Coconut Sambal Chicken With Rice

Preparation

1. Step 1

   In a food processor, combine chiles and tomatoes, and pulse, scraping down the side and bottom of the bowl, until coarsely chopped. Add shredded coconut, ⅓ cup of the shallots, ¼ cup of the coconut milk, the lime juice, sugar and ½ teaspoon salt. Pulse, scraping down the bowl as needed, until well blended and a coarse paste forms, adding a tablespoon of water if the mixture is dry. Transfer mixture to a bowl and season to taste with salt. Let stand to allow flavors to meld while the chicken cooks.

2. Step 2

   In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high. Add half of the chicken, season generously with salt and pepper, and cook, stirring occasionally, until golden brown, about 3 minutes. Transfer to a plate. Cook the remaining chicken.

3. Step 3

   Reduce heat to medium. Add the remaining 2 tablespoons oil and 1 cup shallots, and cook, stirring occasionally, until softened and lightly golden, about 2 minutes. Add garlic and ginger, and stir until fragrant, 1 minute. Add the remaining ¼ cup coconut milk, the chicken and any accumulated juices, and cook, stirring occasionally, until chicken is just cooked through and sauce is reduced and thickened, 5 to 8 minutes. Turn off heat and stir in half of the cilantro; season with salt and pepper to taste.

4. Step 4

   Divide chicken among bowls and top with some of the coconut sambal. Garnish with the remaining cilantro and serve with rice and lime wedges for squeezing over the chicken.