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.
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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.
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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.
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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.
Ingredients
- 1 whole chicken (about 1.5 kg)cut into serving pieces
- 4 tbspvegetable oil for braising
- 6shallots, peeled and sliced
- 4 clovesgarlic, peeled
- 2red chilies, deseeded for milder taste
- 2 cmfresh turmeric root, peeled and chopped
- 2 cmgalangal, peeled and chopped
- 1 stalklemongrass, white part only, bruised
- 3kaffir lime leaves
- 1 tspground coriander
- 1 tspshrimp paste (terasi), toasted (optional)
- 1 tsptamarind paste
- 1 tsppalm sugar or brown sugar
- 400 mlcoconut milk
- 200 mlchicken stock or water
- to tastesalt
- 150 ggreen beans, trimmed and cut
- 2 mediumcarrots, sliced
- 100 gcabbage, roughly chopped
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Equipment
- 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
Step-by-step
Step 1
Prepare 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.Step 2
Heat 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.Step 3
Add the spice paste to the pot and sauté for 5 minutes, stirring frequently, until fragrant and cooked through.Step 4
Add the chicken pieces to the pot, stirring well to coat them with the spice paste. Cook for 5 minutes, turning occasionally, to brown slightly.Step 5
Pour in the coconut milk, chicken stock (or water), tamarind paste, and palm sugar. Stir to combine, then bring to a gentle simmer.Step 6
Cover 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.Step 7
Add 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.Step 8
Season with salt to taste. Remove the lemongrass stalk and lime leaves before serving.
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