Selat Solo - Indonesian Chicken and Vegetable Stew

Ingredients

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 100g (3.5 oz) green beans, trimmed and cut into 1-inch pieces 100g (3.5 oz) green beans, trimmed and cut into 1-inch pieces
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons sweet soy sauce (kecap manis) 2 tablespoons sweet soy sauce (kecap manis)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden brown.
2. 2.
   Add the ground turmeric, ground coriander, and bruised lemongrass to the pot. Stir well to combine and cook for another minute.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low and let it simmer for 15 minutes.
5. 5.
   Add the sliced carrots, cubed potatoes, and green beans to the pot. Stir in the coconut milk and sweet soy sauce.
6. 6.
   Cover the pot and simmer for an additional 20 minutes, or until the chicken is cooked through and the vegetables are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Selat Solo hot, garnished with fresh cilantro. Enjoy with steamed rice.

Treat your ingredients with care...

• Lemongrass — To bruise the lemongrass, use the back of a knife or a rolling pin to gently crush the stalk. This helps release its aromatic oils and enhances the flavor of the dish.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a teaspoon of chili flakes to the spice paste.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Feel free to customize the vegetables according to your preference. You can add bell peppers, peas, or even bamboo shoots for extra variety.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop and intensify over time, making it even more delicious the next day.
• Serve Selat Solo with a side of Indonesian shrimp crackers (krupuk) for an authentic touch.

Serving advice

Serve Selat Solo hot with steamed rice. The fragrant stew pairs well with a side of fresh cucumber slices or a simple Indonesian salad.

Presentation advice

To enhance the presentation, garnish the Selat Solo with a sprinkle of fresh cilantro and a squeeze of lime juice. Serve it in individual bowls or on a large platter, allowing the vibrant colors of the vegetables to shine through.