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Indonesian Chicken Stew 2

Serves 4 to 6 Entree chicken, Poultry

Indonesian Chicken Stew 2

Indonesian Chicken Stew 2 finds its roots in the everyday kitchens across Indonesia, where it is a staple on family tables. This dish captures the essence of home-cooked comfort, made without ceremony but with a practiced hand that knows the balance of salt and fat. It's a reflection of the generosity and warmth that Indonesian families bring to their meals, shared without pretense and always with open-hearted ease.

Expect a savory depth from the tender chicken thighs, their richness complemented by the sweet, softened onion. The olive oil ties it together, adding a lush texture that carries the flavors. A dish like this calls for simple accompaniments—perhaps steamed rice—allowing the stew to take its rightful place as the centerpiece of the meal.

Ingredients

  • 800 gchicken thighs
  • 1onion
  • 2 tbspolive oil
  • to tastefine sea salt and black pepper

Method

  1. Pat the 800 g chicken thighs dry with paper towels to remove excess moisture, ensuring a better sear. Season the chicken generously with fine sea salt and freshly ground black pepper. Heat 2 tbsp olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the chicken thighs, skin side down, and brown them until the skin is golden and crisp, about 5-7 minutes. Turn the chicken over and brown the other side until it has a similar color. Remove the chicken from the pot and set aside.
  2. Peel and finely chop 1 onion. In the same pot, add the chopped onion to the remaining oil and chicken drippings. Cook over medium heat, stirring occasionally, until the onion becomes translucent and tender, about 5 minutes. This step will help build the base flavor for the stew.
  3. Return the browned chicken thighs to the pot, nestling them among the onions. Add just enough water to cover the chicken halfway, ensuring the chicken remains moist while cooking. Bring the mixture to a gentle simmer over medium heat.
  4. Allow the stew to simmer gently, uncovered, for about 25-30 minutes, or until the chicken is cooked through and tender. The chicken should easily pull apart with a fork, indicating it's ready. If the sauce seems too thin, increase the heat slightly to reduce it to your desired consistency.
  5. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed. Stir well to combine the flavors. Once satisfied with the taste, remove the pot from the heat.
  6. Finish the dish by garnishing with freshly chopped herbs of your choice, such as cilantro or parsley, to add a fresh note. Serve the Indonesian Chicken Stew 2 hot, ideally with steamed rice or crusty bread to soak up the flavorful sauce.
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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