Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
Rendang is a slow-cooked dish that requires hours of stovetop nursing. It was only when I bought an Instant Pot that I even entertained the idea of making it myself. And when I did, I decided to make a chicken version—rendang ayam—rather than the usual beef rendang. I prefer using chicken thighs because they don’t dry out as easily, but use chicken breasts if you prefer them. You can also use bone-in chicken parts for this dish; you’ll need to increase the cook time to 15 minutes.
Cooks' Note
For the ground chili, I use a mix of 1½ tsp. cayenne (spicy), 1 Tbsp. ancho (medium spicy), and 1 Tbsp. plus 1½ tsp. paprika (not spicy).
Recipe notes
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