Category Archives: Main Dishes

Chicken Paprikash

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Chicken Paprikash (1 of 1)I believe that paprika is underrated in the U.S. — people seem to only use it for adding a finishing touch (of color) to casseroles and deviled eggs, but it has such a wonderful flavor when used as a key ingredient in a dish. I keep three varieties on hand:  Sweet Hungarian Paprika, Hot Hungarian Paprika and Smoked Paprika from Spain. Chicken Paprikash is a dish that really shows off the Hungarian Paprika — I made this tonight (I make it regularly), and hope you’ll try it, as well. It is traditionally served with spaetzle, but I like to serve it with orecchiette pasta.

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
3 Tbsp sweet Hungarian paprika
2 tsp hot Hungarian paprika
1/4 tsp ground caraway seeds
2 Tbsp butter
2 tsp salt
1 cup diced onions
1 cup diced red bell pepper
2 tsp minced garlic
14.5 oz can diced tomatoes
1 cup chicken stock
1/2 cup reduced-fat sour cream

In a medium bowl, combine the chicken with 2 Tbsp of the sweet paprika, 1 tsp of the hot paprika, the ground caraway seeds and 1 tsp salt.

Melt the butter in a Dutch oven over medium heat. Add the onions, red bell peppers, remaining 1 Tbsp sweet paprika, remaining 1 tsp hot paprika and remaining 1 tsp salt. Saute for 4 minutes. Add the garlic and cook for 30 seconds.

Turn heat up to medium-high. Add the chicken mixture, and saute for 4 minutes, until the chicken is no longer pink. Add the tomatoes and stock, and bring to a boil. Cover and reduce the heat to low. Simmer for 25 minutes.

Uncover, add the sour cream and cook gently for about 2 minutes. Season with a bit more salt, if desired. Serve with orecchiette.

Serves 4.

Chicken Piccata

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Chicken PiccataI’m not sure why this dish makes me think of spring…maybe it’s the bright flavors of the lemon and capers? Not sure, but it’s such a nice, simple dish. I made it last night in celebration of the new season.

2 large chicken breasts (about 1.25 lbs tot.), pounded to 1/4 inches in thickness between 2 sheets of plastic wrap
1/4 cup flour
1 tsp salt
1/2 tsp ground black pepper
2 Tbsp butter
1 Tbsp olive oil
4 Tbsp white wine
1 1/4 Tbsp lemon juice
1 Tbsp drained capers
3 Tbsp chopped fresh parsley

In a 9 X 9 inch baking dish, combine flour, salt and pepper.

Heat oil and butter in a skillet over medium-high heat. Dredge the chicken in the flour mixture, and place in the skillet. Saute 2 minutes on each side, until golden brown. Remove from the skillet.

Add the wine, lemon juice, capers and parsley to the skillet and bring to a boil, then remove from heat after about 1 minute, or until sauce thickens slightly. Season with a bit of additional salt and pepper. Spoon sauce over the chicken. I like to serve with either steamed white or wild rice, and a green vegetable, such as asparagus.

Serves 4.

Babi Lelawar (Balinese Pork in a Coconut Sauce)

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Babi_Lelawar_2013_05_02I tasted this dish for the first time while on vacation in Bali — fell in love with it and determined that I would recreate it at home. It wasn’t too difficult to prepare — I think this dish is easy enough for anyone yearning for something different. I’ve made this dish several times since that trip. I like to serve it with telur kari (Indonesian curried eggs), steamed coconut rice and steamed green beans.

1 lb pork tenderloin, sliced down the middle lengthwise, then thinly sliced crosswise
1 medium onion, finely diced
1 half small red bell pepper, diced
2 cloves garlic, minced
1/2 tsp ground cumin
1 tsp ground coriander
1 tsp Laos powder (or 1/2 tsp minced fresh galangal)
1 1/4 tsp salt
4 tsp sambal ulek
1 Tbsp canola oil
3 salam leaves
1 cup coconut milk
1 Tbsp tamarind juice

Combine the pork, onions, red bell pepper, garlic, cumin, coriander, Laos powder, salt and sambal ulek in a medium bowl. Let stand half an hour.

