Asian > Chinese

Dapanji with Rice Recipe

Ingredients with Measurements:
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tbsp chili flakes
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 1/2 cup chopped cilantro
- 4 cups cooked rice

Special equipment needed:
- Large skillet or wok

Step-by-step instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. Add the onion, red bell pepper, and green bell pepper to the skillet and cook until softened, about 5 minutes.
5. Add the garlic and ginger and cook for another minute.
6. Add the tomato paste, soy sauce, chili flakes, cumin powder, coriander powder, paprika, salt, and black pepper to the skillet and stir to combine.
7. Add the chicken broth and bring to a simmer.
8. Return the chicken to the skillet and stir to combine.
9. Cover the skillet and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
10. Stir in the chopped cilantro.
11. Serve the dapanji over cooked rice.


- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 450
- Fat: 14g
- Carbohydrates: 47g
- Protein: 34g
- Sodium: 1300mg
- Sugar: 6g

Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or tofu for a vegetarian option.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as carrots or zucchini.
- Chicken broth can be substituted with vegetable broth or water.

Variations:
- Add diced potatoes or sweet potatoes for a heartier dish.
- Use different spices such as turmeric or garam masala for a different flavor profile.
- Add a can of diced tomatoes for a more tomato-based sauce.

Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use a non-stick skillet or wok to prevent sticking.
- Adjust the spice level to your preference by adding more or less chili flakes.

Storage instructions:
- Store leftover dapanji in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the dapanji in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve the dapanji in a large serving dish with the rice on the side.
- Garnish with additional chopped cilantro or sliced green onions.

Garnishes:
- Chopped cilantro
- Sliced green onions

Pairings:
- Serve with a side of steamed vegetables such as broccoli or green beans.
- Pair with a light salad for a refreshing contrast.

Suggested side dishes:
- Steamed vegetables
- Salad

Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the chicken is not cooked through, simmer for an additional 5-10 minutes.

Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Dapanji is a spicy chicken dish that originated in Xinjiang, China.

Flavor profiles:
- Spicy, savory, slightly sweet

Serving suggestions:
- Serve the dapanji family-style in a large serving dish with the rice on the side.

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Region: Chinese

Taste: Spicy, Savory, Tangy, Aromatic