Chicken And Potato Napoleon With Spicy Tomato Sambal Sauce Recipes

CHICKEN SAMBAL

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.

NAPOLEON CHICKEN

Steps:

• Cut chicken into pieces.
• Dredge chicken in the flour, pepper, oregano mixture.
• Brown till golden in the olive oil and butter.
• Place in casserole dish.
• Saute the chopped onions and sliced mushrooms.
• Add and mix well the following-.
• 1 cup chicken broth (1cup water and a chicken Oxo cube).
• 1 large tin tomato- well drained.
• ½ tin black olives, halved.
• 1-2 garlic buds, crushed.
• Place over chickenand mix together well.
• Bake 350 degree oven, covered, x 45-60 minutes, removing lid last 15 minutes of cooking time.
• Serve over rice.

ITALIAN CHICKEN AND SPICY TOMATO SAUCE

Steps:

• Cut raw chicken into small cubed pieces.
• Place into skillet with Tbsp of olive oil.
• Cook until the chicken is almost done.
• Then add the chopped garlic and onion and continue to cook until the meat is completely cooked.
• Add tomatoes, Italian spices, red pepper flakes and salt and pepper to taste.
• Continue to cook for about 3-7 minutes more.
• Then add in the tomato paste.
• Cook about 5-7 minutes more to complete.
• Meanwhile, heat the pasta according to the package directions.
• After cooking the pasta, drain but do not rinse.
• Serve the sauce over the pasta and enjoy!