Recipe

March 21, 2016

Valerie Bertinelli’s Recipe For Chicken Sambal

Recipe: Valerie Bertinelli

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Valerie Bertinelli shares a recipe for Eddie’s Favorite Chicken Sambal from her cookbook One Dish At A Time.

“I got this recipe from my former mother-in-law, Mrs. Van Halen. I didn’t make it very often back then because Ed loved his mother’s version so much, but to this day, I still love how this recipe incorporates heat without overpowering the flavor. Sambal oelek is a spicy chile-based condiment you should be able to find in specialty grocery stores, especially Asian markets. If you can’t find galangal, use ginger as a substitute and for the juiciest results, use boneless, skinless chicken thighs.”

Ingredients

  • 1 ½  lb. boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2  tbsp peanut oil
  • 2  onions, halved and thinly diced
  • 4  cloves garlic, thinly sliced
  • 1  tbsp grated fresh galangal or ginger
  • ½  cup chopped tomato
  • 2  tbsp sambal oelek
  • 2  tbsp low sodium soy sauce
  • 1  tbsp light brown sugar
  • 2  tbsp freshly squeezed lemon juice
  • 2  cups cooked white rice
  • 1  tbsp fish sauce
  • 1  cup chopped fresh cilantro leaves

Directions

Yield: Serves 4

  1. Season the chicken all over with salt and pepper. Heat 1 tbsp of the oil in a large skillet over medium-high heat until shimmering. Add the chicken and brown well, about 6 minutes on each side. Don’t worry if the chicken sticks and tears a little as you flip it. Transfer the chicken, which will not be fully cooked, to a plate.
  2. Heat the remaining 1 tablespoon oil in the skillet. Add the onions, garlic, galangal, tomato and sambal oelek and cook until fragrant, about 2 minutes. Combine the soy sauce, brown sugar, lemon juice, fish sauce, and ¼ cup water in a small cup and stir. Pour into the skillet and, using a wooden spoon, stir up any browned bits from the bottom of the skillet.
  3. Add the chicken back to the skillet, along with any juices that have accumulated on the plate. Cover the pan and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken from the skillet to a cutting board and cut each piece of chicken into thirds. Arrange over rice and spoon the sauce over. Garnish with the cilantro and serve.
Photographer:

Photograph courtesy of Food Network

Source:

House & Home May 2016

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