Indonesian Beggar's Chicken (Clay Pot)

Indonesian Beggar's Chicken (clay Pot) Recipe

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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.


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2 Hr
1 Hr 30 Min


  • 1 medium
    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.

Printable Recipe Card

About Indonesian Beggar's Chicken (Clay Pot)

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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