Indonesian cuisine is truly a melting pot of influences—characterized by Indian, Chinese, and European flavors. Here, Indonesian soy sauce is used to marinate chicken (even 10 minutes makes a difference!), and peanuts are toasted with coconut to bring new life to already lovely jasmine rice. Watch the coconut-peanut mixture closely as it cooks, it will toast quickly. Cook, relax, and enjoy!

What you’ll need:
14 oz boneless, skinless chicken breasts
3 Tbsp Indonesian thick soy sauce
1 small yellow onion
1 large clove garlic
¾ cup jasmine rice
2 tsp Indonesian curry powder
¼ cup distilled white vinegar
1 English cucumber
1 cup large flake unsweetened coconut
⅓ cup cocktail peanuts
4 skewers
freshly ground pepper
coarse salt
neutral oil such as vegetable, safflower, or canola

Equipment:
medium saucepan
small skillet
grill, grill pan, or rimmed baking sheet

Recipe steps:

1. Marinate chicken
   Preheat grill or grill pan to medium-high, or preheat broiler with rack 6-inches from heat source. Cut chicken into 1–1½-inch cubes. Add chicken, 2 tablespoons soy sauce, a few grinds of pepper, 1 teaspoon salt, and 1 tablespoon oil to a bowl and mix to combine. Set aside to marinate for 10 minutes.

2. Cook rice
   Peel and chop onion and garlic. Heat 1 tablespoon oil in a medium saucepan over medium. Add onion and garlic and sauté until soft, about 2 minutes. Add rice and 1½ teaspoons curry powder and cook, stirring, 1 minute. Add 1¼ cups water and ½ teaspoon salt and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, about 15 minutes.

3. Marinate cucumbers
   Meanwhile, add vinegar and remaining tablespoon soy sauce to a medium bowl and whisk to combine. Thinly slice cucumber and add to bowl; toss to combine.

4. Toast peanuts and coconut
   Finely chop coconut and peanuts together. Place in a small skillet over medium heat along with remaining curry powder. Cook, stirring constantly, until toasted, 2–3 minutes; transfer coconut-peanut mixture to a bowl.

5. Cook chicken
   Thread marinated chicken onto skewers. Place on grill or grill pan and turn until evenly cooked, 8–10 minutes total. Alternately, place skewers on a lightly oiled rimmed baking sheet and broil until cooked through (without turning), 8–10 minutes.

6. Finish
   Fluff rice with a fork and stir in half of the coconut-peanut mixture. Serve rice with chicken skewers and pickled cucumbers. Sprinkle rice and cucumbers with remaining coconut-peanut mixture. Enjoy!

See what else is cooking this week!