Crockpotindonesianchicken Recipes

INDONESIAN CHICKEN, PEANUT BUTTER SAUCE (SLOW COOKER)

Steps:

• Place the chicken, carrots, onions and garlic in the slow cooker. in a small bowl, combine water, peanut butter, soy sauce, ginger and chili flakes. Pour on top of chicken. Cover and cook on low for 4 to 6 hours (or high for 2 hours), or until chicken is cooked and veggies are tender.
• Add peas and wine vinegar. Cover and continue cooking on low for 10 more minutes**. Serve with some chives and peanuts on top.
• **Personally, I don't continue cooking. I just add the white wine vinegar, mix and serve.

CROCK POT INDONESIAN CHICKEN

Steps:

• In a small bowl, combine soy sauce, garlic, ginger, sesame oil, and cayenne pepper.
• Place chicken pieces in a crock pot.
• Spoon sauce mixture over top of the chicken.
• Cover and cook on low heat setting about 7 hours or until chicken is tender and fully cooked.
• The chicken should start to shred easily.
• Remove chicken from crock pot and stir peanut butter into juices until smooth.
• Spoon sauce over chicken and serve with rice.

INDONESIAN SLOW-COOKED CHICKEN (AYAM MANADO)

Steps:

• Puree onions until they have the consistency of a thick paste. A blender gives the best results.
• Put oil in a deep pot. Add the onions and saute for about 1 minute.
• Add all the other ingredients into the pot, (except the chicken pieces, basil and fried shallots), and simmer for about 30 minutes on medium heat. Stir occasionally to prevent burning on bottom of the pot.
• When sauce is cooked and slightly thickened, reduce heat slightly and add chicken. Cook for further 30 minutes or until meat is virtually falling off bones. [If using breast fillets, reduce the cooking time and cook until the chicken is cooked through but still tender].
• Remove chicken from bones [a bit messy, but as stated, I find cooking on the bone gives the best flavour!].
• Stir through the basil leaves.
• Top with fried shallots. Serve with steamed rice.

INDONESIAN PEANUT CHICKEN

Steps:

• Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.

INDONESIAN COCONUT CHICKEN CROCK POT

Steps:

• In a small bowl, combine garlic, salt, pepper, cumin, coriander, crushed fennel and cinnamon.
• Rub mixture over chicken (if desired at this point the chicken can be marinated in the fridge for 3-4 hours, but it is not necessary).
• Place the chicken, and any leftover seasoning mixture, onions, coconut milk, water and lemon juice in a 4-quart slow cooker; cover and cook on low setting for 6-8 hours (or on high for 3-4 hours).
• Garnish with green onions.
• Serve with rice or hot cooked noodles.
• Note: for a thicker sauce use only 1/2 cup water instead of 1 cup.

INDONESIAN CHICKEN

Steps:

• Brown chicken in oil in skillet over med/high heat.
• Place chicken in crockpot with lemongrass (or lemon zest).
• Drain all oil except 1 tbsp from pan.
• Over medium heat, cook onions until soft.
• Add ginger, garlic, almonds, coriander, and turmeric, cooking until spices are fragrant.
• Stir in coconut milk.
• Pour mixture in food processor or blender and process until smooth.
• Pour puree over chicken in the crockpot.
• Cover crockpot and cook on low for 6-8 hours or on high for 3-4 hours or until chicken is cooked through.
• Using a slotted spoon, gather lemongrass from crockpot, and discard.
• Stir together soy sauce, brown sugar, and sambal oelek in a small bowl and add to chicken.
• Serve chicken with steamed jasmine rice, if desired.