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Indonesian Chicken Sauté 2

Serves 4 to 6 Entree chicken, Poultry

Indonesian Chicken Sauté 2

Indonesian Chicken Sauté 2 is a cherished staple in home kitchens across the archipelago, reflecting the simplicity and warmth of family meals. This version is crafted with the intuitive touch of Indonesian home cooks, who measure salt and fat by feel rather than precision, creating a dish that's both familiar and comforting. It’s a dish that finds its place on the table during casual weeknight dinners, bringing everyone together after a long day.

Expect a savory balance of tender chicken thighs, softened onions, and the gentle heat of peppers, all rounded out by a generous seasoning of salt and black pepper. The dish is straightforward, leaving room for the natural flavors to shine, making it a perfect centerpiece for a shared meal where conversation flows as easily as the food.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting 700 g of chicken thighs dry with paper towels. Season them generously with fine sea salt and freshly ground black pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken thighs, skin side down, and brown them for about 5-7 minutes on each side until they develop a deep golden color and the skin is crispy. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add one finely chopped onion. Stir and cook over medium heat until the onion becomes translucent and fragrant, about 3-4 minutes. This will help build the base flavor for the dish.
  3. Slice 2 peppers into thin strips and add them to the skillet with the onions. Continue to sauté until the peppers are tender and slightly caramelized, about 5 minutes. This will add a sweet and slightly smoky flavor to the dish.
  4. Return the browned chicken thighs to the skillet, nestling them among the onions and peppers. Allow them to cook together for another 5 minutes, so the flavors meld and the chicken heats through.
  5. If there is excess liquid in the skillet, increase the heat slightly to reduce the sauce. Stir occasionally until the sauce thickens slightly and coats the chicken and vegetables. Taste and adjust the seasoning with more salt and black pepper if needed.
  6. Once the sauce has reached the desired consistency and the chicken is fully cooked, turn off the heat. Garnish with freshly chopped herbs of your choice, such as cilantro or parsley, for a burst of freshness. Serve the Indonesian Chicken Sauté 2 immediately, ideally with steamed rice or crusty bread for a complete meal.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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