Ajam Setàn is spicy chicken.
First the chicken is stripped of its bones.
Then it is simmering for more than 1 hour just below boiling point in a special spicy bumbu (sauce with spices).
In contrary to Ajam Ritja, this Ajam Setàn does not contain any coconut, making it more spicy.
The lombok (chili pepper) based bumbu (seasoning/condiment) is coming from an old traditional recipe of Java.
You can choose to complement with either rice, nasi or bami. See these dishes below.