CHICKEN SAMBAL
Provided by Valerie Bertinelli
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the basmati rice: Melt the butter in a saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt and some pepper. Increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and cook until the liquid has been absorbed, about 12 minutes.
- Remove from the heat and let stand, covered, for 3 minutes. Stir in the cilantro and season with salt and pepper.
- For the chicken sambal: Whisk together the ponzu, sambal, brown sugar and fish sauce in a small bowl. Set aside.
- Sprinkle the chicken breasts and thighs liberally with salt and pepper on both sides.
- Heat the coconut oil in a large Dutch oven over medium-high heat. In two batches, add the chicken, skin-side down, and sear until golden brown, about 6 minutes; flip and sear on the reverse side, another 2 minutes. Transfer the chicken to a plate.
- Reduce the heat to medium and stir in the onions, garlic, lemongrass and galangal. Saute until the onions have softened and the garlic, lemongrass and galangal are lightly toasted, 5 minutes. Add the crushed tomatoes and the sambal mixture; bring to a boil, then reduce the heat to a simmer. Return the chicken to the pot, skin-side up, and simmer for 20 minutes to finish cooking through.
- Serve over the rice, garnished with lime wedges, scallions and cilantro.
SPICY CARROT SAMBAL
This tangy, sweet and spicy sambal is loaded with grated carrots and sauteed garlic. Whether you serve it with curry or tuck it into a sandwich, the sambal is sure to jazz up any meal.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Put the oil, garlic, and jalapeno in a small skillet over medium heat and cook, stirring, until the garlic is lightly browned and fragrant, about 5 minutes. Put the sugar in a bowl and stir in the garlic mixture; cool. Add the lime juice and fish sauce and stir to dissolve the sugar completely. Add the carrots, scallion, and cilantro and toss. Serve immediately or refrigerate in a tightly sealed container for up to 3 days.
- Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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