CHICKEN SAMBAL

Chicken Sambal image

Provided by Valerie Bertinelli

Time 1h35m

Yield 4 servings

Number Of Ingredients 20

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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.