INDONESIAN CHICKEN DISH

Something different, interesting spices and flavor, let’s get creative.

Ingredients:

¼ lb of vermicelli rice noodles or a regular thin spaghetti or brown rice

Skin-on, bone-in chicken thighs (8)

Kosher salt

2 tablespoons olive oil

2 tablespoons unsalted butter

1 medium yellow onion, sliced

5 garlic cloves, coarsely chopped

½ cup dry white wine

3 cups chicken stock

2 tablespoons curry powder

½ cup coconut milk

¼ cup chopped cilantro

4 scallions, sliced

Lime – sliced

Pat chicken dry and season with salt. In a large skillet, heat oil and butter over medium-high heat. Add chicken, skin side-down and In a single layer. Cook until skin is golden brown and crisp, about 5-8 minutes. Transfer to a plate.

Reduce heat to medium. Add onion and garlic to skillet. Cook, stirring until translucent, about 5 minutes. Add wine and cook until liquid reduces by half, 1 to 2 minutes more. Add chicken stock and curry powder, then arrange chicken pieces to top of onion mixture, skin side-up.

Bring liquid to a boil, then reduce heat to maintain a simmer. Cook another 10-15 minutes, depending on size. Remove from heat.

Cook noodles in lightly salted water, as directed on the package you use.

Put noodles on bottom of dish, top with chicken and sauce. Add cilantro and scalions and lime wedge to dish.

I like to add broccoli, red, yellow, green peppers, or any other vegetable to the dish. Cook vegetables in the skillet – keeping them firm and maintaining their beautiful colors.