Indonesian Java Recipe
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 large boneless skinless chicken breasts cooked and shredded
  • 1½ cups rice, cooked
  • 2 cups shredded cheddar cheese
  • 1 bunch green onions, sliced
  • 3-4 stalks celery, sliced
  • 1 15 oz can of pineapple chunks in JUICE
  • 1 small can lightly salted peanuts
  • 1 small bag shredded, unsweetened coconut
  • 1 small can chow mein noodles
  • FOR THE SAUCE
  • 2 cans cream of chicken soup (I normally NEVER use canned cream soups because they are full of junk, but I haven't worked out a substitute for this recipe yet so I just get over it!)
  • ¾ cups pineapple juice (all the juice from a 15 oz can of pineapple chunks)
  • 3 tablespoons + 1 teaspoon curry powder (just plain old yellow curry powder from the spice aisle at the grocery store - I use Kroger brand.) I know this seems like a lot, but trust me. Use it all. It won't be spicy or over-seasoned!
  • 1 cup chicken stock or water (I reserve 1 cup of the water I poached the chicken in)
Instructions
  1. Prepare rice according to package directions.
  2. Cook chicken, or shred previously cooked chicken - a rotisserie chicken would work well here. I always poach chicken breasts by adding them to a pot of water and boiling for about 15 minutes or until they are cooked through. Then I reserve 1 cup of the "chicken water" to use when making the curry sauce.
  3. While rice and chicken are cooking, prepare the remaining ingredients.
  4. Slice green onions and celery.
  5. Open and drain pineapple (saving all the juice for making the curry sauce)
  6. Open the coconut, peanuts, chow mein noodles and cheddar cheese.
  7. To make the sauce, add 2 cans of cream of chicken soup to a shallow saucepan. Add pineapple juice and whisk to combine. Add cup of chicken stock or cooking water and continue to whisk to fully incorporate. Add curry powder a tablespoon at a time, whisking after each addition to fully incorporate.
  8. Heat over medium-low until the dish is ready to serve. Keep a lid on the sauce while it's simmering so that a gross "skin" doesn't form on the surface.
  9. Right before serving, I usually turn the sauce up to medium heat so that it is hot enough to melt the cheese.
  10. Layer all ingredients starting with the rice, then the chicken, the other veggies/fruits/nuts and finish with the curry sauce (as much as you like) and lastly the chow mein noodles.
  11. Enjoy!
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2014/03/indonesian-java-recipe/