Indonesian Slow Cooked Chicken Ayam Manado Recipes

INDONESIAN SLOW-COOKED CHICKEN (AYAM MANADO)

Indonesian Slow-Cooked Chicken (Ayam Manado) image

This recipe was provided by a lovely man called Barnadi who ran a groovy little Balinese Restaurant in Richmond, Melbourne called Djakarta. This was our favourite thing on the menu, and we could never resist ordering it. I think the restaurant is still there, but last I heard Barnadi had left Australia and opened a restaurant in Bath, England. * Chicken thigh or breast fillets can be used if preferred, but meat cooked on the bone gives the best flavour. If using breast fillets, cut into pieces before cooking.

Provided by amanda l b

Categories Chicken Breast

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

8 skinless chicken legs
2 large onions
4 large tomatoes, chopped
20 kaffir lime leaves
1/2 teaspoon turmeric
1 small chili (seeds removed or to taste)
3 cm square piece gingerroot
1 teaspoon olive oil
1/4 teaspoon pepper
1/2 teaspoon salt
2 cups chicken stock
1 cup basil leaves
1 tablespoon fried shallot (optional)

Steps:

Puree onions until they have the consistency of a thick paste. A blender gives the best results.
Put oil in a deep pot. Add the onions and saute for about 1 minute.
Add all the other ingredients into the pot, (except the chicken pieces, basil and fried shallots), and simmer for about 30 minutes on medium heat. Stir occasionally to prevent burning on bottom of the pot.
When sauce is cooked and slightly thickened, reduce heat slightly and add chicken. Cook for further 30 minutes or until meat is virtually falling off bones. [If using breast fillets, reduce the cooking time and cook until the chicken is cooked through but still tender].
Remove chicken from bones [a bit messy, but as stated, I find cooking on the bone gives the best flavour!].
Stir through the basil leaves.
Top with fried shallots. Serve with steamed rice.

Nutrition Facts : Calories 868.4, Fat 26.2, SaturatedFat 6.4, Cholesterol 423.2, Sodium 1398, Carbohydrate 38.3, Fiber 7.8, Sugar 19.9, Protein 117

INDONESIAN SPICY CHICKEN BARBEQUE (AYAM BAKAR PEDAS)

Indonesian Spicy Chicken Barbeque (Ayam Bakar Pedas) image

This chicken barbeque is absolutely great and worth the effort. Delicious served with jasmine rice and a simple salad.

Provided by lettuce

Categories World Cuisine Recipes Asian Indonesian

Time 1h32m

Yield 4

Number Of Ingredients 13

Ingredients

4 shallots, halved
1 red bell pepper, chopped
3 fresh red chile peppers, or more to taste
1 stalk lemongrass, white part sliced
5 macadamia nuts
2 cloves garlic
1 teaspoon chopped fresh ginger
1 teaspoon white sugar, or to taste
½ teaspoon ground turmeric
salt to taste
¼ cup vegetable oil
4 chicken legs
½ cup light coconut milk

Steps:

Place shallots, red bell pepper, chile peppers, lemongrass, macadamia nuts, garlic, ginger, sugar, turmeric, and salt in a food processor. Pulse into a smooth spice paste.
Heat oil in a large skillet over medium heat. Add spice paste; cook and stir until fragrant, 2 to 3 minutes. Add chicken legs and coconut milk to the skillet; stir well to make sure chicken is coated with sauce. Reduce heat to medium-low. Simmer, covered, until chicken is cooked through, about 40 minutes.
Remove chicken from skillet and let cool, about 15 minutes. Reserve sauce for serving.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill chicken until skin is dark and caramelized, about 5 minutes per side. Serve with reserved sauce.

Nutrition Facts : Calories 486.9 calories, Carbohydrate 17.4 g, Cholesterol 93.9 mg, Fat 33.2 g, Fiber 1.8 g, Protein 29.9 g, SaturatedFat 8.1 g, Sodium 134 mg, Sugar 5.7 g

INDONESIAN CHICKEN, PEANUT BUTTER SAUCE (SLOW COOKER)

Indonesian Chicken, Peanut Butter Sauce (Slow Cooker) image

Make and share this Indonesian Chicken, Peanut Butter Sauce (Slow Cooker) recipe from Food.com.

Provided by zoe85

Categories Chicken Thigh & Leg

Time 4h25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 skinless chicken thighs (about 1 1/2 lb)
5 carrots, sliced
2 onions, chopped
2 garlic cloves, finely chopped
1 1/4 cups water
3/4 cup smooth peanut butter
1/4 cup soy sauce (preferably Kikkoman, or any real one, not VH)
1/2 teaspoon ground ginger
1/4 teaspoon chili flakes
1 cup frozen peas (I personally don't put the peas in)
1 teaspoon white wine vinegar
some chopped chives (for garnish)
some chopped peanuts (for garnish)

Steps:

Place the chicken, carrots, onions and garlic in the slow cooker. in a small bowl, combine water, peanut butter, soy sauce, ginger and chili flakes. Pour on top of chicken. Cover and cook on low for 4 to 6 hours (or high for 2 hours), or until chicken is cooked and veggies are tender.
Add peas and wine vinegar. Cover and continue cooking on low for 10 more minutes**. Serve with some chives and peanuts on top.
**Personally, I don't continue cooking. I just add the white wine vinegar, mix and serve.

Nutrition Facts : Calories 475.4, Fat 28, SaturatedFat 6, Cholesterol 68.1, Sodium 1394.3, Carbohydrate 28.2, Fiber 7.8, Sugar 12.4, Protein 33.3

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