*  Exported from  MasterCook  *

                              Ambila Chicken

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Seasoning Paste:
   2                    Fresh jalapeno chilies
  15                    Fresh hot red cherry
                        - peppers -OR-
   8                    Fresh red chiles (4")
   2      lg            Lemongrass stalks or 4 short
   1                    Fresh ginger piece (1") --
                        - peeled
     3/4  lb            Small shallots -- halved
   6      cl            Garlic
   3                    Candlenuts -OR-
   5                    Macadamia nuts
     1/2  ts            Dried shrimp paste
   1      ts            Turmeric
   1      lb            Chinese long beans or
                        - green beans
     1/3  c             Corn or safflower oil
   3      lb            Chicken -- cut into 16 serving
                        - pieces (3 to 4)
   1 1/2  c             Water
   3      tb            Fresh lemon juice
   1 1/2  tb            Soy sauce
   1 1/2  ts            Sugar
   1      ts            Salt -- or to taste
                        Steamed rice -- accompaniment

(Braised Chicken with Chilies and Chinese Long Beans)

Make Seasoning Paste:

Wearing rubber gloves, seed and devein jalapenos and about half of
cherry peppers or red chilies for a moderately hot dish. Trim root
ends and tough tops of lemongrass, discarding dry outer leaves, and
slice thin. Cut ginger into 4 pieces.

To a food processor with motor running add jalapenos, cherry peppers,
or red chilies, 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" pieces. Heat a 6 qt heavy kettle over
moderately low heat until hot. Add oil and heat until hot but not
smoking. Cook seasoning paste, stirring frequently, until dry and
very fragrant, about 25 minutes. Add chicken and cook over moderate
heat, stirring, 10 minutes. Add water and 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 minutes. Stir in lemon juice, soy sauce, sugar, and salt and
simmer, covered, 5 minutes, or until beans are tender.

The intoxicating seasoning paste in this Eurasian stew may be used to
flavor chicken, beef, lamb, or seafood.

Serve braised chicken with rice.

Yield: 4 Servings

MC formatted by Barb at Possum Kingdom


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