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Indonesian Chicken Stew 3

Serves 4 to 6 Entree chicken, Poultry

Indonesian Chicken Stew 3

Indonesian Chicken Stew 3 mirrors the soulful essence of home-cooked meals cherished across Indonesian households. This dish is a staple for shared family dinners, where the salt is pinched by instinct and the richness of the stew is embraced with open hearts. It is a recipe that echoes the intuitive cooking methods passed down through generations, reflecting the warm, communal spirit of Indonesian homes.

The stew offers tender chicken thighs nestled in a savory embrace of olive oil and onion, seasoned simply yet expertly with fine sea salt and black pepper. The result is a comforting, hearty dish that delivers a satisfying blend of flavors—perfect for a family gathering where the love of food and company intertwine effortlessly.

Ingredients

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

Method

  1. Begin by patting the 800 g of chicken thighs dry with paper towels to ensure they brown properly. Season the chicken generously with fine sea salt and black pepper on all sides. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, 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 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 5-7 minutes. The onions should be soft and fragrant, picking up the browned bits from the bottom of the pot to enhance the flavor.
  3. Return the browned chicken thighs to the pot with the onions. Stir everything together to coat the chicken with the aromatic mixture. If there is a lot of liquid, increase the heat slightly to allow the sauce to reduce. Let the chicken simmer gently, covered, for about 20 minutes, stirring occasionally to ensure even cooking and to prevent sticking. The chicken should be tender and the sauce slightly thickened.
  4. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed. The flavors should be balanced, with the savory depth of the chicken and onions coming through. If the sauce is too thin, continue to simmer uncovered until it reaches your desired consistency.
  5. Once the chicken is cooked through and the sauce is rich and flavorful, remove the pot from the heat. Finish the dish by garnishing with fresh herbs of your choice, such as cilantro or parsley, for a burst of freshness. Serve the Indonesian Chicken Stew 3 hot, ideally with steamed rice or crusty bread to soak up the delicious 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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