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Timorese Chicken and Rice Pilaf

Name: Timorese Chicken and Rice Pilaf
Prep time: PT25 minutes
Cook time: PT45 minutes
Total time: PT1 hour 10 minutes
Yield: 6
Cuisine: Timor-Leste
Ingredients: 1 kg Chicken thighs, bone-in, skin-on; 2 cups Jasmine rice; 400 ml Coconut milk; 2 cups Water or chicken broth; 2 medium Onions, thinly sliced; 5 Garlic cloves, minced; 1 tbsp Ginger, grated; 1 tsp Turmeric powder; 2 stalks Lemongrass, bruised; 3 Kaffir lime leaves; 2 Bay leaves; 2 tbsp Vegetable oil; to taste Salt; to taste Black pepper; 2 tbsp Fresh cilantro, chopped (for garnish)

Nasu Lata

Nasu Lata is a fragrant and flavorful one-pot chicken and rice dish, a staple in Timorese households. It combines tender chicken pieces with aromatic rice, infused with local spices and herbs, creating a comforting and satisfying meal. This dish highlights the importance of rice as a staple in Timor-Leste, often prepared for family gatherings and everyday meals.

Förberedelsetid25 minutes

Tillagningstid45 minutes

Total tid1 hour 10 minutes

Portioner6

SvårighetsgradMedium

2 ändringar· 20d ago

Skapa din version

👨‍🍳 Instruktioner

1
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
💡 Proffstips: Rinsing the rice removes excess starch, preventing it from becoming gummy.
2
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove chicken from the pot and set aside.
💡 Proffstips: Searing the chicken adds depth of flavor and color to the dish.
3
Add the sliced onions to the same pot and sauté until softened and lightly browned, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
💡 Proffstips: Don't overcrowd the pot when sautéing onions to ensure they brown properly.
4
Stir in the turmeric powder, bruised lemongrass stalks, kaffir lime leaves, and bay leaves. Cook for 30 seconds until fragrant.
💡 Proffstips: To bruise lemongrass, hit it with the back of a knife or a rolling pin to release its aromatic oils.
5
Return the seared chicken to the pot. Add the rinsed rice, coconut milk, and water (or chicken broth). Season with salt and black pepper.
💡 Proffstips: Ensure the liquid level is about an inch above the rice and chicken.
6
Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
💡 Proffstips: Avoid lifting the lid while the rice is cooking to maintain steam.
7
Once cooked, let the pilaf rest, covered, for 10 minutes off the heat. Remove the lemongrass stalks, kaffir lime leaves, and bay leaves before serving.
💡 Proffstips: Resting allows the rice to finish steaming and become fluffy.
8
Fluff the rice with a fork, then serve hot, garnished with fresh cilantro.
💡 Proffstips: This dish pairs well with a simple side salad or pickled vegetables.

Följ din matlagninghistorik

💡 Proffstips

✓For extra flavor, you can add a pinch of ground coriander or cumin along with the turmeric.
✓If you don't have bone-in chicken, boneless thighs can be used, but adjust cooking time accordingly.
✓Ensure your pot has a tight-fitting lid to trap steam effectively.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Add some sliced chili peppers for a touch of heat.
Incorporate other vegetables like diced carrots or peas during the last 10 minutes of cooking.
For a richer flavor, use all coconut milk and no water/broth.