Ayam Cabai Hijau - Chicken with Jalapeno Chilies

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Chicken

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Serves: 8

Ingredients

• 3 tablespoon oil
• 100 gram shallot, thinly sliced
• 4 cloves garlic, minced
• 2 1/2 kilogram of chicken (about 8 pieces bone-in chicken)
• 1 inch galangal (Indonesian: lengkuas), bruised
• 1 inch ginger (Indonesian: jahe), bruised
• 2 bay leaves (Indonesian: daun salam)
• 1 tablespoon palm sugar (Indonesian: gula Jawa)
• 1 teaspoon salt
• 1 tablespoon tamarind + 2 tablespoon water, remove pits and pulps
• 3 tablespoon sweet soy sauce (Indonesian: kecap manis)
• 1 liter (4 cups) water
• 15-20 green jalapeno chilies (Indonesian: cabe hijau besar), julienned

Instructions

1. Heat oil in a wok and sauté shallot and garlic until fragrant, about 3 minutes.
2. Add chicken and stir until the surface starts to change color.
3. Add galangal, ginger, bay leaves, palm sugar, salt, tamarind solution, sweet soy sauce, and water.
4. Bring to a boil, then cover the wok, lower the heat, and simmer until the chicken are fully cooked and the sauce has somewhat reduced.
5. Remove the lid, add jalapeno chilies and cook until the chilies start to wilt.
6. Turn off heat, transfer to a serving bowl, and serve with steamed white rice.