Sambal Chicken My Way Food

CHICKEN SAMBAL

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.

SAMBAL CHICKEN, MY WAY

Steps:

• Gather all ingredients before starting recipe.
• Cut chicken thighs in half, roughly equal sized pieces.
• Mix marinade ingredients in a medium sized bowl.
• Add chicken thighs and set aside for about an hour. If you plan to marinate the chicken longer than an hour, refrigerate but remove chicken from your refrigerator an hour before cooking.
• Pre heat over to 425°F
• Line a sheet pan with non-stick aluminum foil and transfer chicken pieces to sheet pan.
• Pour left over marinade into a small sauce pan and bring to a gentle boil over medium heat, cook for 1-2 minutes, then reduce heat to medium low until ready to serve.
• Transfer chicken to pre heated oven and cook for about 20-25 minutes, or until the chicken is beginning to char around the edges. Turn chicken and cook for another 15 minutes, or until the second side begins to char.
• Remove to a platter and serve with plain white basmati rice with reserved marinade drizzled over the chicken.