Best 3 Java Chicken Recipes

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**Indulge in a Culinary Symphony of Flavors: Explore the Delectable World of Java Chicken Recipes**

Embark on a tantalizing culinary journey with Java chicken recipes, where the rich heritage of Indonesian cuisine meets the versatility of chicken, promising an explosion of flavors in every bite. From the classic Javanese dish of Ayam Panggang (grilled chicken) to the aromatic Ayam Bumbu Rujak (chicken in spicy tamarind sauce), our collection of recipes unveils the diverse culinary tapestry of Indonesia.

Delight in the smoky, succulent Ayam Panggang, where tender chicken is marinated in a fragrant blend of spices, then grilled to perfection, capturing the essence of traditional Indonesian cooking. Experience the zesty Ayam Bumbu Rujak, a symphony of flavors where chicken is smothered in a vibrant tamarind sauce, balanced by the tangy kick of chili peppers.

For those seeking a flavorful twist, Ayam Rica-Rica offers a fiery delight, as chicken is seared in a fiery sauce made from chilies, tomatoes, and aromatic spices, creating a tantalizing dance on your palate.

If you prefer a milder yet flavorful option, Ayam Kremes beckons with its crispy, golden-brown fried chicken coated in a creamy coconut sauce, offering a harmonious blend of textures and flavors.

And for a taste of authentic Javanese street food, try our Ayam Goreng Kalasan, where succulent chicken is marinated in a savory blend of herbs and spices, then deep-fried until golden brown, resulting in an irresistible combination of crispy skin and tender meat.

Each of these Java chicken recipes promises a unique culinary experience, showcasing the diverse flavors and cooking techniques that define Indonesian cuisine. Prepare to embark on a taste adventure like no other, where every bite tells a story of Indonesia's rich culinary heritage.

Here are our top 3 tried and tested recipes!

JAVA CHICKEN



Java Chicken image

Here's a change of pace for your marinated chicken breasts! Sweet and aromatic, the sauce on this chicken is tasty for dinners all year long. Prep time includes marination. Adapted from a recipe in from "Simply Classic," by the Seattle Junior League.

Provided by Julesong

Categories     Chicken

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1/4 cup onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 cup very strong coffee (double strength, at least)
3/4 cup dark brown sugar
1/2 cup cider vinegar
1 tablespoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper (or tricolor pepper)

Steps:

  • Heat a sauté pan over medium flame, add oil, and sauté onion until transparent, about 8 minutes.
  • Add the minced garlic and sauté for 1 minute, then add the coffee, brown sugar, vinegar, mustard, salt, and pepper (I like using tricolor rather than plain black pepper) and allow it to come to a boil.
  • Reduce the temperature to low and let the mixture simmer for 10 minutes; remove from heat, pour into a glass bowl, cover loosely with paper or cloth towel, and set in the refrigerator to let cool.
  • Place the chicken breasts in a Ziplog bag (or plastic container, in a single layer) and add the cooled marinade. Secure closed and refrigerate for 8 hours or overnight, turning/moving the breasts in the container at least once.
  • Drain marinade from the chicken; set aside and reserve marinade.
  • Using an indoor grill or over medium-hot coals, grill the chicken, covered, for about 20 minutes, turning once, until the juices run clear when pierced (breasts can also be broiled if grilling is unavailable, a Foreman Grill also works well).
  • While the chicken is cooking, pour the reserved marinade into a small saucepan and, over medium heat, bring it to a boil.
  • Reduce the temperature to medium-low and simmer the marinade for 10 minutes to make the sauce, until thickened. Do NOT serve the marinade without cooking it first! It must be cooked to be safe.
  • When marinade has been cooked as the sauce, pour it over the completed chicken before serving.
  • Serve with rice, wild rice, or orzo pasta, along with vegetables and a salad.
  • Note: If you want to reduce the carbs for diabetic or lower carb eating, substitute heat-stable brown sugar substitute for the regular brown sugar.

