Chicken Sambal Recipe

Chicken Sambal Recipe | Valerie Bertinelli

• Skill Level: Intermediate
• Makes: 4 servings
• Nutritional Info per Serving: Calories: 1207, Total Fat: 60g, Saturated Fat: 20g, Carbs: 99g, Fiber: 9g, Sugar: 22g, Protein: 71g, Cholesterol: 309mg, Sodium: 2049mg
• Total Time: 1 hour 35 minutes
• Hands-on Time: 1 hour

Basmati Rice Ingredients:

• 2 tbsp unsalted butter
• 1/2 onion, chopped finely
• 1 1/2 cups basmati rice (or any long-grained white rice)
• 1 cup chicken stock
• Kosher salt and freshly ground pepper
• 2 tbsp chopped fresh cilantro

Chicken Sambal Ingredients:

• 1/4 cup ponzu or soy sauce
• 1/4 cup sambal (Asian chili paste)
• 1/4 cup light brown sugar
• 1 tbsp fish sauce
• 1 lb bone-in, skin-on chicken breasts (about 2, halved crosswise)
• 1 lb bone-in, skin-on chicken thighs (about 4 large pieces)
• Kosher salt and pepper
• 1 tbsp melted coconut oil
• 1 1/2 cups diced yellow onion (about 1 medium onion)
• 3 tbsp minced garlic (from 34 cloves)
• 2 tbsp finely chopped lemongrass (1 stalk)
• 1 tbsp freshly grated galangal (1-inch knob) or ginger
• One 28-oz can crushed tomatoes
• Lime wedges, chopped scallions, and cilantro for finishing

Directions

1. Preparing the Rice: Set a saucepan over medium heat and add the butter. Once melted, add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the rice and stir about 1 minute to coat the grains. Pour in the chicken stock, 1 1/2 cups water, 1/2 tsp salt, and some ground pepper. Increase heat to medium-high and bring to a boil. Once boiling, cover, reduce heat, and cook until the liquid is absorbed, about 12 minutes.
2. Remove the saucepan from heat and let rest, covered, for 3 minutes. Fluff with a fork, stir in the cilantro, and adjust salt and pepper to taste.
3. Making the Chicken Sambal: In a small bowl, whisk together the ponzu (or soy), sambal, brown sugar, and fish sauce; set aside.
4. Season the chicken breasts and thighs on both sides with salt and pepper.
5. Heat the coconut oil in a large Dutch oven over medium-high. In two batches to avoid crowding, place chicken skin-side down and brown about 6 minutes; turn and brown the other side about 2 minutes. Transfer browned chicken to a plate.
6. Reduce heat to medium and add the onions, garlic, lemongrass, and galangal to the pot. Cook, stirring occasionally, until the onions are soft and aromatics develop some color, about 5 minutes. Stir in the crushed tomatoes and the sambal mixture. Bring to a boil, then reduce to a simmer.
7. Return the chicken to the pot, skin-side up, and simmer gently for 20 minutes, or until the chicken is cooked through.
8. To serve, spoon rice into bowls or onto plates, top with chicken and sauce, and garnish with lime wedges, scallions, and cilantro.

Prep Tips: This dish benefits from resting: the flavors deepen after it cools. Cool the chicken and sauce completely before sealing in an airtight container for storage. To reheat, place the sauce in a large oven-safe skillet, nestle the chicken skin-side up into the sauce, and simmer until heated through (about 15 minutes). Brush a little oil on the skin and broil briefly to crisp.