![Selat Solo - Indonesian Chicken and Vegetable Stew](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/selat-solo-indonesian-chicken-and-vegetable-stew--53c9dd38-af7f-4af4-924b-363afd57290b.png)
Recipe
Selat Solo - Indonesian Chicken and Vegetable Stew
Savory Delight: A Flavorful Journey with Selat Solo
4.7 out of 5
Selat Solo is a traditional Indonesian dish that showcases the rich flavors and vibrant colors of Indonesian cuisine. This hearty chicken and vegetable stew is a perfect blend of spices, herbs, and fresh ingredients, creating a comforting and satisfying meal.
Metadata
Preparation time
20 minutes
Cooking time
40 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low carb, High protein
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Low sodium
Ingredients
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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
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves garlic, minced 3 cloves garlic, minced
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2 teaspoons ground turmeric 2 teaspoons ground turmeric
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
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2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
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2 carrots, peeled and sliced 2 carrots, peeled and sliced
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2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
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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
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1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
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2 tablespoons sweet soy sauce (kecap manis) 2 tablespoons sweet soy sauce (kecap manis)
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Salt and pepper to taste Salt and pepper to taste
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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
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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.
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2.Add the ground turmeric, ground coriander, and bruised lemongrass to the pot. Stir well to combine and cook for another minute.
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3.Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
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4.Pour in the chicken broth and bring to a boil. Reduce the heat to low and let it simmer for 15 minutes.
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5.Add the sliced carrots, cubed potatoes, and green beans to the pot. Stir in the coconut milk and sweet soy sauce.
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6.Cover the pot and simmer for an additional 20 minutes, or until the chicken is cooked through and the vegetables are tender.
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7.Season with salt and pepper to taste.
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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.
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