Slow-Braised Indonesian Ayam Bumbu Rujak
Tender chicken thighs slow-braised in a rich and slightly spicy Bumbu Rujak sauce, featuring seasonal vegetables like eggplant and green beans. This skillet supper celebrates traditional Indonesian flavors with a comforting and easy-to-prepare technique perfect for weeknight dinners.
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Overview
This Slow-Braised Indonesian Ayam Bumbu Rujak features chicken thighs simmered gently in a deeply flavorful Bumbu Rujak sauce, enhanced by seasonal vegetables like eggplant and green beans. The slow-braising method tenderizes the chicken and allows the spices to meld beautifully, making this an ideal comforting skillet supper for busy weeknights.
Why you'll love it
The dish marries traditional Indonesian flavors with a straightforward cooking method. The Bumbu Rujak sauce is a perfect mix of sweet, savory, and mildly spicy notes, while the slow braising ensures the chicken is tender and infused with rich flavor. Seasonal vegetables add freshness and texture, making it a well-rounded meal in one pan.
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Ingredient notes
Chicken thighs: Use bone-in, skin-on thighs for best flavor and tenderness. You can remove skin after cooking if preferred.
Bumbu Rujak sauce: A traditional Indonesian spice paste typically includes chilies, shallots, garlic, tamarind, palm sugar, and sometimes shrimp paste. Fresh spices ground or blended deliver the best flavor.
Vegetables: Choose fresh, seasonal eggplants and green beans. You can substitute with zucchini or snap peas if preferred.
Tamarind paste: Adds tanginess; use pure paste for authentic flavor. If unavailable, substitute lime juice to taste.
Serving & storage
Serve hot over steamed jasmine rice or with crusty bread to soak up the sauce. Leftovers can be cooled to room temperature, stored in an airtight container in the refrigerator for up to 3 days, and reheated gently on the stovetop or microwave. For longer storage, freeze in portioned containers for up to 2 months. Always reheat thoroughly to an internal temperature of 74°C (165°F) before serving.
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Chef tips
- To speed up cooking, you can brown the chicken in batches to avoid overcrowding the pan, then combine all ingredients for the braise step.
- Adjust the quantity of chilies to control the heat level in the sauce.
- If tamarind paste is not available, substitute with the juice of 1-2 fresh limes, but add gradually to balance tanginess.
- Bone-in, skin-on chicken thighs add more flavor and retain moisture during slow braising; removing skin after cooking reduces fat if preferred.
- Ensure the chicken is cooked to an internal temperature of 74°C (165°F) for food safety.
Ingredients
- 8bone-in, skin-on chicken thighs (about 1.2 kg)
- 2 tbsp (30 ml)vegetable oil
- 6shallots, peeled and roughly chopped
- 4 clovesgarlic, peeled
- 3red chilies, deseeded for less heat (adjust to taste)
- 2 tbsp (30 ml)tamarind paste
- 2 tbsp (30 g)palm sugar or brown sugar
- 1 tspshrimp paste (terasi), optional but traditional
- 1 tspturmeric powder
- 1 tspfresh ginger, grated
- 200 geggplant, cut into bite-sized pieces
- 150 ggreen beans, trimmed and halved
- 400 mlwater or low-sodium chicken broth
- to tastesalt
- 2 tbsp (30 ml)coconut milk (optional, for creaminess)
- fresh coriander leavesfor garnish
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Equipment
- large heavy-bottomed skillet or Dutch oven with lid
- blender or mortar and pestle
- measuring spoons
- chef's knife
- cutting board
- spatula or wooden spoon
Nutrition per serving
- Calories480
- Protein38 g
- Carbs18 g
- Fat27 g
Step-by-step
Step 1
Prepare the Bumbu Rujak spice paste: In a blender or mortar and pestle, combine the shallots, garlic, red chilies, tamarind paste, palm sugar, shrimp paste, turmeric powder, and grated ginger. Blend or pound until a smooth paste forms.Step 2
Heat the vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the Bumbu Rujak paste and sauté gently, stirring frequently, for about 5 minutes until fragrant and starting to caramelize.Step 3
Add the chicken thighs to the skillet, turning to coat them well with the spice paste. Sear for about 5 minutes, browning the chicken lightly on all sides.Step 4
Pour in the water or chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.Step 5
Cover the skillet with its lid and reduce the heat to low. Let the chicken braise slowly for 60 minutes, until tender and falling off the bone.Step 6
After 60 minutes, add the eggplant and green beans to the skillet. Stir gently to combine, then cover again and continue to simmer for another 15 minutes until vegetables are tender but not mushy.Step 7
Check seasoning and add salt to taste. If using, stir in coconut milk now to add creaminess and warmth. Simmer uncovered for 5 minutes to blend flavors and reduce the sauce slightly.Step 8
Remove from heat and let the dish rest, covered, off the stove for 5 minutes before serving. Garnish with fresh coriander leaves.
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