Chicken Semur
Experience the soulful flavors of Indonesia with this authentic Chicken Semur recipe, a comforting braised chicken dish simmered in a rich, sweet, and savory sauce featuring kecap manis (Indonesian sweet soy sauce), warm spices like cinnamon, cloves, and nutmeg, and tender chunks of potatoes. Perfectly seared bone-in, skin-on chicken thighs absorb the aromatic spice paste made from shallots, garlic, and ginger, creating layers of flavor that deepen as the dish simmers to perfection. Serve this hearty, one-pot meal over steamed white rice for a truly satisfying dinner, complete with optional crispy fried shallots for an irresistible finishing touch. Quick to prepare yet deeply rewarding, Chicken Semur is an ideal choice for a cozy weeknight meal or a special occasion showcasing the vibrant tastes of Southeast Asia.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 6 medium shallots
- 4 whole garlic cloves
- 1 inch ginger
- 6 tablespoons sweet soy sauce (kecap manis)
- 2 tablespoons regular soy sauce
- 1 whole cinnamon stick
- 4 units whole cloves
- 0.5 teaspoons nutmeg powder
- 2 cups water
- 2 medium tomatoes
- 2 medium potatoes
- 3 tablespoons vegetable oil
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fried shallots (optional, for garnish)
Instructions
Peel the shallots, garlic, and ginger, then finely chop or blend them to create a smooth spice paste.
Dice the tomatoes and peel and cut the potatoes into large chunks. Set aside.
Heat 3 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
Add the spice paste to the pot and sauté until fragrant, about 3-4 minutes.
Add the chicken thighs to the pot and sear until lightly browned on the outside, about 5 minutes.
Stir in the sweet soy sauce, regular soy sauce, nutmeg, cinnamon stick, and cloves. Mix well to coat the chicken evenly.
Pour in 2 cups of water and add the diced tomatoes. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes.
Add the potato chunks to the pot. Sprinkle with salt and ground black pepper, and stir gently to combine.
Cover again and continue simmering for another 20 minutes, or until the chicken is tender and the potatoes are cooked through.
Taste and adjust the seasoning if needed. Remove and discard the cinnamon stick and cloves before serving.
Serve hot with steamed white rice, garnished with fried shallots if desired.
Nutrition Facts
Calories |
3146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.8 g | 237% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 7225 mg | 314% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 75.8 g | ||
| Protein | 188.3 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5612 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
