Coconut-Chili Chicken Braise with Broccoli

Indonesian

Medium · Hot

Coconut-Chili Chicken Braise with Broccoli

A fragrant Indonesian-inspired braise where tender chicken and crisp broccoli meld in a rich, spiced coconut-chili sauce. The perfect balance of heat, umami, and tropical sweetness.

Recipe by

Dewi Pratama

The Sambal Whisperer

Prep

15 min

Cook

30 min

Total

45 min

Method

Prepare Chicken and Bumbu

Cut chicken thighs into bite-sized pieces and season with salt. Set aside.

Pound or finely grate garlic, ginger, and shallot into a smooth paste. Mix in cayenne, soy sauce, and lime juice to form a cohesive bumbu.

Build the Base

Heat coconut oil in a wok or deep skillet over medium-high heat until shimmering.

Add the bumbu paste and fry for 2-3 minutes, stirring constantly, until deeply fragrant and the oil begins to separate.

Add the bumbu paste and fry for 2-3 minutes, stirring constantly, until deeply fragrant. Add lime juice after frying and stir to combine.

Braise the Chicken

Add seasoned chicken pieces to the wok in batches. Sear and toss until lightly golden on all sides, about 5 minutes.

Pour in chicken broth and bring to a gentle simmer. Reduce heat to medium-low, cover, and braise for 15 minutes until chicken is cooked through and tender.

Finish and Serve

Cut broccoli into florets and stir into the braise. Cover and cook for 4-5 minutes until bright green and crisp-tender.

Remove lid and increase heat to medium. Simmer for 2 minutes to thicken the sauce slightly. Taste and adjust salt if needed.

Serve immediately over steamed white rice, with extra lime wedges and a drizzle of soy sauce on the side.

Nutri-Score

Fair balance

A–E · lower is better · score 3

Calories

526

per serving

High in saturated fat · 15gHigh in protein · 48gLow sugar · 7g

Protein

48g

Carbs

15g

Fat

31g

Sat. fat

15g

Fiber

Sugar

Sodium

739mg

Dairy FreeGluten FreePescatarian FriendlyHeart HealthyDiabetes FriendlyLow HistamineHigh ProteinBalanced Macros

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

High impact

A–E · lower is better · includes estimates

kg CO₂e

1.8

per serving

DCarbonAEU all-round· carbon sets the grade

Water

0.8m³

Land

65Pt

Runoff

0.2g P

Chicken Thigh drives 94% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderCrisp TenderSaucy

Aromas

HerbalSmokySpicyCoconutSavory

Kitchen Equipment

Primary Tool

Wok

Wok Mortar And Pestle Chef Knife Cutting Board

Counter FootprintMedium

Techniques

Pounding GrindingStir Frying Searing Braising Simmering

Safety & Storage

Cooking Temperature

Cook chicken thighs to minimum 165°F (74°C) internal temperature. Use instant-read thermometer inserted into thickest piece to verify doneness before consuming.

Handling

Use separate cutting board and utensils for raw chicken. Wash hands thoroughly with soap for 20 seconds after handling raw poultry before touching other ingredients.

Cross Contamination

Prevent cross-contamination by keeping raw chicken separate from ready-to-eat vegetables like broccoli throughout preparation. Sanitize all surfaces and utensils after contact with raw meat.

Storage

Refrigerate leftovers within 2 hours of cooking. Store in airtight containers at 40°F (4°C) or below. Reheat to 165°F (74°C) before consuming.

Shelf Life

Consume refrigerated leftovers within 3-4 days. Freeze for longer storage up to 2-3 months in freezer-safe containers. Thaw overnight in refrigerator before reheating.

High Risk Population

For immunocompromised individuals, pregnant women, or elderly, ensure chicken reaches 165°F and leftovers are reheated to steaming hot. Avoid holding dish at warm temperatures for extended periods.

Pro Tips

Technique

When you fry the bumbu and the coconut oil starts to separate from the paste, that is when the magic happens—this is called 'menggulung' and it means your spices are truly blooming. Do not rush this step!
Cut your broccoli into similar-sized florets so they cook evenly. Add them in the last 4-5 minutes to maintain their vibrant green color and that perfect crisp-tender bite.

Substitution

For a more authentic Javanese sweetness, swap the soy sauce for kecap manis (sweet soy sauce). If you only have regular soy sauce, add a teaspoon of palm sugar to balance the flavors.

Flavor Boost

A small pinch of trassi (shrimp paste) stirred into the bumbu adds that deep umami foundation that makes Indonesian dishes so addictive. Start with just a pinch—you want subtlety, not overpowering the dish.

From the chef

The bumbu goes in first — garlic, ginger, shallot, and cayenne pounded into a paste and fried in coconut oil until the raw smell disappears and the oil starts to separate. That is your signal the flavor base is ready. Chicken thighs go in next, seared in batches until golden, then braised in chicken broth until tender all the way through. Broccoli florets join in the last five minutes — just long enough to turn bright green and crisp-tender without losing their bite. The sauce reduces around everything into something thick, spicy, and rich. Serve immediately over rice with extra lime.

Dewi PratamaThe Sambal Whisperer

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TagsSpicyCoconutWeeknight DinnerOne PotAromatic Spice Paste

AllergensSoyWheat

Source: generated · June 10, 2026