Ayam Kalio (Indonesian Wet Chicken Rendang)

Ayam Kalio Padang (Wet Rendang Ayam) - Instant Pot or Stove-top

Course: Entree
Cuisine: Indonesian
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 -6 servings
Author: Marvellina
Make this delicious Padang ayam kalio (chicken rendang) using Instant Pot pressure cooker or on the stove. If you like the traditional dry rendang Padang, you will like this too.
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Ingredients

  • 3 lbs bone-in skin-on chicken pieces such as drumsticks and/or thighs
  • 3 Tbsp cooking oil
  • 200 ml water use 300 ml of water if not using coconut milk, use 100 ml if using pressure cooker
  • 100 ml coconut milk optional
  • 80 gr unsweetened grated coconut

Aromatics (process into a coarse paste):

  • 10 Cayenne peppers
  • 2 Thai chili more if you like it spicy
  • 6 shallots peeled
  • 5 garlic peeled
  • 1 inch ginger peeled

Spices:

Herbs:

Seasonings:

Instructions

Toast the grated coconut:

  • Place the grated coconut in a dry pan over medium heat. Saute until the coconut turns golden brown and dry. Set aside. Can be kept in a jar in the refrigerator for up to 2 weeks or even a month

Cooking on the stove:

  • Preheat a large heavy-bottom pot. Add cooking oil. Swirl to coat the base of the pot. Add aromatic paste and saute for about 3 minutes. Take care not to burn it. Add the spices and herbs and saute for another 30 seconds. Add the chicken pieces and seasonings followed by water and coconut milk (if using)
  • Bring to a boil and then lower the heat to let it gently simmer until the chicken pieces are cooked through. The chicken pieces will ooze out more liquid too as they cook. If you use coconut milk, the oil will separate and you can see it floats. There should still be some wet sauce. If liquid runs low before chicken cooks through, add more water
  • Once the chicken is cooked through (no longer pink or bloody, or internal temperature is 165F), probably about 20-25 minutes, depending on the size of the pieces too. Stir in the toasted grated coconut and stir to mix. Have a taste and season with more salt if needed

Cooking with Instant Pot Pressure Cooker:

  • Press saute. When it's hot, add cooking oil. Add aromatic paste and saute for about 3 minutes. Take care not to burn it. Add the spices and herbs and saute for another 30 seconds. Add the chicken pieces and seasonings followed by water and coconut milk (if using)
  • Turn off saute mode. Scrape the bottom of the pot to make sure nothing is stuck there. Close the lid and turn the steam release valve to "sealing". Press "Pressure Cooker" and make sure it's on "high pressure". Set timer to 20 minutes. If you use frozen chicken, add another 5 minutes to the cooking time
  • After the timer is up, release pressure immediately. Stir in the toasted grated coconut and have a taste and adjust by adding salt if needed