Nasi Campur Ayam (Mixed Rice Plate with Chicken)
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Ingredients
- 320 g jasmine rice
- 500 g chicken thigh fillets
- 150 g fine green beans, trimmed
- 2 carrots, sliced
- 4 large eggs, hard-boiled and peeled
- 5 dried red chillies
- 4 shallots
- 3 garlic cloves
- 1 tsp tamarind paste
Nutrition (per serving)
- Calories
- 587 kcal
- Protein
- 39.9 g
- Carbohydrate
- 73.2 g
- of which sugars
- 6.5 g
- Fat
- 13 g
- of which saturates
- 3.7 g
- Fibre
- 4.6 g
- Salt
- 0.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to the pack instructions.
- 2
Season the chicken thighs and grill for 6-7 minutes per side until charred and cooked through with no pink remaining, then slice.
- 3
Blanch the green beans and carrots for 4-5 minutes until just tender, then drain.
- 4
Blend the dried red chillies, shallots and garlic to a paste, fry for 6-7 minutes until darkened, then stir in the tamarind paste and 2 tablespoons water and simmer for 2 minutes.
- 5
Pile the rice onto plates with the sliced chicken, blanched vegetables and halved eggs.
- 6
Spoon over the chilli sambal to serve.
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