Ambila Chicken Recipes

AMBILA CHICKEN

Ambila Chicken image

_(Braised Chicken with Chilies and Chinese Long Beans)_ The intoxicating seasoning paste in this Eurasian stew may be used to flavor chicken, beef, lamb, or seafood.

Yield Makes 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 fresh jalapeño chilies
15 fresh hot red cherry peppers or eight 4-inch-long fresh red chilies
2 large or 4 small stalks fresh lemongrass
1-inch piece fresh gingerroot, peeled
3/4 pound small shallots (about 20), halved
6 garlic cloves
3 candlenuts or 5 macadamia nuts
1/2 teaspoon dried shrimp paste
1 teaspoon turmeric
1 pound Chinese long beans or green beans
1/3 cup corn or safflower oil
a 3/4- to 4-pound chicken, cut into 16 serving pieces
1 1/2 cups water
3 tablespoons fresh lemon juice
1 1/2 tablespoons soy sauce
1 1/2 teaspoons sugar
1 teaspoon salt, or to taste
Accompaniment: steamed rice

Steps:

Wearing rubber gloves, seed and devein jalapeños and about half of cherry peppers or red chilies for a moderately hot dish. Trim root ends and tough tops of lemongrass, discarding dry outer leaves, and slice thin. Cut gingerroot into 4 pieces.
To a food processor with motor running add jalapeños, cherry peppers or red chilies, lemongrass, gingerroot, and remaining seasoning paste ingredients, 1 at a time through feed tube, and purée to a paste.
Trim beans and cut into 2-inch pieces. Heat a 6-quart heavy kettle over moderately low heat until hot. Add oil and heat until hot but not smoking. Cook seasoning paste, stirring frequently, until dry and very fragrant, about 25 minutes. Add chicken and cook over moderate heat, stirring, 10 minutes. Add water and simmer chicken, covered, stirring occasionally, 25 minutes, or until almost cooked through. Skim any fat from surface.
Stir in beans and simmer, covered, until beans are almost tender, 5 to 10 minutes. Stir in lemon juice, soy sauce, sugar, and salt and simmer, covered, 5 minutes, or until beans are tender.
Serve braised chicken with rice.

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