Real Recipes From Real Home Cooks ®

indonesian beggar's chicken (clay pot)

Recipe by
Mikekey *
Seattle, WA

This is done in a clay cooker, such as a Romertopf. Serve with basmati or jasmine rice. Remember the clay cooker needs to be soaked in water and put into a COLD oven.

yield 6 serving(s)
prep time 2 Hr
cook time 1 Hr 30 Min
method Bake

Ingredients For indonesian beggar's chicken (clay pot)

  • 1 md
    onion, peeled and sliced
  • 2 Tbsp
    chopped fresh cilantro
  • 3 clove
    garlic, chopped
  • 1 Tbsp
    tamarind paste
  • 1
    serrano chile, seeded and chopped
  • 1
    anchovy fillet, drained and chopped
  • 2 Tbsp
    soy sauce
  • 1 Tbsp
    fresh lime juice
  • 1/4 tsp
  • 1/2 tsp
    ground black pepper
  • 4-5 lb
    whole chicken

How To Make indonesian beggar's chicken (clay pot)

  • 1
    In a blender or food processor, combine all ingredients, except chicken, and blend to a paste.
  • 2
    Rinse Chicken and pat dry with paper towel. Place on a plate and spread one third of the paste on the inside of the chicken. Spread remaining paste on outside of chicken and cover with plastic wrap. Refrigerate for 1 to 2 hours.
  • 3
    Soak 3-quart clay cooker (top and bottom) in water for 15 minutes.
  • 4
    Place chicken in soaked clay cooker and cover with lid. Place in a COLD oven. Set temperature to 450F and cook for 1 hour and 25 minutes.
  • 5
    Remove chicken from cooker and let rest on platter for 10 minutes before carving.
  • 6
    Meanwhile, pour the pan juices from the cooker into a small bowl and let sit until ready to serve. Just before serving, skim off any fat that has risen to the surface. Carve chicken and serve with the pan juices.

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