Description
Indonesian chicken in spicy sauce is an easy dinner made with tender chicken thighs simmered in a homemade bumbu with sambal oelek, garlic, and ginger. Serve with steamed rice for a flavorful meal.
Ingredients
Scale
- 1 1/2 lb boneless, skinless chicken thighs
- 4 garlic cloves
- 1 onion
- 1 red chili pepper (such as a jalapeño)
- 2 tablespoons tomato paste
- 2 teaspoons gula jawa (or brown sugar)
- 1 teaspoon ground ginger
- 1 teaspoon trassi (shrimp paste)
- 1 teaspoon sambal oelek (or more), or sriracha
Instructions
- Cut 1 to 1 3/4 lb boneless, skinless chicken thighs into bite-sized pieces. Season with salt and black pepper. Heat a drizzle of vegetable oil in a large skillet and cook the chicken until browned on all sides, about 7 to 10 minutes. Transfer to a paper towel-lined plate to drain.
- Meanwhile, add 1 onion, 1 red chili pepper, 3 to 4 garlic cloves, 1 teaspoon trassi (shrimp paste), 1 teaspoon ground ginger, and 1 teaspoon sambal oelek or sriracha (or more) to a small food processor. Blend into a smooth bumbu (spice paste).
- Cook the bumbu briefly in some of the oil used to cook the chicken. Stir in 2 teaspoons gula jawa (or brown sugar) and 2 tablespoons tomato paste.
- Return the cooked chicken to the skillet and toss until every piece is coated with the bumbu. Add about 1 cup water, or a little more if you’re using more chicken.
- Cover the skillet and let everything simmer gently for at least 30 minutes, stirring occasionally.
- Now it’s time to taste. Not spicy enough? Add another spoonful of sambal or sriracha. Also check whether the sauce has thickened enough. Just be careful not to spoon up too much of the sauce, because it’s spicy!
- Cook Time: 45 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indonesian