Indonesian-Inspired Poached Chicken With Spiced Pumpkin and Coconut Rice
A vibrant and comforting skillet supper featuring tender poached chicken infused with traditional Indonesian spices, paired with spiced roasted pumpkin and fragrant coconut rice. This dish highlights seasonal autumn produce, embraces an uncommon cooking method in Indonesian cuisine—poaching—and offers a balanced weeknight meal.
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Let’s get cooking.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPreheat the oven to 200°C (400°F).
- No timer neededToss the cubed pumpkin with 1 tbsp vegetable oil, ground cinnamon, ground nutmeg, brown sugar, and a pinch of salt in a mixing bowl until evenly coated. Spread the pumpkin pieces evenly on a baking tray.
- 25:00Roast the pumpkin in the preheated oven for 25 minutes, turning halfway through until tender and caramelized.
- 04:00Meanwhile, heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
- 01:30Add minced garlic, grated ginger, turmeric powder, and ground coriander to the skillet. Cook, stirring, for 1–2 minutes until fragrant.
- No timer neededAdd the bruised lemongrass stalks and 750 ml water to the skillet. Bring to a gentle simmer.
- 20:00Add the chicken thighs to the simmering spiced broth. Cover and poach for 20 minutes until chicken is cooked through (internal temperature should reach 75°C or 165°F).
- 05:00Remove the chicken from the broth and set aside to rest. Continue simmering the broth uncovered over medium heat to reduce slightly for 5 minutes, then discard lemongrass stalks.
- No timer neededWhile the chicken poaches, rinse 300 g jasmine rice under cold water until water runs clear.
- 15:00In a medium saucepan, combine the rinsed rice, 400 ml coconut milk, 400 ml water, pandan leaves, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
- 10:00Remove the saucepan from heat and let rice rest, covered, for 10 minutes. Remove pandan leaves before serving.
- No timer neededSlice the rested chicken thighs. To serve, plate the coconut rice with poached chicken slices and roasted spiced pumpkin. Garnish with chopped fresh cilantro and red chili slices if desired.
Chef tips
- Check the chicken’s internal temperature with a meat thermometer to ensure proper doneness for food safety.
- If you do not have lemongrass, substitute with lemon zest and a splash of lime juice added to the poaching liquid.
- For a spicier version, add sliced fresh chili to the poaching liquid or sprinkle over before serving.
Equipment check
- large skillet or wide saucepan with lid
- baking tray
- mixing bowl
- medium saucepan with lid
- wooden spoon
- knife
- cutting board
Nutrition per serving
- Calories520
- Protein35 g
- Carbs55 g
- Fat15 g
Tags
Behind the dish.
Overview
This Indonesian-inspired skillet supper combines succulent, gently poached chicken infused with warm spices like turmeric and lemongrass alongside tender roasted pumpkin seasoned with aromatic spices. Coconut rice cooked with pandan leaves complements the flavors, creating a comforting and balanced one-pan meal perfect for autumn evenings.
Why you’ll love it
Using poaching to cook the chicken ensures moist, tender meat infused with Indonesian aromatics, offering a lighter alternative to frying or roasting. The spiced pumpkin highlights seasonal produce, and the creamy coconut rice adds a fragrant, mildly sweet contrast. The recipe is approachable for weeknight dinners and offers complex flavors without complicated steps.
Ingredient notes
Chicken: Use bone-in, skinless chicken thighs for tenderness and flavor. Poaching with aromatics extracts subtle flavor while keeping the chicken juicy.
Pumpkin: Choose a sugar pumpkin or kabocha squash for sweetness and firmness that roasts well.
Coconut rice: Jasmine rice cooked with canned coconut milk and pandan leaves for fragrance. If pandan leaves are unavailable, substitute with a small strip of lemon zest.
Serving & storage
Serve the poached chicken sliced alongside the spiced roasted pumpkin and coconut rice. Garnish with fresh cilantro and sliced red chilies if desired. Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.
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