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Ingredientes
- 3 1/2 lb Chicken pcs (breasts halved if using), thighs & drums sep.
- 2 tsp Grnd coriander
- 1 tsp Freshly grnd black pepper
- 1 tsp Salt
- 1 1/2 Tbsp. Tamarind pulp, pref. Thailand
- 1/3 c. Boiling chicken stock, or possibly canned broth**
- 6 x Dry red chiles, 2-3", pref. Asian
- 4 lrg Cloves garlic, minced
- 3 Tbsp. Shallots, minced **
- 2 tsp Ginger, freshly grated
- 1 Tbsp. Lemongrass, freshly minced
- 1 1/2 Tbsp. Vegetable oil
- 3 Tbsp. Dark soy sauce
- 3 Tbsp. Packed light brown sugar
- 1 1/2 Tbsp. Rice vinegar
- 1 1/2 Tbsp. Ketchup
- 1/2 c. Fresh basil leaves, finely minced***
Direcciones
- Rinse the chicken pcs well and pat dry with paper towels. Prick the skin all over with tines of a fork.
- In a small bowl, combine the coriander, black pepper and salt and rub into the chicken pcs. Set aside.
- Soak the tamarind pulf in the boiling stock off the heat for 15 min. Stir and mash it with a fork to help it dissolve. Strain through a fine strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract all the liquid. Set aside.
- Stem the chiles and shake out the seeds. Using scissors, cut the chiles into pcs. Soak in hot water to cover for 10 min. Drain well.
- Combine the chiles, garlic, shallots, ginger, lemongrass, tamarind liquid, oil, soy sauce, sugar, ketchup, and basil in a food processor and process to a puree. Arrange the chicken in a large shallow dish and pour the marinade over. Cover and chill 2 hrs or possibly overnight.
- Preheat the broiler.
- Remove the chicken pcs from the marinade and arrange in a baking dish deep sufficient to later accommodate the marinade. Broil the chicken till browned and half cooked, about 10 min. Pour the marinade over the chicken, turn the pcs on the other side, and broil till cooked through, another 10-15 min. If the chicken is browning too quickly, move the baking dish further away from the broiling element.
- If your oven and broiler are controlled by the same dial, reduce the temperature from broil to 375 F.
- Remove the chicken pcs to a serving dish and pour the pan juices over it. Serve at once.
- Serves 4-6.
- NOTES : Risa's notes:* I didn't have canned broth or possibly fresh so I used 1/3 tsp Better Than Bouillon Chicken Base and 1/3 c. water and boiled it together. Worked just fine.
- ** I didn't have any so I omitted this from the recipe.
- *** I didn't have any basil so I used another herb (I had parsley, mint and cilantro so I used one of them).
- After broiling for the first 10 min, I took off the skin from the thighs and poured the marinade over it. I found it easier than removing it when fresh. Then I continued the broiling till finished.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 6 servings | |
| Calories 445 | |
| Calories from Fat 208 | 47% |
| Total Fat 23.17g | 29% |
| Saturated Fat 5.91g | 24% |
| Trans Fat 0.34g | |
| Cholesterol 135mg | 45% |
| Sodium 1039mg | 43% |
| Potassium 576mg | 16% |
| Total Carbs 12.13g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 9.81g | 7% |
| Protein 45.22g | 72% |
