Chicken and Pandan Leaf Infused Rice
A fragrant and flavorful dish from Southeast Asia, blending the richness of chicken with the unique aroma of pandan leaves and the simplicity of infused rice.
4.2 / 5 (635)
Ingredients
For the chicken
- boneless chicken thighs
500 grams
- pandan extract
a few drops
- coconut milk
200 ml
- fish sauce
2 tablespoons
- lime juice
1 tablespoon
For the infused rice
- jasmine rice
250 grams
- pandan leaves
4-5 leaves
- coconut oil
1 tablespoon
- salt
to taste
Instructions
- 1
Begin by preparing the chicken marinade with pandan extract, coconut milk, fish sauce, and lime juice.
In a bowl, mix together the pandan extract, coconut milk, fish sauce, and lime juice to create the marinade. Add the boneless chicken thighs and ensure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- 2
Next, cook the jasmine rice according to package instructions but with the addition of pandan leaves for infusion.
Rinse the jasmine rice thoroughly and cook it according to the package instructions. However, add the pandan leaves to the water for infusion. The pandan leaves will give the rice a distinct flavor and aroma. Once cooked, fluff the rice with a fork to separate the grains and set aside.
- 3
Prepare the chicken for cooking by removing it from the marinade, letting any excess liquid drip off.
Remove the chicken from the marinade, allowing any excess to drip off. This step is crucial to prevent the marinade from interfering with the cooking process. You can slightly pat the chicken dry with a paper towel if necessary.
- 4
Cook the chicken in a pan with some coconut oil until it is fully cooked and slightly browned.
Heat a tablespoon of coconut oil in a large skillet over medium heat. Once the oil is hot, add the marinated chicken thighs. Cook the chicken until it is fully cooked through and slightly browned on both sides. This should take about 20-25 minutes, depending on the thickness of the chicken. Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing.
- 5
Finally, serve the sliced chicken on top of the pandan leaf infused rice.
To serve, place a portion of the infused jasmine rice on a plate, followed by sliced pieces of the cooked chicken on top. You can garnish with additional pandan leaves or a sprinkle of toasted coconut flakes for extra flavor and texture.
Ratings & Reviews
User Ratings
5
316
4
166
3
117
2
14
1
22
Reviews
KatyaPetrovaThis chicken and pandan leaf infused rice recipe is a winner. I like that it's not too complicated, but still offers a unique flavor profile. The combination of pandan extract, coconut milk, and fish sauce in the marinade is interesting and works well with the chicken. The infused rice is also a great touch - it adds a subtle, fragrant flavor to the dish. My only suggestion would be to consider alternative ingredients for those who may not have access to pandan leaves or extract. Overall, I would definitely make this again and experiment with other variations.
YaraYara92I appreciate the effort to create a dish with unique flavors. The combination of chicken, pandan leaves, and infused rice sounds interesting. However, I must admit that I prefer traditional Middle Eastern cuisine, such as shawarma and falafel. The use of pandan leaves and coconut milk in this recipe is not typical in my favorite dishes. Nevertheless, I can appreciate the fragrance and taste of this Southeast Asian-inspired dish. As I do not consume non-halal food, I assume that the boneless chicken thighs used in this recipe are from a halal source. If so, I would consider trying this recipe again, perhaps with some adjustments to suit my taste preferences. One thing I would like to note is that I generally avoid spicy food, and this recipe seems to be mild, which is suitable for my taste buds.
AxelVDBA decent Southeast Asian dish, but I must say, I'm a cheese and chocolate man at heart. This pandan-infused rice with chicken, however, was quite intriguing. As a flexitarian, I appreciate the use of coconut milk and fish sauce to give it that umami flavor. The pandan leaves add a unique twist, although I'm not sure if I'd go out of my way to find them. Preparation was straightforward, but I did find the 30-minute marinade a bit short - maybe that's just my Dutch patience wearing thin. Overall, a solid 4 stars, but I'd give it 5 if they added some melted Gouda on top.
Calebro21This Chicken and Pandan Leaf Infused Rice dish is a **real treat**! As a meat-lover, I was stoked to see the generous serving of chicken. The flavors are on point, with the pandan leaves giving it a unique twist. I'm not a fan of sweet foods, so I was happy to see no added sugars. The prep time is a bit of a **hassle**, but trust me, it's worth it. I'd say it's a solid 4 out of 5 stars. I'd love to try it with some Brazilian-inspired spices to give it a **feijoada vibe**
NayeliGR06¡Este plato es un desastre para mí! 🤯 I'm a veggie lover and this recipe is all about chicken 🍗😒. No way I'm trading my tacos for infused rice and chicken, ¡ni hablar! 😂 I mean, I love trying new foods, but this one's just not my vibe. And, honestly, the sodium content? Too high for my taste 🤢. I'm all about keeping it low and delicious, ¡sabor sin exceso de sal, por favor! 🌮️. I gotta give it a 1-star review, just because it's not my cup of tea ☕️. Maybe someone else will love it, but not this veggie 🤗.
