Search the entire site for recipes

Search for :

Ambila Chicken
Ambila Chicken Category:     Lamb 
Views:     441 
Ingredients And Procedures

***FOR SEASONING PASTE*** 2 fresh jalape?o chilies

15 fresh hot red cherry peppers -- or eight

-- 4-inch-long fresh -- red chilies 2 large stal fresh lemongrass -- or 4 short

1 piece fresh gingerroot -- peeled (1")

3/4 pound small shallots -- halved

6 garlic cloves

3 candlenuts -- or 5 macadamia nuts

1/2 teaspoon dried shrimp paste

1 teaspoon turmeric

1 pound chinese long beans -- or green beans

1/3 cup corn oil -- or safflower oil

3 pounds chicken -- cut into 16 serving

pieces (3 to 4) 1 1/2 cups water

3 tablespoons fresh lemon juice

1 1/2 tablespoons soy sauce

1 1/2 teaspoons sugar

1 teaspoon salt -- or to taste

steamed rice -- accompaniment

Make seasoning paste:

Wearing rubber gloves, seed and devein jalape?os and about half of cherry pepper s or red chilies for a moderately hot dish. Trim root ends and tough tops of l emongrass, discarding dry outer leaves, and slice thin. Cut gingerroot into 4 pieces.

To a food processor with motor running add jalape?os, cherry peppers or red chil ies, lemongrass, gingerroot, and remaining seasoning paste ingredients, 1 at a time through feed tube, and puree to a paste.

Trim beans and cut into 2-inch pieces. Heat a 6-quart heavy kettle over modera tely low heat until hot. Add oil and heat until hot but not smoking. Cook sea soning paste, stirring frequently, until dry and very fragrant, about 25 minute s. Add chicken and cook over moderate heat, stirring, 10 minutes. Add water a nd simmer chicken, covered, stirring occasionally, 25 minutes, or until almost cooked through. Skim any fat from surface.

Stir in beans and simmer, covered, until beans are almost tender, 5 to 10 minut es. Stir in lemon juice, soy sauce, sugar, and salt and simmer, covered, 5 min utes, or until beans are tender.

(Braised Chicken with Chilies and Chinese Long Beans)

Notes: The intoxicating seasoning paste in this Eurasian stew may be used to fl avor chicken, beef, lamb, or seafood.

Serve braised chicken with rice.

Makes 4 to 6 servings.

MC formatted by Barb at Possum Kingdom using MC Buster & SNT

Converted by MC_Buster.

Rate this recipe!
Send this recipe to your friends
Post a comment
Enter Your Name:

Email (Required) :

Confirm Email (Required) :


Your comment (Required):

Submit Your Own Recipes

Most Popular Recipes
Herring Salad with Apples, Dill Pickles, and Horseradish
Brown Rice Bread
Artichoke Croustades
Ground Beef with Spaghetti Parmigiana
Almond Butter Coffee Cake
Apricot & Cucumber Soup
Halloween Hash
Green Corn Tamales
Ground Beef Turnovers
Gulai Merah (Red Short Ribs Of Beef)
Spinach with Bechamel
Achara Zuke (Turnips in Vinegar Dressing No. 36)
Creole Bouillabaisse
Artichoke Bottoms with Bay Scallops
Artichaud Dieppoise!
Halfway House Pot Roast
Ground Beef/Eggplant Casserole
Mango & Tamarind Chutney
Assam Spicy Shrimp

Top Rated Recipes
Cajun Stuffed Pistolettes
Cranberry Banana Bread
Ground Beef Stroganoff
Lamb& Grilled Onion Taco w/Fresh Mint &Tomato Salsa (Gc)
Lanza's Lumaconi
Apricot Raisin Spread Davis
Brazilian Iced Chocolate Coca-Cola
Eli Gold's Barbecued Shrimp
Hot Shoestring Potato Salad
Apricot & Cucumber Soup


Link Directory | link directory | GeekySpeaky: Submit Your Site! | Blog Matter

Copyright © 2004-2018 Sean Noble, All rights reserved
Read our Disclosure Policy