Opor Ayam
Creamy, fragrant Indonesian chicken braised in coconut milk with spiced aromatics. A deeply comforting one-pot dinner that tastes like you spent hours cooking.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lbs chicken thighs or drumsticks, bone-in, skin-on
- 1.5 cans (13.5 oz each) coconut milk (full-fat, canned)
- 4 cloves garlic cloves, minced
- 1.5 tbsp ginger, minced
- 2 medium shallots, sliced thin
- 1 stalk lemongrass, white part only, bruised (or 1 tbsp paste)
- 1 to taste salt and pepper to taste
Instructions
- 1
Pat chicken dry with paper towels. Season all over with salt and pepper.
- 2
Heat 2 tbsp neutral oil in a large, heavy pot over medium-high heat.
- 3
Working in batches, sear chicken skin-side down until golden, ~5 minutes. Flip and sear 3 minutes. Transfer to a plate.
- 4
In the same pot, sauté shallots over medium heat until soft and fragrant, ~2 minutes.
- 5
Add garlic and ginger. Stir constantly for 60 seconds until fragrant.
- 6
Pour in coconut milk, scraping up browned bits from the bottom of the pot.
- 7
Return chicken to the pot. Add bruised lemongrass. Bring to a gentle simmer.
- 8
Cover partially and simmer gently for 25 minutes until chicken is very tender and cooked through.
- 9
Remove lemongrass. Taste and adjust salt and pepper. Serve hot with steamed rice.
Tools you’ll need
- 12-inch heavy pot or Dutch oven with lid
- paper towels
- wooden spoon or silicone spatula
- tongs
- plate
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