Slow Cooker Spicy Indonesian Chicken (Ayam Pedas)
Slow Cooker Spicy Indonesian Chicken (Ayam Pedas), one of the tastiest recipes from this world cuisine, is now very easy to make yourself. This spicy chicken is tender, juicy, and has a lot of flavors. A dish that you prepare in the slow cooker in the morning so that you can quickly serve dinner in the evening.
Equipment
- 1 slow cooker or crockpot
- 1 Chef's knife
- 1 frying pan or skillet
- 1 Food processor with knife
Ingredients
- 4 cloves garlic peeled and cut in thirds
- 2 shallots peeled and quartered
- 1 inch fresh ginger peeled and quartered (or grated)
- 1 ½ tablespoons dark brown sugar
- 2 teaspoons chili paste see tips
- ½ teaspoon Shrimp paste
- 1 tablespoon tomato paste
- ½ teaspoon galangal powder
- 2 tablespoons butter or olive oil
- 1 ¾ pounds chicken breast in cubes of 1 x 1 inch (2 x 2 cm)
- 2 tomatoes diced ½ x ½ inch (1 x 1 cm)
- ½ limes juice or lemon juice
- ⅔ cup chicken broth
- ⅛ teaspoon ground black pepper
- ¼ teaspoon salt
- 2 bay leaves
Ingredients you need per step are listed below the step in Italic
Instructions
- Place the garlic cloves, shallots, ginger, brown sugar, chili paste, shrimp paste, tomato puree and galangal powder in the food processor and pulse until finely ground (see tip 1).4 cloves garlic, 2 shallots, 1 inch fresh ginger, 1 ½ tablespoons dark brown sugar, 2 teaspoons chili paste, ½ teaspoon Shrimp paste, 1 tablespoon tomato paste, ½ teaspoon galangal powder
- Melt the butter in a frying pan over medium heat and add the spice mixture (boemboe) from step 1. Stir fry this for 2 minutes.2 tablespoons butter
- Place the chicken in the frying pan and stir-fry for three minutes. Place the contents of the skillet in the slow cooker.1 ¾ pounds chicken breast
- Place the diced tomatoes in the slow cooker and add the lime juice and chicken stock.2 tomatoes, ½ limes, ⅔ cup chicken broth
- Season with salt and pepper.¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Stir everything well and place the 2 bay leaves on top.2 bay leaves
- Put the lid on the slow cooker and set it on low heat. Let the Ayam Pedas cook for 4 to 6 hours.
- Remove the bay leaves and serve. Delicious with rice, some sour cream, and stir-fried vegetables, a fresh green salad, or cucumber salad.
NOTES
1. Boemboe (spice mixture) -
To make the boemboe in step 1, use a food processor. If you don't have a food processor, mash it in a mortar or chop everything as finely as possible.
We fry the boemboe in the skillet so that all the flavors are released. The tomato paste is sour when you remove it from your can. By baking those two minutes, it becomes slightly sweet and the sour taste disappears.
2. Galangal -
This is related to the ginger plant and has a pungent citrus taste. If you can't gain it, you can replace it with ginger powder combined with ⅛ teaspoon of lemongrass.
3. Shrimp paste -
Trassi, a shrimp paste that is widely used in Indonesian cuisine. You can replace it with 2 teaspoons of miso or 2 teaspoons of fish sauce (but the taste will be a little different).
4. Shallot -
The spicy sister of the onion. This is widely used in Indonesian cuisine as a base (along with garlic and ginger). You can also replace it with a medium onion.
5. Larger portion? With almost all recipes, you can then press the 2 × button, but not with a slow cooker recipe. If you double the weight in meat, add ¼ - ⅓ cup (50 to 100 ml) of extra liquid.
6. Also delicious
- Add some slices of red bell pepper. Top with fresh cilantro for extra flavor. Or give it some extra spice with red pepper flakes.
- Great to serve with white or brown rice, a green salad, or cucumber salad.
- Refrigerator - You can keep the Ayam Pedas covered in the refrigerator for up to three days. It's delicious to serve the leftover spicy chicken with slider buns to make chicken sandwiches.
- Freezer - Allow the Indian Spicy Chicken to cool quickly and place in an airtight container or freezer bag and put in the freezer. This keeps it good for up to 2 months. Let thaw in the refrigerator. TIP prepare a double batch and put it in the freezer. It's a great freezer meal to make life even easier.
- Reheat - Heat the chicken over medium heat while continuing to stir until hot.
Nutrition
Calories: 331kcal | Carbohydrates: 13g | Protein: 44g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 630mg | Fiber: 2g | Sugar: 8g | Vitamin A: 822IU | Vitamin C: 19mg | Iron: 1mg
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