Gluten-Free Ayam Kecap
Elevate your weeknight dinners with this irresistible Gluten-Free Ayam Kecap, a savory Indonesian chicken dish that’s as flavorful as it is accommodating to dietary needs. Tender chicken thighs are marinated with salt and ground white pepper, then pan-seared to golden perfection before simmering in a rich, aromatic blend of tamari and gluten-free kecap manis. With sautéed garlic, shallots, fresh tomatoes, and a hint of heat from red chili peppers, this dish is bursting with bold, authentic flavors that tantalize the taste buds. Ready in just an hour, this dish pairs beautifully with fluffy steamed rice and can easily serve as a delightful centerpiece for a gluten-free feast. Perfect for those seeking the traditional taste of ayam kecap without compromising on dietary restrictions, this recipe is a must-try for lovers of Indonesian cuisine!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Ground white pepper
- 2 tablespoons Oil
- 4 cloves Garlic
- 6 pieces Shallots
- 0.5 cup Tamari (gluten-free soy sauce)
- 0.25 cup Kecap manis (gluten-free)
- 1 cup Water
- 2 medium-sized Tomatoes
- 2 whole Red chili peppers
- 2 pieces Scallions
Instructions
Season the chicken thighs with salt and ground white pepper. Set aside for 10 minutes to marinate.
Peel and finely chop the garlic cloves. Slice the shallots thinly. Cut the tomatoes into wedges and slice the red chili peppers diagonally. Chop the scallions into small rounds.
In a large pan, heat the oil over medium heat. Add the chicken thighs, skin side down, and cook until they are colored and the skin is crispy, about 7 minutes per side. Remove the chicken from the pan and set aside.
In the same pan, add the chopped garlic and sliced shallots. Sauté until fragrant and the shallots are translucent, about 3-4 minutes.
Return the chicken to the pan. Add tamari, kecap manis, and water, ensuring the chicken is partially submerged in the sauce. Bring to a simmer.
Cover the pan and let simmer on low heat for about 25-30 minutes, or until the chicken is cooked through and tender.
Add the tomato wedges and sliced chilies to the pan. Stir them into the sauce and let cook for an additional 5-7 minutes, until the tomatoes are softened but still intact.
Sprinkle the chopped scallions over the chicken before serving.
Serve the Gluten-Free Ayam Kecap hot, alongside steamed rice or your choice of gluten-free accompaniments.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 9333 mg | 406% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 23.1 g | ||
| Protein | 255.7 g | 511% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 266 mg | 20% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3884 mg | 83% | |
*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.
