Indonesian Braised Chicken with Seasonal Vegetables
A hearty Indonesian-inspired skillet supper featuring tender chicken braised with seasonal vegetables and traditional spices, offering an approachable and flavorful weeknight meal.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
This Indonesian Braised Chicken with Seasonal Vegetables is a comforting and flavorful dish that combines tender chicken thighs with vibrant, fresh vegetables and fragrant spices. The chicken is first seared to lock in flavor and then slowly braised with a rich, aromatic sauce featuring garlic, ginger, turmeric, and coconut milk. This one-skillet meal is perfect for busy weeknights and highlights seasonal produce for freshness and nutrition.
Why you’ll love it
- Flavorful and aromatic: The blend of traditional Indonesian spices gives this dish a warm, complex taste.
- Nutritious and colorful: Featuring seasonal vegetables that can be adapted based on availability.
- Easy to prepare: One skillet method with straightforward ingredients ideal for quick dinners.
- Moist and tender chicken: Braising ensures juicy meat melting in your mouth.
Ingredient notes
- Chicken thighs: Bone-in, skin-on best for more flavor and tenderness.
- Seasonal vegetables: You might use carrots, green beans, baby corn, or snap peas — select your favorites or local picks.
- Spices: Fresh garlic and ginger, turmeric powder, and optional chili provide authentic Indonesian taste.
- Coconut milk: Adds creaminess and depth, balancing spices.
- Sweet soy sauce (kecap manis): Classic Indonesian ingredient; if unavailable, use a mix of soy sauce and a small amount of brown sugar as a substitute.
Serving & storage
Serve the braised chicken hot with steamed jasmine rice or warm flatbread to soak up the sauce. Garnish with fresh cilantro or green onions if desired. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave to preserve the tender texture. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Advert
Chef tips
- Use bone-in, skin-on chicken thighs for juiciness and flavor.
- Adjust the spice level by omitting or adding more fresh chili.
- If sweet soy sauce is unavailable, mix 2 tablespoons soy sauce with 1 tablespoon brown sugar as a substitute.
- Ensure chicken is cooked to an internal temperature of at least 74°C (165°F) for safety.
- You can swap in your favorite seasonal vegetables such as bell peppers, zucchini, or snap peas.
Ingredients
- 800 g (1.75 lbs)bone-in, skin-on chicken thighs
- 1 tbspvegetable oil
- 4 clovesgarlic, minced
- 2 tbspfresh ginger, grated
- 1 tspturmeric powder
- 1 tspground coriander
- 1 smallred chili, thinly sliced (optional)
- 200 ml (3/4 cup)coconut milk
- 100 ml (1/3 cup)water or chicken stock
- 3 tbspsweet soy sauce (kecap manis)
- 2 mediumcarrots, peeled and sliced
- 150 g (5 oz)green beans, trimmed and halved
- 100 g (3.5 oz)baby corn, halved
- Saltto taste
- Freshly ground black pepperto taste
- Fresh cilantro or green onionsfor garnish
Advert
Equipment
- large heavy skillet with lid or Dutch oven
- knife
- cutting board
- measuring spoons
- measuring jug
- wooden spoon or spatula
Nutrition per serving
- Calories460
- Protein38 g
- Carbs15 g
- Fat27 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.Step 2
Heat the vegetable oil in the skillet over medium-high heat until shimmering.Step 3
Add the chicken thighs skin-side down and sear until golden brown, about 5 minutes. Flip and brown the other side for another 4 minutes. Remove chicken and set aside.Step 4
Reduce heat to medium. Add minced garlic, grated ginger, turmeric powder, ground coriander, and sliced chili (if using) to the skillet. Sauté for 2 minutes, stirring frequently, until fragrant.Step 5
Pour in coconut milk, water or chicken stock, and sweet soy sauce. Stir well to combine and bring to a gentle simmer.Step 6
Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce.Step 7
Add the sliced carrots, green beans, and baby corn around the chicken.Step 8
Cover the skillet with the lid and reduce heat to low. Let everything braise gently for 25 minutes, until the chicken is cooked through and vegetables are tender.Step 9
Remove the lid and increase heat to medium-high. Simmer uncovered for 3-5 minutes to reduce the sauce slightly, spooning it over the chicken for extra glaze.Step 10
Taste and adjust seasoning with salt and pepper if necessary. Garnish with fresh cilantro or green onions before serving.
Advert
Tags
Advert
Related recipes
Indonesian Chicken Stew with Seasonal Vegetables
A comforting Indonesian-inspired chicken stew, gently simmered with seasonal vegetables and traditional spices, showcasing tender poultry and vibrant flavors perfect for a weeknight meal.
Indonesian Steamed Fish with Tamarind and Seasonal Vegetables
A delicate and aromatic steamed fish dish inspired by traditional Indonesian flavors, featuring tamarind-infused broth and a vibrant medley of seasonal vegetables. Slow-steamed to preserve the natural flavors and nutrients, this recipe offers a healthy, flavorful weeknight meal that highlights the freshness of the season and authentic Indonesian culinary techniques.
Indonesian Bakso Skillet Supper with Seasonal Greens
A comforting Indonesian-inspired skillet supper featuring bakso-style pork meatballs cooked in a pressure cooker with vibrant seasonal greens. This dish highlights traditional flavors with a focus on approachable cooking techniques, perfect for a weeknight meal.