Valerie Bertinelli’s Recipe For Chicken SambalRecipe By: Valerie Bertinelli
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.”
- 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
- 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.
- 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.
- 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.