Nasi Goreng with Jerk Chicken

Nasi Goreng with Jerk Chicken

Recipe: | Abreo | Rockford, IL

Yield: 6 servings


  • 1 tbsp. dried shrimp paste
  • 1 tbsp. dark brown sugar
  • 2 shallots, roughly chopped
  • 2 cloves garlic, minced
  • 2 Anaheim chiles, stemmed, seeded and roughly chopped
  • 5 c. white rice, cooked
  • 4 oz. kale, chopped
  • 4½ tsp. sweet soy sauce (kecap manis)
  • Salt to taste
  • ¼ c. grapeseed oil
  • 6 eggs
  • 6 pieces Jerk Chicken (recipe follows)
  • Mango, tomato, cucumber, scallion salsa (recipe follows)
  • 3 limes, quartered into wedges


  1. Place shrimp paste on piece of foil; fold foil around to form packet. Heat stove burner to medium-high heat; using tongs, hold packet on burner, and cook, turning once, until toasted and fragrant, about 2 minutes; cool.
  2. Unwrap and transfer to a blender with sugar, shallots, garlic, chiles and 2 tbsp. water, puree until smooth. Set flavoring paste aside.
  3. In a large nonstick or cast iron pan over medium heat, add flavoring paste; cook, stirring until fragrant, about 3 minutes. Increase heat to high, add rice and kale, breaking up clumps. Cook, stirring, until heated through, 6 to 8 minutes. Add soy sauce, and cook, stirring, until evenly combined, about 30 seconds more. Season with salt.
  4. Meanwhile heat oil in nonstick skillet, fry eggs over easy.
  5. To serve, divide rice mixture among serving plates; place an egg on top of each portion. Add one piece of Jerk Chicken to each plate. Serve with side portion of salsa. Garnish with lime wedges.

Jerk Chicken

  • 6 chicken leg quarters (leg + thigh)
  • 2 tbsp. allspice berries
  • 1 tbsp. thyme
  • 4 garlic cloves
  • 2 Scotch bonnet or habanero chiles, stems and seeds removed
  • 6 scallions, chopped
  • 1 tbsp. black pepper
  • 1½ tsp. salt
  • ½ tsp. nutmeg
  • ½ tsp. cinnamon
  • 1 2-inch piece ginger, peeled and sliced
  • 2 tbsp. soy sauce
  • Juice of 2 limes


  1. In blender, place all ingredients except chicken. Blend until makes rough paste.
  2. Place chicken and jerk paste in sealable bag. Squish around to coat evenly. Refrigerate 6 hours or overnight.
  3. Preheat oven to 350° F.
  4. Transfer chicken to baking dish and brush jerk marinade evenly over pieces in baking dish. Bake for 45 minutes to 1 hour or until nicely browned and temperature is 160° F.

Mango Salsa

  • 2 mangoes, peeled and diced
  • 1 tomato, diced
  • 1 cucumber, peeled and diced
  • 2 scallions, chopped
  • Juice of 1 lime,
  • Drizzle of olive oil
  • Salt and pepper, to taste


  1. Mix all ingredients together. Set aside.

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