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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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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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.
Ingredients
- 8bone-in, skin-on chicken thighs (about 1.2 kg)
- 3 tbspvegetable oil
- 1 largeonion, thinly sliced
- 4 clovesgarlic, minced
- 2 tbspginger, minced
- 100 mlkecap manis (sweet Indonesian soy sauce)
- 50 mldark soy sauce
- 2 tbsppalm sugar or brown sugar
- 200 mlwater or chicken broth
- 2whole cloves
- 1/4 tspground nutmeg
- 1/2 tspblack pepper, freshly ground
- 200 gjasmine rice
- 200 gseasonal greens (e.g., spinach or bok choy)
- 1 tbspvegetable oil (for greens)
- to tastesalt
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Equipment
- 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
Step-by-step
Step 1
Heat 3 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat.Step 2
Add 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.Step 3
In the same pot, add sliced onion and cook until softened and translucent, about 6 minutes.Step 4
Add minced garlic and ginger, cooking for 1 minute until fragrant.Step 5
Pour in kecap manis, dark soy sauce, palm sugar, and water or chicken broth. Stir well to combine.Step 6
Add whole cloves, ground nutmeg, and black pepper to the pot. Return chicken thighs to the sauce, skin side up, ensuring they are partially submerged.Step 7
Bring 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.Step 8
While chicken is braising, rinse jasmine rice under cold water until water runs clear. Cook rice according to package instructions or in a rice cooker.Step 9
About 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.Step 10
Check chicken is cooked through and tender. Remove cloves if desired. Serve chicken and sauce over steamed jasmine rice with a side of sautéed greens.
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