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Sambal Chicken

This is a somehow strange combination but works very well. It gives  a hint of Indonesia wrapped in a tortilla, balancing something familiar with the intense sambal. You can substitute the chicken with pork or even mix them.
For the sambal chicken
  • 6 skinless, boneless chicken breasts halves, cut in 2cm cubes
  • 3 cups (300g) onions, diced
  • 1/2 cup olive oil, plus more if needed
  • 4 Tbsp smoked chilli sambal
  • 1 cup port wine
  • sea salt and freshly ground black pepper

To serve

  • flour tortilla wraps
  • fresh salad leaves
  • greek yogurt

Heat the olive oil in a large and deep frying pan over medium heat. Add the chicken pieces in a single layer, in batches and cook until they are light brown on each side. As you finish each batch, transfer the chicken pieces to a bowl.

Add more olive oil to the pan if needed. Add the onions and cook until soft and translucent, stirring occasionally for about 3 minutes.

Return the chicken to the pan, add the sambal and cook stirring for about 2 minutes.

Add the port wine, reduce the heat to medium-low and cook for 5 minutes.

Cover the pan and let simmer until the chicken is cooked, for about 30 minutes, stirring from time to time.

Serve the sambal chicken in tortilla wraps  with chopped salad leaves of your choice and some yogurt.

sambal chicken

sambal chicken


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