Chicken Rendang with Coconut Rice

Instructions

1. 1In a bowl, combine the about 680 g Chicken Thighs with the 4 tbsp Rendang Paste. Mix well to coat each piece of chicken. Let it marinate for 30 minutes.
2. 2Prepare the aromatics: bruise the 2 stalks Lemongrass by hitting them with the back of a knife, and peel and thinly slice the 5.08 cm Galangal. Tear the 2 leaves Turmeric Leaf into smaller pieces.
3. 3In a large, heavy-bottomed pot, add the marinated chicken, 1 can of Coconut Milk, the bruised Lemongrass, sliced Galangal, torn Turmeric Leaf, and the 4 leaves Kaffir Lime Leaves. Stir to combine.
4. 4Place the pot over medium-high heat and bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 60 minutes, stirring occasionally. The chicken should be tender and the sauce should have thickened considerably.
5. 5While the rendang is cooking, prepare the coconut rice. Measure the 2 cups Basmati Rice into a fine-mesh sieve and rinse under cold running water until the water runs clear.
6. 6In a medium saucepan with a tight-fitting lid, combine the rinsed 2 cups Basmati Rice, 2 cups Water, the remaining 1 can Coconut Milk, and 1 tsp Salt. Stir to mix.
7. 7Place the saucepan over medium-high heat and bring the rice mixture to a rolling boil. Immediately reduce the heat to the lowest setting, cover the saucepan tightly with the lid, and let it simmer for 15 minutes, or until all the liquid is absorbed and the rice is tender.
8. 8Once the rice is cooked, remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the steam to finish cooking the rice evenly.
9. 9Serve the chicken rendang spooned over the fluffy coconut rice.

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