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Ayam smoor (Indonesian braised chicken)

Name: Ayam smoor (Indonesian braised chicken)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Indonesian
Ingredients: 1 3/4 lb boneless, skinless chicken thighs; 3 shallots; 3 cloves garlic; 2 Indonesian bay leaves, optional; 1 red chili pepper (such as a jalapeño); 1 stalk lemongrass; 1 tomato; 6 tablespoons kecap manis (see above for a subsitute); 1 tablespoon palm sugar (gula jawa), or brown sugar; 2 teaspoon ground ginger; 1 teaspoon ground nutmeg; Vegetable oil

A favorite

Ayam smoor may be one of the most well-known dishes from Indonesia and for many a familiar and comforting meal.

This is a simple dish you can easily make with just a few ingredients. Still, we keep noticing how much better it tastes when you make your own spice paste (Indonesian bumbu). It only takes a little extra time, but the flavor improves right away. The smell that fills your kitchen as everything gently simmers instantly brings me back to my grandparents’ home.

The origin of ayam smoor

The name comes from the Indonesian word for braising. In many families, this dish has been passed down for generations, including mine. Every region and every family has its own way of preparing it. Sometimes a bit sweeter, sometimes fresher with tamarind paste.

In the Netherlands, where I grew up, ayam smoor became one of the best-known Indonesian classics. We know it as a dish that almost always works well, whether as part of a ‘rice table’ or a simple weeknight dinner.

Making your own spice paste

At its core, we use shallots, garlic, red chili, tomato, nutmeg, ginger, and gula jawa (or brown sugar). Blending everything creates a fragrant paste that forms the base of the dish. The advantage of making it yourself is that you can easily adjust it to your taste. Prefer a bit more heat or a milder sauce, it’s easy to tweak.

Kecap manis

An important ingredient in ayam smoor is kecap manis. This is a sweet Indonesian soy sauce with a distinctive flavor that’s widely used in Indonesian cooking. If you don’t have it on hand, you can easily make a substitute at home.

In this recipe, we use 6 tablespoons kecap manis. You can replace it with a mix of 3 tablespoons soy sauce, 2 tablespoons molasses, and 2 tablespoons brown sugar. You can make this ahead of time if you want the sauce to thicken slightly, but that’s not required.

Braising the chicken

Let the chicken cook gently. At least 1 1/2 hours with a lid on, so the flavors have time to soak into the meat. Then remove the lid and let the sauce reduce slightly. During this final step, the sauce thickens a bit, which adds even more flavor. The aroma at this stage always reminds me of family dinners.

What to serve with it

White rice is a staple with ayam smoor. Its neutral flavor pairs perfectly with the rich sauce. Vegetables add some freshness. Think of sambal goreng green beans or something lighter like ketoprak (Indonesian salad). A bit of Indonesian pickles also works really well. Atjar is great alongside this dish.