Sambal Chicken Recipes

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 CHICKEN SKEWERS

Sambal Chicken Skewers image

If you enjoy a spicy Thai chicken dish, You're gonna like this one. Passed on to me from a friend who is not very computer savy, but an excellent cook.

Provided by WokRokr

Categories Poultry

Time 30m

Yield 5-6 skewers, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breasts
1/2 cup brown sugar
1/2 cup rice vinegar
1/3 cup chili paste (Sambal Oelek)
1/4 cup fish sauce
1/4 cup sriracha hot sauce
2 tablespoons ground ginger (I used fresh minced)

Steps:

Mix brown sugar, rice vinegar,chile paste, fish sauce, Sriracha, and ginger.
Marinate chicken for 6-8 hours in plastic bag.
Thread chicken onto metal or soaked wooden skewers.
Take reserved marinade and bring to boil to use as a basting sauce.
Grill chicken 15 minutes, turning and basting occassionally.

SAMBAL CHICKEN SKEWERS

Sambal Chicken Skewers image

Provided by Alison Roman

Categories Chicken Poultry Low Fat Low Cal Backyard BBQ Dinner Summer Grill Grill/Barbecue Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup Sriracha
2 teaspoons finely grated peeled ginger
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2"-2" pieces
Ingredient info: Hot chili paste is available at Asian markets and many supermarkets.
Special Equipment
8 bamboo skewers soaked in water at least 1 hour

Steps:

Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.
Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes.
Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.

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