 3–4 minutes, then set aside.
- 7
Divide rice between serving bowls, top with chicken, crispy shallots, cucumber slices, and raw greens.
- 8
Dollop sambal on the side, squeeze lime juice over everything, and serve immediately.
Tools you’ll need
- medium pot with lid
- large skillet or frying pan
- knife and cutting board
- serving spoons
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