One Pot Balinese Chicken
This version of Balinese chicken, is simple enough that you don’t have to go hunting all over town for ingredients. It’s tangy and delicious and one pot wonderful. Watch the video to see how easy it is.
I use a Le Creuset baking pot but you can use any thick based baking / cooking pot with high sides about 24-28 cm /10-12 in. A roasting pan that is flat and large is not suitable because it is too wide for the sauce to bubble around the chicken.
You can use the chicken straight away without the need to marinade for a long time. Equally you could marinade for a few hours or even overnight if you like.
You can also use a whole chicken or boneless pieces. A whole chicken will take around 60 minutes (test the leg for when the juices run clear. The boneless pieces will take less time. Around 30 minutes for thighs and approx 20 minutes for breasts ( depending on there size) The recipe is best though with chicken on the bone ( its juicier)
If the bottom of the pot is very darkened or burnt once the chicken is sealed it is better to use a piece of kitchen paper to clean. Add a bit more oil, heat and add the paste after that.
It is important to cook out the paste well till the colour changes and it smells fragrant.
Never save part of the marinade. It must be cooked out as it has had raw chicken in it.