In the mood for Indonesian-style stew chicken, but there was no Sambal Olek (chili paste) on hand. What to do? I had a bunch of ingredients left over from a Peruvian themed dinner. Peru is one of the spiciest of Latin American cuisines, using various chili pastes, so this was a good alternative. Using leftover Peruvian ingredients with Indonesian Kecap Manis (sweet soy sauce), I came up with this delicious stew chicken recipe.
Indonesian-Peruvian Stew Chicken
1 large shallot, chopped
3 cloves garlic, chopped
2 Chinese dried sausage, sliced
4 chicken thighs, skin removed
2 cups grane corn
3/4 cup Kecap Manis
2 cups water
2 tablespoons Rocota pepper paste
2 tablespoons fried shallots (available at Asian markets)
salt, to taste
1 - Remove the skin from the chicken but leave the little bit of fat that is usually on the edges. Fat is flavor. Season the chicken with a little salt
2 - In a large pot, heat the oil, add the shallot, garlic and Chinese sausage. Saute for a few minutes until the onions are translucent.
3 - Add the chicken and brown on both sides, approximately 4-5 minutes on each side.
4 - Add the Kecap Manis, pepper paste, water and corn. Bring to a boil. Reduce to a simmer. Cook for about 30 minutes, until chicken is cooked thoroughly.