Easy Indonesian Chicken Recipes

ERIN'S INDONESIAN CHICKEN

Steps:

• Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
• Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
• Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
• Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

INDONESIAN GINGER CHICKEN

Steps:

• Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
• Preheat the oven to 350 degrees F.
• Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

EASY INDONESIAN CHICKEN

Steps:

• In a fairly large pot, mix the water, sugar, balsamic vinegar, ketjap manis, garlic and chilli pepper sauce.
• Please note that because I use metric measurements I use a little more than 1/3 cup ketjap manis. It's hard to work out precisely. Ketjap manis are normally easily found in good shops, on the shelves with Oriental sauces.
• Ketjap manis is thick and sticky, so if you want to measure it in a cup, best is to spray the cup with non-stick spray. I pour from the bottle and guess the amount by now --.
• Cut each thigh into two pieces, or slice breasts into three or four pieces across the grain.
• We far prefer chicken thighs, which are more juicy and tasty than breast meat. Or use deboned breasts WITH the skin.
• Add to the sauce mixture, and bring to a boil. Simmer open, for about 25 minutes. If any scum rises to the surface, skim it off.
• Increase heat and cook sauce until it reduces and thickens, but don't let it cook down to a glaze: you want some sauce for the rice.
• (It used to be "1 cup water", but reading through the reviews, this was too much for some cooks, although it really is what I use).
• This reduction will only take 5 - 10 minutes or so: judge for yourself.
• Put the chicken and sauce in a heated dish, scatter over the spring onions and parsley, and decorate around the edges with the lime/lemon curls or strips.
• Serve with jasmine or white rice, but couscous is also nice. As for vegetables, a platter of steamed baby veggies such as corn, patty pan squash and carrots look attractive.

INDONESIAN-STYLE BREAST OF CHICKEN

Steps:

• Place the chicken in a mixing bowl. Add salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic. Blend well so that the pieces are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
• Heat the oil in a skillet large enough to hold the pieces in one layer without crowding. Over medium heat, add the pieces of chicken and cook until browned on one side. Turn the pieces and reduce the heat to medium high. Cook until done. Total cooking time is about 10 minutes. After the pieces are cooked, transfer them to paper towels and keep them in a warm place. Serve hot.

INDONESIAN PEANUT CHICKEN

Steps:

• Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.

EASY INDONESIAN CHICKEN

Steps:

• Place the chicken in a mixing bowl.
• Add salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic.
• Blend well so that the pieces are well coated.
• Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
• Heat the oil in a skillet large enough to hold the pieces in one layer without crowding over medium heat.
• Add the pieces of chicken and cook until browned on one side.
• Turn the pieces and reduce the heat to medium high.
• Cook until done.
• Serve with rice.