Slow-Braised Indonesian Ayam Betutu With Seasonal Vegetables
A comforting slow-braised Indonesian chicken dish featuring tender chicken infused with traditional spices, paired with a medley of seasonal vegetables. This recipe highlights the slow braising technique to develop deep flavors while celebrating authentic Balinese cuisine.
Advert
Let’s get cooking.
Cook mode
Scale servings, tick off ingredients, and run step timers without losing your place.
Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPrepare the spice paste by blending shallots, garlic, red chilies, turmeric, galangal, ground coriander, and toasted shrimp paste until smooth. Add a little water if needed to facilitate blending.
- 01:00Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the bruised lemongrass and kaffir lime leaves, frying briefly until fragrant, about 60 seconds.
- 05:00Add the spice paste to the pot and sauté for 5 minutes, stirring frequently, until fragrant and cooked through.
- 05:00Add the chicken pieces to the pot, stirring well to coat them with the spice paste. Cook for 5 minutes, turning occasionally, to brown slightly.
- 10:00Pour in the coconut milk, chicken stock (or water), tamarind paste, and palm sugar. Stir to combine, then bring to a gentle simmer.
- 120:00Cover the pot with a lid and reduce the heat to very low. Let the chicken slow-braise gently for about 2 hours until the meat is tender and easily pulls from the bone. Stir occasionally and check liquid levels, adding a splash of water if needed to prevent drying out.
- 15:00Add the trimmed green beans, sliced carrots, and chopped cabbage to the pot. Stir gently, then cover and continue to braise for another 15 minutes or until the vegetables are tender but still vibrant.
- No timer neededSeason with salt to taste. Remove the lemongrass stalk and lime leaves before serving.
Chef tips
- Use bone-in, skin-on chicken for maximum flavor and succulence.
- If you prefer less heat, reduce the amount of red chilies or remove seeds completely.
- Make the spice paste a day ahead to allow flavors to deepen, storing it refrigerated in an airtight container.
- This dish pairs wonderfully with steamed jasmine rice and a simple cucumber sambal on the side.
- Ensure the braising liquid is just simmering gently to avoid toughening the chicken.
Equipment check
- blender or mortar and pestle
- large heavy-bottomed pot or Dutch oven with lid
- stove or slow cooker
- knife
- cutting board
- wooden spoon
Nutrition per serving
- Calories580
- Protein45 g
- Carbs18 g
- Fat35 g
Tags
Behind the dish.
Overview
Ayam Betutu is a traditional Balinese dish where chicken is slow-braised in a rich blend of spices until it achieves melting tenderness and deep, complex flavors. This recipe pairs the aromatic spiced chicken with a selection of fresh seasonal vegetables to complement the warming dish. Slow braising allows the chicken to absorb the distinctive Balinese spice mixture while becoming irresistibly tender.
Why youll love it
- Authentic Balinese flavors from a traditional spice paste (base genep).
- Perfectly tender chicken from long, slow braising.
- Balanced nutrition with fresh seasonal vegetables.
- Simple preparation with a rewarding, aromatic result.
Ingredient notes
The spice paste combines fresh ingredients such as shallots, garlic, turmeric, and galangal, which create the backbone of the distinctive flavor. Using bone-in chicken thighs or a whole chicken enhances richness. Seasonal vegetables like green beans, carrots, and cabbage add texture and color. Adjust spice levels to taste, and consider using fresh lime leaves for added authenticity.
Serving & storage
Serve the chicken and vegetables hot with steamed jasmine rice or nasi putih. Leftovers keep well in an airtight container refrigerated for up to 3 days and can be gently reheated on the stove or microwave. For longer storage, freeze in a suitable container for up to 1 month, thawing thoroughly before reheating. Always ensure chicken is reheated to an internal temperature of 756;C (1656;F) for food safety.
Related recipes
Nasi goreng with a fried egg
◷ 30 mineasy
Chilled rice is fried with shallots, garlic, chilli, shrimp paste and kecap manis until savoury and lightly caramelised, then topped with a crisp-edged fried egg and served with cucumber.
Oct 17
Indonesian Poached Chicken with Tropical Fruit Sambal
◷ 50 minmedium
A vibrant Indonesian dish featuring tender poached chicken served with a fresh sambal made from seasonal tropical fruits, balancing sweet and spicy flavors. Accompanied by steamed jasmine rice and lightly sautéed greens, this recipe highlights traditional techniques and seasonal produce for an easy weeknight meal.
Feb 1
Indonesian Pressure-Cooked Chicken Rendang with Coconut Rice
◷ 60 minmedium
A fragrant and tender pressure-cooked chicken rendang featuring seasonal Indonesian spices and slow-simmered coconut rice. This dish highlights traditional Indonesian flavors using an accessible pressure cooking technique for a weeknight-friendly meal.
Jan 30