One-Pot Semur Chicken Stew with Indonesian Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and aromatic one-pot chicken stew simmered with sweet soy sauce and warm spices, inspired by the Australian adaptation of Indonesian semur. This australian-inspired chicken ready in about 65 minutes pairs (about 900 g) bone-in chicken thighs, vegetable oil, thinly sliced large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 6 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 6 bone-in chicken thighs and brown on all sides for 4-5 minutes per side until golden. Remove chicken and set aside.
  2. Step 2: In the same pot, add 1 thinly sliced large onion and sauté for 5 minutes until softened and translucent. Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 cinnamon stick, 2 star anise, and 4 whole cloves to the pot, stirring to toast the spices for 1 minute.
  4. Step 4: Return the browned chicken thighs to the pot. Pour in 1/4 cup sweet soy sauce (kecap manis), 2 cups chicken stock, and stir in 2 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper.
  5. Step 5: Bring to a gentle simmer, cover, and cook over low heat for 35-40 minutes until the chicken is tender and the sauce has thickened slightly.
  6. Step 6: Remove the whole spices before serving. Garnish with 1/4 cup chopped fresh coriander leaves and serve the stew hot with steamed rice or crusty bread.

Equipment for this recipe

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Frequently asked questions

How long does One-Pot Semur Chicken Stew with Indonesian Spices take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Semur Chicken Stew with Indonesian Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in One-Pot Semur Chicken Stew with Indonesian Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Semur Chicken Stew with Indonesian Spices for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Semur Chicken Stew with Indonesian Spices?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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