Ambila Chicken

* Exported from MasterCook *

Ambila Chicken

Recipe By : Gourmet April 1997
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Peas Chicken
Gourmet Magazine To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***FOR SEASONING PASTE***
2 fresh jalapeño 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 jalapeños 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 jalapeños, 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.

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