Ingredients with Measurements:
- 2 lbs chicken thighs, bone-in and skin-on
- 2 cups coconut milk
- 1 cup water
- 2 tbsp vegetable oil
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 6 red chili peppers, sliced
- 4 shallots, sliced
- 4 garlic cloves, minced
- 1 inch ginger, grated
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the lemongrass, kaffir lime leaves, bay leaves, and cinnamon stick. Cook for 1-2 minutes until fragrant.
2. Add the sliced shallots, minced garlic, and grated ginger to the pot. Cook for 2-3 minutes until softened.
3. Add the chicken thighs to the pot and cook for 5-7 minutes until browned on all sides.
4. Add the coconut milk, water, salt, sugar, and tamarind paste to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30-40 minutes until the chicken is cooked through and tender.
6. While the chicken is cooking, prepare the chili pepper paste. Using a mortar and pestle, grind the sliced chili peppers into a paste. Alternatively, you can use a food processor or blender.
7. Once the chicken is cooked, remove it from the pot and set aside. Add the chili pepper paste to the pot and stir to combine. Let simmer for 5-10 minutes until the sauce has thickened.
8. Return the chicken to the pot and stir to coat in the sauce. Let simmer for an additional 5-10 minutes until the chicken is heated through.
9. Serve the Opor Ayam with Chili Peppers hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 10 minutes
5. Temperature:
Medium-high heat for browning the chicken, low heat for simmering the sauce.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 470
Fat: 35g
Carbohydrates: 11g
Protein: 28g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Tamarind paste can be substituted with lime juice or vinegar.
- Red chili peppers can be substituted with green chili peppers or jalapenos.
Variations:
- Add vegetables such as potatoes, carrots, or green beans to the pot for a heartier meal.
- Use shrimp or tofu instead of chicken for a vegetarian option.
- Add more or less chili peppers depending on your desired level of spiciness.
Tips and tricks:
- Bruising the lemongrass stalks before adding them to the pot helps release their flavor.
- Use a mortar and pestle to grind the chili peppers into a paste for a smoother texture.
- Letting the chicken simmer in the sauce for an extended period of time will result in a more flavorful dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Opor Ayam with Chili Peppers in a pot over low heat until heated through.
Presentation ideas:
Serve the Opor Ayam with Chili Peppers in a large bowl with steamed rice on the side. Garnish with fresh herbs such as cilantro or parsley.
Garnishes:
Fresh herbs such as cilantro or parsley.
Pairings:
Steamed rice, naan bread, or roti.
Suggested side dishes:
Cucumber salad, pickled vegetables, or sautéed greens.
Troubleshooting advice:
If the sauce is too thin, let it simmer for a longer period of time to thicken. If the sauce is too thick, add more water or coconut milk.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Opor Ayam is a traditional Indonesian dish that is often served during special occasions such as weddings or religious holidays.
Flavor profiles:
Creamy, spicy, savory, and slightly sweet.
Serving suggestions:
Serve the Opor Ayam with Chili Peppers with steamed rice and a side of pickled vegetables for a complete meal.
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Region: Indonesian