Sambal Oelek Chicken and Coconut Rice

Ingredients

• 1 package drumsticks and 1 package thighs (can also use a package of breast)
• 8 oz sambal sauce
• 2 tsp grated/minced fresh ginger
• 4 garlic cloves, minced
• 1 lime, juiced
• 1 tsp curry powder
• salt and pepper as desired

Coconut Rice

• 1 cup of rice
• 2 cups coconut milk
• 1/2 tsp cane sugar

Cooking

1. rinse and drain rice. pour into a sauce pan/pot and add the coconut milk and sugar, bring to a boil. once to a boil, turn heat down to low and simmer for 10 - 15 minutes, or until rice has completely absorbed rice milk, but is not burnt.
2. mix the chicken, sambal, garlic, half the lime, ginger, curry powder, salt and pepper together in a plastic bag and mix together with the bag closed with your hands for a minute.
3. place in fridge to marinate for at least 2 hours (better over night). take out of the bag and place in a frying pan/cast iron pan with some vegetable oil and fry on each side for 2 minutes or 4 - 6 minutes if doing the breast. place chicken in a baking dish or casserole dish and bake in oven at 350F for another 20 minutes (30 minutes if the breast).
4. plate/serve: if the breast, place a breast piece on a plate, then, add the rice in a very very small bowl or a ramekin and pack tightly. once pack, turn the bowl/ramekin over on the plate. give the ramekin/bowl a good pat/smack on the bottom before removing from the plate. the rice should have held the form on it;s previous containing device. pour over any extra sambal on the chicken and or rice. with the thighs/drumstick combo, I like to serve it the same way, but with 2 drumsticks and 1 thigh per serving. also a good garnish is some chopped green onion and cilantro. I also like to use the other half of the lime to juice over the finished product.

bon appetit