JAVA CHICKEN IN COCONUT SAUCE



Java Chicken in Coconut Sauce image

Categories     Chicken     Fruit     Coconut     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

2 large shallots, chopped
1/4 cup water
2 tablespoons peanut oil
1 tablespoon chopped peeled fresh ginger
5 whole blanched almonds, chopped
3 anchovy fillets
2 garlic cloves, chopped
1/2 teaspoon whole white peppercorns
5 skinless boneless chicken breast halves, each cut diagonally into 4 pieces
3 cups canned unsweetened coconut milk
1 large tart green apple, peeled, cored, thinly sliced
4 fresh or frozen kaffir lime leaves
1 stalk fresh lemongrass, halved lengthwise
2 tablespoons fresh lemon juice
Chopped fresh Italian parsley

Steps:

  • Purée first 8 ingredients in blender until almost smooth. Transfer purée to small saucepan. Stir over medium-low heat until mixture is aromatic, about 5 minutes. Pour into medium bowl; cool completely. Add chicken to puree; toss to coat. Let stand 1 hour at room temperature or refrigerate up to 4 hours.
  • Bring coconut milk, apple slices, lime leaves and lemongrass to boil in heavy large skillet. Reduce heat and simmer until flavors blend and mixture is slightly reduced, about 10 minutes. Add chicken and marinade mixture and simmer until chicken is cooked through, stirring occasionally, about 13 minutes. Season to taste with salt and pepper. Stir in lemon juice. Discard lime leaves and lemongrass. Transfer chicken mixture to bowl. Sprinkle with parsley and serve.

JAVA CHICKEN CURRY, OPOR AYAM RECIPE - (5/5)



Java Chicken Curry, Opor ayam Recipe - (5/5) image

Provided by á-25087

Number Of Ingredients 18

500 g chicken
750 ml light coconut milk
4 slices medium-thick ginger root
3 stalks lemongrass
5 kafir lime leaves
4 Indonesian bay leaves (daun salam)
1 tablespoon tamarind pulp
4-5 tablespoon vegetable oil
Opor ayam spice paste
6 shallots
6 cloves garlic
1 tablespoon coriander seeds
1 teaspoon white peppercorns
3 candlenuts
salt and sugar to taste
Garnishes
Kaffir lime leaves
Fried shallots (mine is store bought fried shallots)

Steps:

  • Wash clean the chicken and cut into 5-6 pieces. Wash the lemongrass and cut into two pieces and lightly bruise. Peel the garlic and shallots, chop up with a kitchen knife Mix coriander seeds, white peppercorns and candle nuts, heat the non stick skillet and toast the spices mixture. Toast until fragrant about 3 minutes. Grind the shallots, garlic, toasted coriander seeds, white peppercorns and candle nuts. Heat up oil in a wok or non-stick pan, add in the spice paste and fry until aromatic. Add the chicken, lemongrass, kaffir lime leaves, ginger, tamarind pulp and Indonesian bay leaves (daun salam), cook at medium heat for about 15 minutes. If it seems too dry up, you can always add up sufficient amount of water. When the chicken turn it color and aromatic, lower the heat and pour the light coconut milk, season well with salt and sugar. *If it looks too thick, you can always add up a cup of water or chicken broth. Gently cook until the chicken perfectly done around 35-45minutes. Take the chicken with a slotted spoon, arrange in the serving bowl and ladle the coconut milk broth over the chicken, garnish with kaffir lime leaves and sprinkle a smattering fried shallots for some crunch.

Tips:

  • Choose the right chicken: Use boneless, skinless chicken breasts or thighs for this recipe. Chicken breasts will cook faster than thighs, so adjust the cooking time accordingly.
  • Use a flavorful marinade: The marinade is what gives the chicken its flavor, so make sure to use a marinade that you enjoy. The recipe provided in the article uses a simple marinade made with soy sauce, honey, garlic, and ginger, but you can use any marinade you like.
  • Cook the chicken over medium heat: Cooking the chicken over medium heat will help to prevent it from drying out. If you cook the chicken over too high heat, it will brown too quickly on the outside and be undercooked on the inside.
  • Use a meat thermometer to ensure the chicken is cooked through: The best way to ensure that the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken and cook until the internal temperature reaches 165 degrees Fahrenheit.
  • Let the chicken rest before serving: Letting the chicken rest before serving will help to keep it juicy and tender. Cover the chicken with foil and let it rest for 5-10 minutes before slicing and serving.

Conclusion:

Java chicken is an easy and delicious way to cook chicken. This recipe uses a simple marinade made with soy sauce, honey, garlic, and ginger, but you can use any marinade you like. The chicken is then cooked over medium heat until it is cooked through. Serve the chicken with your favorite sides, such as rice, vegetables, or mashed potatoes.

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