Sambal Chicken With Peppers By Lazy Darren Food

CHICKEN SAMBAL

Chicken Sambal image

Provided by Valerie Bertinelli

Time 1h35m

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 tablespoons unsalted butter
1/2 onion, finely chopped
1 1/2 cups basmati rice (or any long-grain white rice)
1 cup chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh cilantro
1/4 cup ponzu sauce or soy sauce
1/4 cup sambal (Asian chili sauce)
1/4 cup light brown sugar
1 tablespoon fish sauce
1 pound bone-in, skin-on chicken breasts (about 2 breasts), halved crosswise
1 pound bone-in, skin-on chicken thighs (about 4 large thighs)
Kosher salt and freshly ground black pepper
1 tablespoon melted coconut oil
1 1/2 cups diced yellow onion (about 1 medium onion)
3 tablespoons minced garlic (3 to 4 cloves)
2 tablespoons minced lemongrass (1 stalk)
1 tablespoon grated galangal (a 1-inch piece) or ginger
One 28-ounce can crushed tomatoes
Lime wedges, chopped scallions and cilantro, for garnish

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 NASI LEMAK

Sambal Nasi Lemak image

You may use the same ingredients (exclude anchovies) to make squid sambal, prawn sambal, chicken sambal, etc.

Provided by ida ku zaifah

Categories Breakfast

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup dried anchovy, fried (ikan bilis)
1/4 cup dried anchovy, extra, pounded
5 -6 tablespoons chili paste (soaked dried chillies in boiled water for 5 min, drain and blend mix with water)
2 onions, pounded
1 garlic clove, crushed
1 teaspoon shrimp paste (belacan)
2 tablespoons tamarind juice
1 big onion, sliced
1/2 cup oil
2/3-1 cup water
2 -4 tablespoons sugar
salt

Steps:

Heat oil and saute' onions and garlic for 1 minute
Add chilli paste and belacan and fry till fragrant, about 3 minute.
Mix tamarind juice and water into chilli mixture and cook for another 5 min or till sauce thick.
Add sliced onion, anchovies, salt and sugar and cook for another 2 minute.

Nutrition Facts : Calories 305.2, Fat 27.3, SaturatedFat 4.1, Sodium 3.7, Carbohydrate 15.9, Fiber 1.3, Sugar 10.3, Protein 0.9

SWEET SAMBAL SALMON FILLETS

Sweet Sambal Salmon Fillets image

There are many hot chile pepper pastes used as table condiments in China and Southeast Asia; I used sambal oelek which is the most common and most popular. Containing chiles, salt, vinegar and sometimes garlic and tamarind, the fiery paste gives food a powerful flavor boost giving this Salmon recipe an Asian flair. Serve on a bed of greens to keep the carbs down or on a bed of rice.

Provided by Rita1652

Categories Asian

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb salmon fillet, cut into 4
1 egg white, whisked lightly
2 tablespoons honey (or brown sugar)
2 tablespoons rice vinegar
1/4 teaspoon sesame oil
1/4 teaspoon soy sauce
1 -2 tablespoon sambal chili paste
2 garlic cloves, minced
1 teaspoon gingerroot, minced
1 tablespoon honey

Steps:

Place salmon in a shallow dish or zip-lock bag. Mix marinade and pour over salmon.
Marinade for 30 minutes to 2 hours in the fridge. Heat broil to high.
Cover a cookie sheet pan with foil and coat with a non stick spray.
Place fillet on foil with marinade drizzle over them. Place in oven on top rack.
Broil for 3-4 minutes flip and broil 3-4 more minutes brushing glaze once flipped.
Plate fillets and drizzle honey on top.

Nutrition Facts : Calories 201.9, Fat 5.3, SaturatedFat 1, Cholesterol 52.3, Sodium 120.9, Carbohydrate 13.6, Fiber 0.1, Sugar 13, Protein 24.4

NASI LEMAK WITH SAMBAL CHICKEN

Nasi Lemak With Sambal Chicken image

Make and share this Nasi Lemak With Sambal Chicken recipe from Food.com.

Provided by i_luv_maeda

Categories Malaysian

Time 40m

Yield 2-4 Plates, 2-4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup coconut milk
2 pandan leaves (knot )
1/4 ginger (Sliced )
1 teaspoon salt
3 cups uncooked rice
1/2 chicken
8 dried red chilies
3 cups water
2 cloves onions
2 garlic
1/4 ginger
1/2 cup oil
1 pinch salt

Steps:

For the rice :.
Mix all the ingredients , and leave to cook for 10 minutes .
For the chicken :.
Cut and remove the seeds from the dried red chili , soak in boiling water for 5 minutes .
Drain the water , and blend it with 1 cup of water ; get chilli paste .
Chop the chicken into smaller pieces .
Dice the onion , ginger and garlic .
Saute the garlic and ginger in a pan , under low heat for 2 minutes .
Add the chili paste into the pan , and mix until fragrant ; around 3 minutes .
Add the water in the pan and cook for 5 minutes , until it thickens .
Add the chicken , and the salt , and cook for another 2 minutes .
Lastly , serve .

Nutrition Facts : Calories 2521, Fat 118.2, SaturatedFat 40.8, Cholesterol 172.5, Sodium 1515, Carbohydrate 291.2, Fiber 12.8, Sugar 23.9, Protein 74.3

SAMBAL CHICKEN

Sambal Chicken image

Make and share this Sambal Chicken recipe from Food.com.

Provided by KitchenManiac

Categories Curries

Time 40m

Yield 5 serving(s)

Number Of Ingredients 17

Ingredients

1 chicken, chopped into bite size
1 teaspoon mustard seeds
1 stalk curry leaf
1 large onion, chopped
1 big tomatoes, chopped
15 shallots
2 cm ginger
1 teaspoon anise seed
12 cloves garlic
2 peppercorns
1 tablespoon chili paste, made from dried chillies soaked and then ground
1 tablespoon curry powder (chicken masala)
3/4 teaspoon salt
1 tablespoon tamarind pulp, mixed with and water and squeezing the juice
1/2 cup coconut milk
1/2 cup vegetable oil
red chile (garnish)

Steps:

Pound shallots, ginger, aniseed, garlic and peppercorns together to make the spice paste and set it aside.
Heat oil in a pan; add mustard seeds and curry leaves.
(brings out the flavour) Add chopped oions and fry till golden brown.
Add spice paste and fry till fragrant.
Add chilli paste and fry lightly.
Add chopped tomato and curry powder and stir-fry for 2 minutes.
Add chicken and stir-fry for 8 minutes.
Cover pan and let mixture simmer till chicken is almost done.
Add tamarind juice and simmer till chicken is fully cooked.
Add coconut milk, lower heat and continue to stir till oil appears on the surface.
Serve with hot fragrant rice.

Nutrition Facts : Calories 512.9, Fat 40.8, SaturatedFat 11.1, Cholesterol 68, Sodium 427.1, Carbohydrate 18.7, Fiber 1.5, Sugar 2.8, Protein 20.2