Indonesian Chicken Sauté

Ingredients

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

Method

1. Start by patting the 700 g of chicken thighs dry with paper towels to remove excess moisture. Season them generously with fine sea salt and black pepper, ensuring each piece is well-coated. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken thighs in a single layer, skin-side down if applicable, and brown them for about 4-5 minutes on each side until they develop a deep golden crust. This step locks in the juices and adds flavor.
2. While the chicken is browning, peel and thinly slice 1 onion. Also, deseed and slice 2 peppers into thin strips. Once the chicken is browned, remove it from the skillet and set aside on a plate. In the same skillet, add the sliced onion and peppers, stirring them into the remaining oil and chicken drippings. Cook over medium heat, stirring occasionally, until the onions are translucent and the peppers are tender but still vibrant, about 5-7 minutes.
3. Return the browned chicken thighs to the skillet, nestling them among the cooked onions and peppers. If there's excess liquid in the pan, increase the heat slightly to allow the sauce to reduce. Stir occasionally, ensuring the chicken is coated with the aromatic mixture. Taste the sauce and adjust the seasoning with more salt and black pepper if needed, ensuring the flavors are balanced and to your liking.
4. Once the sauce has thickened slightly and the chicken is cooked through, with no pink remaining in the center, remove the skillet from the heat. If desired, finish with a sprinkle of fresh herbs such as cilantro or parsley for added freshness and color. Serve the Indonesian Chicken Sauté hot, accompanied by steamed rice or crusty bread to soak up the flavorful sauce.