Meanwhile, combine the coconut milk and the salam leaves in a small bowl and set aside.

Heat the oil in a wok or other pan over medium-high heat. Add the pork mixture and saute until the pork is no longer pink, about 4 minutes.

Add the coconut milk and salam leaves to the pan. Bring to a boil, then simmer over low heat, uncovered, until the sauce is very thick, about 25 minutes. Stir in the tamarind juice, then serve.

Serves 4.

Opor Ayam (Indonesian Chicken Curry)

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Opor AyamI love this recipe. It has all the Indonesian flavors I love (especially trassi and kecap manis — please see the glossary). Opor Ayam is a chicken stew that is common in Indonesia. It is rich and aromatic, and some would consider it a curry. It’s simple, and it’s a dish that I do on weeknights.

Ingredients

1.5 – 2 lbs boneless chicken breasts, cut into 2-inch pieces
2 tbsp canola oil
1 large onion, diced
2 garlic cloves, minced
1 tsp terasi
3 oz chicken stock
1 14oz can reduced fat coconut milk
1 tbsp gula jawa (or brown sugar — see glossary)
2 tbsp kecap manis
3 tsp sambal ulek
2 kaffir lime leaves, very thinly shredded

Spice Mixture

4 kemiri nuts
1 tsp coriander
1 tsp cumin
1 tsp Laos powder (see glossary)
1/2 tsp turmeric
1 tsp salt
1/4 tsp white pepper

Preparation

Combine coconut milk, chicken stock, lime leaves, gula jawa, kecap manis and set aside.

Combine spices for spice mixture and set aside.

Combine the onions, garlic, sambal ulek and chicken and set aside.

Heat oil on medium-high in a heavy sauce pan or wok. Add the chicken mixture, and saute for 5 minutes, until chicken is no longer pink.Cooking Opor Ayam

Add the spice mixture, cook for 2 minutes, then add the terasi and cook for another minute.

Add the broth mixture, bring to a boil, cover and simmer for 30 minutes. Remove the lid and simmer for another 45 minutes, until the liquid is reduced to about half (or a little more, as Indonesian sauces are fairly dry). Serve with steamed jasmine rice.

Serves 4.

Indonesian Tofu and Shrimp Curry

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Indonesian_shrimp_and_tofu_curry_2013-04-16Love this dish. It’s a little more time-consuming, but it’s worth it!

1 block (16 ounces) firm tofu
2 Tbsp canola oil
2 cloves garlic, finely grated
1 small onion, diced
4 tsp sambal ulek or 3 red chili peppers, cored, seeded, and finely chopped
2 tsp turmeric
½ tsp Laos powder
½ tsp terasi
5 kemiri nuts (candlenuts) grated
2 cups light coconut milk
1/2 red bell pepper, sliced in julienne strips
2 Tbsp tamarind water
2 1/4 tsp salt
2 tsp gula jawa
5 salam leaves
2 stalks lemongrass, halved and lightly smashed with the flat part of a knife (optional)
1 Tbsp kecap manis
1 pb large shrimp, peeled, deveined
2 eggs, hard-cooked

On a cutting board, halve the tofu horizontally; cut each half into 12 pieces to make 24 total.

In a large skillet or wok over medium heat, heat 1 tbsp of the oil. Fry the tofu pieces for about 10 minutes, gently tossing them to nicely brown them on all sides. With a slotted spoon, transfer the tofu to a bowl. Set aside.

In a small bowl combine the garlic, onion, chili paste or chilies, turmeric, and nuts. Work the mixture with a spoon to form a paste.

Heat the remaining 1 Tbsp oil over medium heat. Add the spice paste. Cook, stirring, for 3 minutes or until it releases its aroma. Add the coconut milk, red bell pepper, tamarind water, salt, sugar, bay leaves, and lemongrass, if using. Simmer, stirring, for 5 minutes.

Add the shrimp and cook for 1 minute more.

Return the tofu to the pan with the whole eggs. Cook, stirring gently, for 2 minutes or until the shrimp is cooked through.

Remove the eggs from the sauce. Halve them and set them on top of the dish. Serve with steamed jasmine rice.

Serves 4.