We cut down the cooking time for this healthy chicken stew by fortifying store-bought broth with chicken and aromatics and then using the flavorful liquid to both simmer the rice and make the gravy. Try subbing 5 fresh curry leaves if you can't find the Indonesian bay leaves.
Ingredients:
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 pound boneless, skinless chicken breasts or thighs
- 8 ounces chicken giblets (hearts, gizzards and/or livers)
- 3 dried Indonesian bay leaves (see Tips)
- 3 fresh kaffir lime leaves (see Tips) or 2 teaspoons chopped jarred
- 1 stalk lemongrass, trimmed and bruised (see Tips)
- 1 cup short-grain brown rice, rinsed
- 1 teaspoon kosher salt, divided
- 5 large shallots, chopped
- ¼ cup canola oil
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- ½ teaspoon ground white pepper
- 1 cup unsweetened coconut cream (see Tips), well stirred
- 6 tablespoons lightly toasted unsalted peanuts
- 6 tablespoons thinly sliced scallions
- 6 teaspoons kecap manis (Indonesian sweet soy sauce; see Tips)
- 6 teaspoons sambal oelek (see Tips)
Instructions:
- Combine broth, water, chicken, chicken hearts and/or gizzards, bay leaves, lime leaves and lemongrass in a large pot. Bring to a simmer over high heat, skimming the surface occasionally. Reduce heat to maintain a simmer and cook for 20 minutes. (If using chicken livers, add them during the last 5 minutes of cooking.)
- Remove from heat and let stand until the chicken breasts (or thighs) are just cooked through and an instant-read thermometer inserted in the thickest part registers 165 degrees F, 5 to 10 minutes more. Transfer all the chicken parts to a clean cutting board and let cool. Shred the meat and slice the hearts, gizzards and/or livers. Set aside. Strain and reserve the cooking liquid, discarding the solids.
- Combine rice and 4 cups of the reserved cooking liquid in a medium saucepan. Bring to a boil over high heat. Reduce heat to a strong simmer and cook, stirring occasionally, until the rice breaks down into porridge with a texture resembling slightly soupy oatmeal, 35 to 40 minutes. Stir in 1/2 teaspoon salt, remove from heat, cover and keep warm.
- Meanwhile, combine shallots, oil, coriander, cumin, turmeric and white pepper in a food processor. Process to form a coarse paste, scraping down the sides once or twice. Transfer the mixture to a large skillet. Cook over medium-low heat, stirring frequently, until very lightly brown and barely sticking to the pan, about 5 minutes. Reduce heat to low and continue cooking, stirring frequently, for 10 minutes more.
- Pour in the remaining chicken-cooking liquid and bring to a simmer over medium heat. Add coconut cream, the reserved chicken and the remaining 1/2 teaspoon salt. Simmer gently for 5 minutes. Remove from heat.
- Divide the rice among 6 bowls. Top with about 1 cup of the chicken mixture, 1 tablespoon each peanuts and scallions and 1 teaspoon each kecap manis and sambal oelek.
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