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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.

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Indonesianmedium60 minServes 4
Indonesian Braised Chicken with Seasonal Vegetables plated and ready to serve

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Servings

4

Originally developed for 4 servings.

Ingredient checklist

Method

0 of 10 steps complete
  1. No timer needed
    Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
  2. No timer needed
    Heat the vegetable oil in the skillet over medium-high heat until shimmering.
  3. 09:00
    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.
  4. 02:00
    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.
  5. 05:00
    Pour in coconut milk, water or chicken stock, and sweet soy sauce. Stir well to combine and bring to a gentle simmer.
  6. No timer needed
    Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce.
  7. No timer needed
    Add the sliced carrots, green beans, and baby corn around the chicken.
  8. 25:00
    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.
  9. 05:00
    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.
  10. No timer needed
    Taste and adjust seasoning with salt and pepper if necessary. Garnish with fresh cilantro or green onions before serving.

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.

Equipment check

  • 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

Tags

Skillet SupperIndonesianBraisingWeeknight MealsPoultrySeasonal Produce

Behind the dish.

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.

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