Cooked - Indonesian Chicken With Sambal Matah

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Home Pricing Community My Recipes

Indonesian Chicken With Sambal Matah

4.0

8 boneless chicken thighs or breasts, skinned

Salt and freshly cracked black pepper, to taste

2 tbsp rapeseed (canola) or coconut oil

FOR THE SAMBAL MATAH

8 green bird’s eye chilies, chopped finely

2 red jalepenos or bird’s eye chillies

8 shallots, sliced thinly

5 cloves garlic, minced

3 lime leaves, stem removed and sliced thinly

1 tbsp lime juice

Salt to taste

Sugar to taste (optional)

2 lemongrass, peeled white part only

½ tsp terasi or Chinese shrimp paste (optional)

3 tbsp coconut oil

To make the sambal matah, place the chillies, shallots, garlic, lime leaves and lime juice in a mixing bowl. Set aside.
Heat the coconut oil in a pan over medium high heat and fry the lemongrass to soften for a couple of minutes. Then add the shrimp paste and fry, stirring continuously for another 30 seconds.
Pour this over the chopped veggies and mix it in. Taste it and add salt and/or sugar to taste. Set aside.
To cook the chicken, season the chicken thighs with salt and pepper to taste. Then heat the oil for the chicken in the same pan over medium high heat.
When visibly hot, add the chicken and cook for about 4 minutes per side or until cooked through. The juices should run clear when pricked with a knife. The cooked temperature for chicken is 75c/165f.
Shred the cooked chicken into bite sized pieces and mix it into the sambal matah. Serve immediately with a few ice cold Bitangs if you like.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍽️Main Dish

Cuisine🇮🇩Indonesian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 40m

Created 125 weeks ago

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