Spicy Indonesian chicken and eggplant rendang with coconut black rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy Indonesian chicken and eggplant rendang with coconut black rice

Spicy Indonesian chicken and eggplant rendang with coconut black rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Spicy, Protein Plus

2 Servings, 640 Calories/Serving

25–40 Minutes

For this fiery curry, we’ve loaded our rendang simmer sauce with sambal oelek, our favorite Indonesian hot sauce. Black rice cooked in coconut milk cools things off.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup black rice
  • ½ cup coconut milk
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sunbasket Indonesian spice blend (five-spice powder - ground turmeric - coriander)
  • 1 organic Asian eggplant
  • 3 organic scallions
  • 1 organic lime
  • Sunbasket rendang simmer sauce base (coconut milk - onion - honey - sambal oelek - tamarind paste - fresh garlic - fresh ginger - lemongrass - kosher salt - Chinese chiles - sweet paprika)
  • 3 ounces organic baby spinach or other leafy greens
Chef's Tip
Make It Ahead
The rendang (Steps 2 through 4) can be prepared up to 1 day ahead (skip the lime prep and don’t add the spinach). Let cool, then cover and refrigerate overnight. When ready to serve, start cooking the rice (Step 1); when it’s almost done, prep the lime and gently rewarm the rendang, adding 1 to 2 tablespoons water to thin the sauce if needed.

Nutrition per serving

Calories 640, Total Fat 24g (31% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 1800mg (78% DV), Total Carb. 75g (27% DV), Fiber 10g (36% DV), Total Sugars 19g (Incl. 8g Added Sugars, 16% DV), Protein 36g
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

In a small sauce pot, combine the black rice, coconut milk, and ½ cup water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
While the rice cooks, prepare the rest of the meal.

2

Prep and brown the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel. Cut the chicken into 1-inch pieces; season generously with salt and pepper and the Indonesian spice blend.
In a medium [large] sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pot.
While the chicken browns, prepare the remaining ingredients.

3

Prep the remaining ingredients

  • Remove the stem from the eggplant; cut the eggplant in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the light and dark green parts separate.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]

4

Cook the rendang

In the same pot used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the eggplant and light parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the eggplant is lightly browned and starting to soften, 2 to 3 minutes.
Add the chicken and any accumulated juices, rendang simmer sauce base, and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, 2 to 4 minutes.
Working in batches if needed, stir in the spinach and cook until just wilted, about 1 minute. Remove from the heat and season to taste with salt, pepper, and lime juice.

Serve

Transfer the rice to individual bowls and top with the chicken and eggplant rendang. Garnish with the green parts of the scallions and serve with the lime wedges.
Kids Can!
  • Measure the water for the rice.
  • Juice the lime.
  • Measure the water for the rendang.
  • Garnish with the scallions.
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