Chicken in Spicy Peanut Sauce
Chicken in spicy peanut sauce is the first Stoned Soup Indonesian recipe entry. So what is Indonesian food? Indonesia is the world’s largest island country and 14th largest country in the world. Their cuisine is influenced by Chinese, Malaysian, Indian, Thai, Middle Eastern, and Dutch; as well as indigenous Javanese. Making the peanut paste is quite easy. All of the paste ingredients get processed with an immersion blender. I used half of a whole chicken, cut into 2” bone in pieces with a clever. The chicken gets browned in a pan, then kept warm in the oven while you make the sauce. The peanut paste get cooked for 2 minutes, the simmered in coconut milk and chicken stock for 10 minutes. The chicken is added back in and simmered for a few more minutes; the garnished with sliced red chilies and lime leaves. The chicken is always served with rice.
Servings: 4
Equipment
- immersion blender or food processor
Ingredients
- 2 tbsp vegetable oil
- 1/2 whole chicken cut into 2” pieces
- 1 cup chicken stock
- 1 1/4 cup coconut milk
- salt to taste
Peanut Paste
- 1 cup unsalted peanuts
- 1 medium onion chopped
- 5 garlic cloves
- 1/4 cup sweet soy sauce
- 2 tsp brown sugar
- 2 tsp sambal
- 1 tbsp coconut milk
Garnish
- 1 red chili thinly sliced
- 6 large kaffir lime leaves julienned
Instructions
- Add all of the peanut paste ingredients to a food processor or immersion blender.
- Process until smooth. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken. Brown on all side for about 10 minutes. Season with salt. Transfer chicken to a baking pan and place in a 350 degree preheated oven while you make the sauce.
- In the same pan, add the peanut paste. Cook for 2 minutes.
- Pour in the chicken stock and coconut milk. Mix and let simmer for 10 minutes on medium heat.
- Add the chicken back in. Simmer for 5 more minutes.
- Garnish with sliced red chilies and julienned lime leaves.
