Surinamese chicken thighs with basmati rice

Ingredients

• 800 gboneless chicken thighs
• 60 ml (4 tbsp)ketjap manis
• 45 ml (3 tbsp)ketjap asin
• 5 cloves, finely choppedgarlic
• 1, finely choppedred chilli
• 3 cm, gratedfresh ginger
• 7.5 ml (1½ tsp)Chinese five-spice powder
• 5 ml (1 tsp)galangal powder
• to tastesunflower oil
• 2, sliced into ringsonions
• 2, choppedtomatoes
• 1chicken stock cube
• 5 ml (1 tsp)trassi (shrimp paste)
• 400 gbasmati rice
• 30 ml (2 tbsp), finely choppedcelery leaves

Instructions

1. 1

   Cut the chicken

   Cut the chicken thighs into pieces of about 2 cm.

2. 2

   Mix the marinade

   In a large bowl, combine the ketjap manis, ketjap asin, garlic, chilli, ginger, five-spice powder and galangal powder.

3. 3

   Marinate the chicken

   Add the chicken pieces and turn them in the marinade. Cover the bowl well and refrigerate for at least a few hours, or preferably overnight.

4. 4

   Bring to room temperature

   Take the chicken out of the fridge about 30 minutes before cooking.

5. 5

   Soften the onions

   Heat a splash of sunflower oil in a large pan over a medium heat. Fry the onion rings until translucent.

6. 6

   Add tomato and stock

   Add the chopped tomatoes and stock cube, and fry briefly.

7. 7

   Brown the chicken

   Add the chicken and its marinade, then brown the pieces on all sides over a high heat.

8. 8

   Stir in trassi

   Add the trassi with a small splash of water and stir it through the pan.

9. 9

   Simmer the chicken

   Turn the heat to low and simmer the dish for 60 minutes.

10. 10

    Cook the rice

    Cook the basmati rice according to the instructions on the packet.

11. 11

    Serve the meal

    Serve the chicken with the cooked rice and atjar or another vegetable.

What is Surinamese chicken with rice?

This is a home-style Surinamese chicken dish served with rice, drawing on the layered seasoning and savoury-sweet flavours common in Surinamese cooking. The recipe marinates chicken thighs in ketjap, garlic, chilli, ginger and spices, then lets them cook slowly in a tomato and onion base.

The long marinade gives the chicken time to take on flavour, while the gentle simmer makes the sauce cohesive. Basmati rice and a sweet-and-sour relish such as atjar complete the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 785 calories, 39g protein, 100g carbs, 25g fat.

The rice supplies most of the carbohydrates, while the chicken thighs provide most of the protein and a substantial share of the fat. The ketjap, oil and chicken also contribute energy, and the sauces and stock cube make sodium a notable part of the meal. Add atjar or another vegetable alongside the rice and chicken to round out the plate.

Build flavour in the marinade

Ketjap manis: this sweet, thick Indonesian soy sauce gives the marinade its rounded sweetness. Ketjap asin adds a saltier, more savoury note, so keep in mind that both sauces contribute seasoning.

Aromatics: garlic, fresh ginger and red chilli bring pungency and heat, while five-spice and galangal add warm, fragrant notes. Grating the ginger and chopping the garlic finely helps them spread through the marinade.

Give the chicken time

Marinating: the recipe calls for at least a few hours in the fridge, with overnight preferred. Cover the bowl well so the chicken stays chilled and the marinade does not spill or pick up other fridge smells.

Before cooking: leave the chicken out for about 30 minutes, as directed. This gives it a little time to lose its chill before it goes into the hot pan.

Brown, then simmer

Onions first: cook the rings over medium heat until translucent, rather than rushing them over high heat. Add the tomatoes and stock cube and fry briefly before adding the chicken.

Chicken next: brown the pieces on all sides over high heat, then stir in the trassi and a small splash of water. Once the pan is brought to a low simmer, cook for the full 60 minutes so the chicken can soften in the sauce.

Check the sauce and chicken

During the simmer, keep the heat low so the sauce bubbles gently rather than boiling hard. Stir occasionally to help prevent the mixture catching on the bottom of the pan.

The chicken should be cooked through and tender after the stated simmer. If the sauce becomes very thick before the cooking time is up, use a small splash of water to loosen it.

Cook the rice separately

Cook the basmati according to its packet instructions while the chicken simmers. Keeping it separate helps the grains stay distinct rather than absorbing all the sauce in the pan.

Serve the rice alongside the chicken and spoon over some of the tomato-and-ketjap sauce. Atjar or another vegetable brings a fresh, sweet-and-sour contrast to the rich, spiced chicken.

Recipe notes & tips

• For the fullest flavour, marinate the chicken overnight in the fridge.
• Cut the chicken into similarly sized pieces so they cook at a similar pace.
• Use a large pan so the chicken can brown rather than crowding the pieces together.
• Keep the heat low during the 60-minute simmer and stir occasionally.
• Taste the sauce before serving, as the ketjap and stock cube both bring saltiness.
• Cook the rice close to serving time and follow the packet instructions for the best texture.

Variations

• Adjust the chilli: use less for a milder dish or more for extra heat.
• Add vegetables: serve with green beans or another vegetable alongside the atjar.
• Use chicken drumsticks: cook them in the same marinade and check they are cooked through.
• Swap the rice: serve with another plain rice variety if basmati is unavailable.
• Make it less sweet: reduce the ketjap manis slightly and retain the ketjap asin for savouriness.

Common mistakes to avoid

• Skipping the marinade: the chicken has less time to take on the seasoning; allow at least a few hours.
• Crowding the pan: the chicken may steam instead of browning; use a large pan.
• Cooking the onions too fast: they can colour before turning translucent; use medium heat.
• Simmering too vigorously: the sauce can catch on the base; keep it at a low simmer.
• Adding too much water: the sauce can become thin; use only a small splash with the trassi.
• Overcooking the rice: it can turn soft and clump together; follow the packet timing.

How to store

Cool leftovers promptly and store the chicken and rice separately in covered containers in the fridge for up to 3 days. Reheat until piping hot, adding a small splash of water to the chicken if its sauce has thickened; reheat the rice only once.

Frequently asked questions