RadaP1975I tried this Chicken and Pandan Leaf Infused Rice recipe and it was a nice change from my usual Eastern European dishes. The smell of pandan leaves was amazing and made me think of my grandmother's kitchen, where I used to help her make traditional meals. The chicken was tender and juicy, and the infused rice was really tasty. I liked that it wasn't too spicy, just a nice comfort food. I served it to my family and they enjoyed it too. I would make it again, maybe with some adjustments to make it feel more like home. Maybe some sour cream on top?
AxelV92### A Fragrant and Flavorful Masterpiece: Chicken and Pandan Leaf Infused Rice ### As a connoisseur of European cuisine, particularly German and Belgian dishes, I was intrigued by the Chicken and Pandan Leaf Infused Rice recipe. Although it deviates from my usual comfort zone, I was eager to try it out and explore new flavors. The combination of pandan extract, coconut milk, fish sauce, and lime juice in the marinade was a bold move, but it paid off beautifully. The chicken turned out to be tender and juicy, with a rich and complex flavor profile that I thoroughly enjoyed. The infused jasmine rice, with its distinct aroma and flavor from the pandan leaves, was a perfect accompaniment to the chicken. What I appreciated most about this dish was its ability to balance bold flavors without overpowering each other. It's a testament to the recipe's well-thought-out design and execution. While I might not pair this dish with a craft beer (perhaps a Belgian white ale could work, though?), I can appreciate its uniqueness and the culinary skills required to bring it together. In conclusion, I highly recommend this recipe to anyone looking to venture out of their culinary comfort zone and try something new. With its medium difficulty level and reasonable preparation time, it's an excellent choice for adventurous home cooks. **Pro Tip:** If you're feeling ambitious, try experimenting with different beer pairings or substituting the fish sauce with a European-inspired alternative to give the dish a unique twist.
KrisWAs I partook in the Chicken and Pandan Leaf Infused Rice, I was struck by the dichotomy between its aromatic allure and my own gastronomical inclinations. While the dish itself presented a harmonious union of Southeast Asian flavors, I couldn't help but feel a certain disconnect from my native Polish culinary traditions. The pandan-infused rice, though an intriguing innovation, leaned heavily on salt and coconut milk, which I have been trying to moderate in my diet. Nonetheless, the preparation method, replete with meticulous attention to marinade and infusion, resonated with my analytical nature. Ultimately, while this dish may not align perfectly with my heart-healthy aspirations, I appreciate its cultural significance and the nuanced interplay of flavors it embodies.
LuckyLuna22OMG, this pandan leaf infused rice recipe is SO GOOD!!! I'm always down to try new foods and this one is CRAZY delicious! The combo of chicken, pandan, and coconut milk is like a party in my mouth. I love that it's not too hard to make, but still feels like a special dish. The only thing I changed was using gluten-free soy sauce (had to avoid regular soy sauce because of allergy). Would def make again and experiment with other ingredients! Big fan of spicy food too, might add some chili flakes next time
KW_PoloniaI really like this chicken and pandan leaf infused rice recipe! The combination of flavors is very interesting. I appreciate that it uses coconut milk and not too much oil, which helps me keep my cholesterol in check. The pandan leaves give the rice a nice aroma, reminiscent of traditional Polish dishes like bigos, but with a Southeast Asian twist. I might consider adding some Polish sausage or bacon to give it a heartier flavor. One thing I don't like is that it doesn't have a lot of substance, but that's okay. Overall, I would definitely make this again and recommend it to friends who enjoy trying new foods.
YaraTheExplorerI was delighted to try this Chicken and Pandan Leaf Infused Rice recipe, and I must say it was quite an adventure for my taste buds! The combination of pandan leaves and chicken was new to me, and I was eager to experience the unique flavors of Southeast Asia. The dish was fragrant and flavorful, and I appreciated the simplicity of the infused rice. Although it didn't feature falafel, which I adore, I enjoyed the exploration of new culinary delights. The use of coconut milk and fish sauce added a richness to the dish that I found quite pleasing. I do wish there were more halal-friendly options available, but I was able to adapt the recipe to suit my dietary needs. Overall, I would highly recommend this recipe to anyone looking to try something new and exciting, and I look forward to experimenting with more Southeast Asian-inspired dishes in the future. Thank you for sharing this recipe with me!
EliTheTechGuyI like dis recipe. The pandan leaf infused rice and chicken is very tasty. I can see why people like Southeast Asian food. The combination of coconut milk, pandan extract and fish sauce gives it a rich flavour. I think I can try making jollof rice with pandan leaves to give it a new twist. The only thing I don't like is that it doesn't have enough spice. I like a little bit of spice, but not too much because my mouth gets sore. Maybe next time I can add some pepper flakes. Overall, I think this recipe is good and I will make it again.