Spicy Indonesian Chicken Balado

Introduction

Ayam Balado is one of Indonesia’s most iconic spicy chicken dishes, originating from the rich culinary heritage of West Sumatra. Known for its fiery red color and bold flavor, this dish features tender chicken simmered in a vibrant blend of chili, shallots, garlic, and tomatoes—enhanced with a balado seasoning mix. “Balado” itself refers to the chili-based sauce that’s stir-fried and used in various Indonesian recipes, often associated with Padang cuisine. Perfect for spice lovers, Ayam Balado brings together savory heat, a hint of sweetness, and rich umami flavor in every bite. Whether served at family dinners or festive gatherings, this dish is a guaranteed showstopper.

Time

Preparation Time: 15 minutes
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Cooking Time: 40 minutes
Total Time: 55 minutes

Needed Equipment

Cutting board
Chef’s knife
Large skillet or wok
Blender or food processor
Measuring spoons
Mixing spoon or spatula
Bowl and paper towels (for chicken prep)

Serving Size

Servings: 4 portions

Difficulty Level

Medium

Allergen Information

May contain: Alliums (garlic, shallots)
Gluten-Free: Yes (check seasoning mix)
Dairy-Free: Yes
Nut-Free: Yes
Egg-Free: Yes

Dietary Preference

Omnivore

Course

Main Course

Cuisine

Indonesian

Ingredients

Ingredient	Quantity
Chicken (cut into pieces)	½ kg
Balado seasoning mix	1 sachet
Shallots	16 cloves
Garlic	8 cloves
Tomatoes	2 medium
Water	2 cups
Sugar	2 tablespoons
Salt	1 teaspoon
Cooking oil	12 tablespoons

Instructions

Prepare Chicken
Rinse the chicken pieces under cold water and pat them dry thoroughly with paper towels. Set aside in a bowl.
Make the Spice Paste
Peel the shallots and garlic. Roughly chop them along with the tomatoes. Blend all three ingredients in a food processor until smooth.
Cook the Paste
In a large skillet, heat the cooking oil over medium heat. Add the blended spice paste and sauté for 5–7 minutes until aromatic and the oil starts separating.
Add Water and Seasoning
Pour in the water and stir in the balado seasoning mix. Mix thoroughly and bring to a boil. Lower the heat and simmer the sauce until it begins to thicken.
Season the Sauce
Add the sugar and salt, stirring until fully dissolved.
Cook the Chicken
Add the chicken pieces to the sauce. Stir well to coat. Simmer on low heat for 20–30 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is thick and glossy.
Serve
Once the chicken is tender and flavorful, remove from heat. Serve hot with steamed rice or favorite accompaniments.

Preparation Tips

For extra depth of flavor, marinate the chicken in a bit of salt and lime juice for 15 minutes before cooking.
Frying the chicken first before simmering in the sauce is a traditional option that adds crispiness.
Use ripe tomatoes for a naturally sweeter base.

Nutritional Information (per serving)

Nutrient	Amount
Calories	~420 kcal
Protein	~26 g
Carbohydrates	~18 g
Sugars	~7 g
Fat	~28 g
Saturated Fat	~6 g
Fiber	~2 g
Sodium	~620 mg

Values are approximate and may vary depending on exact ingredients used.

Tips and Tricks

Adjust the spice level by using fewer shallots or substituting with red chili if desired.
If the sauce thickens too much, add a splash of water to reach your desired consistency.
Leftover sauce can be stored and used with eggs or tofu.

Add-ons

Add sliced red chilies for more heat and a colorful presentation.
Squeeze fresh lime or kaffir lime juice at the end for a citrusy twist.
Sprinkle fried shallots on top for added crunch and aroma.

Side Dishes

Steamed Jasmine Rice – the perfect base for soaking up the spicy sauce.
Sayur Asem (Tamarind Vegetable Soup) – provides a sour counterbalance.
Tempeh or Tofu Goreng – makes a protein-packed vegetarian side option.

Improvements

Use fresh ground chili instead of a premade seasoning for a homemade touch.
Incorporate lemongrass or galangal to layer in more traditional Indonesian notes.
Try grilling the chicken before simmering for smoky complexity.

Save and Store

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
Not ideal for freezing due to texture changes in tomatoes and chicken.

FAQ

Q1: Can I use boneless chicken?
Yes, boneless chicken breast or thighs work just as well and cook a bit faster.

Q2: Is balado seasoning spicy?
Yes, it’s known for its heat. Adjust quantity if you’re sensitive to spice.

Q3: Can I make this vegetarian?
Absolutely! Substitute chicken with tofu or tempeh, and follow the same preparation steps.

Q4: What’s a good substitute for balado mix?
You can use a blend of chili flakes, salt, sugar, and lime juice as a base if you don’t have the packet.

Conclusion

Ayam Balado is a delicious showcase of Indonesia’s fiery culinary traditions—rich in color, bold in flavor, and irresistibly spicy. With its perfect blend of tomatoes, shallots, garlic, and a powerful seasoning mix, it offers a dish that’s both comforting and exciting. Whether you’re new to Southeast Asian cuisine or a long-time fan, this recipe brings a satisfying plate to the table every time. Try it once, and it’s bound to become a staple in your spicy food repertoire.