Slow-Braised Indonesian Chicken Semur
A comforting slow-braised Indonesian chicken semur featuring tender chicken thighs simmered in a rich, sweet soy and aromatic spice sauce, served with steamed jasmine rice and sautéed seasonal greens. This dish highlights warm, familiar flavors and a gentle cooking technique perfect for a weekday dinner.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededHeat 3 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat.
- 09:00Add the chicken thighs, skin side down, and brown for 5 minutes until golden. Flip and brown the other side for 4 minutes. Transfer chicken to a plate and set aside.
- 06:00In the same pot, add sliced onion and cook until softened and translucent, about 6 minutes.
- 01:00Add minced garlic and ginger, cooking for 1 minute until fragrant.
- No timer neededPour in kecap manis, dark soy sauce, palm sugar, and water or chicken broth. Stir well to combine.
- No timer neededAdd whole cloves, ground nutmeg, and black pepper to the pot. Return chicken thighs to the sauce, skin side up, ensuring they are partially submerged.
- 60:00Bring to a gentle simmer, then reduce heat to low and cover. Slow-braise the chicken for 60 minutes, turning chicken halfway through cooking to evenly coat in sauce.
- No timer neededWhile chicken is braising, rinse jasmine rice under cold water until water runs clear. Cook rice according to package instructions or in a rice cooker.
- 07:00About 10 minutes before the chicken is done, heat 1 tablespoon vegetable oil in a frying pan over medium heat. Add seasonal greens and sauté until just wilted, about 5–7 minutes. Season with salt to taste.
- No timer neededCheck chicken is cooked through and tender. Remove cloves if desired. Serve chicken and sauce over steamed jasmine rice with a side of sautéed greens.
Chef tips
- Use bone-in chicken thighs for best flavor and tenderness during slow braising.
- If kecap manis is unavailable, mix 2 tablespoons soy sauce with 1 tablespoon brown sugar as a substitute.
- Monitor the liquid during braising and add a little more water or broth if it reduces too much.
- Ensure chicken reaches an internal temperature of 74°C (165°F) for food safety.
Equipment check
- large heavy-bottomed pot or Dutch oven
- rice cooker or pot for steaming rice
- frying pan for greens
- knife and cutting board
- mixing spoon
- measuring spoons and cups
Nutrition per serving
- Calories480
- Protein35 g
- Carbs45 g
- Fat15 g
Tags
Behind the dish.
Overview
This Slow-Braised Indonesian Chicken Semur is a deeply flavorful dish that brings together tender chicken thighs simmered slowly in a rich and sweet soy-based sauce infused with aromatic spices. Served alongside fluffy steamed jasmine rice and lightly sautéed seasonal greens, it offers a balanced and comforting meal perfect for weekday dinners.
Why you’ll love it
- Slow braising ensures incredibly tender, juicy chicken.
- Rich, sweet soy sauce with warm spices gives the dish a comforting depth.
- Easy to prepare and perfect for making ahead.
- Balanced with fresh sautéed greens and fragrant rice.
Ingredient notes
- Chicken thighs: Bone-in, skin-on for best flavor and texture.
- Kecap manis: Sweet Indonesian soy sauce is key for authentic sweetness and thickness. Substitute with a mix of soy sauce and brown sugar if unavailable.
- Spices: Nutmeg and cloves add warm aromatic notes typical of semur dishes.
- Seasonal greens: Use whatever is fresh and tender, such as spinach, bok choy, or kale.
Serving & storage
- Serve semur hot over steamed jasmine rice with a side of sautéed greens.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave until piping hot throughout.
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