Ayam en salsa roja

Ingredients

In this Spanish-inspired adaptation, Ayam en salsa roja, we incorporate the flavors and ingredients commonly found in Castilian-Manchego cuisine. The original Malaysian Ayam masak merah is known for its bold and spicy flavors, which we enhance by using traditional Spanish spices and herbs. Additionally, we substitute some of the original ingredients with those commonly found in Spanish cuisine, such as using Spanish chili peppers instead of Malaysian ones. These changes result in a unique fusion dish that pays homage to both culinary traditions. We alse have the original recipe for Ayam masak merah, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 42g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the sliced red bell peppers to the skillet and cook until they soften.
3. 3.
   Stir in the diced tomatoes, tomato paste, smoked paprika, cayenne pepper, ground cumin, dried oregano, and bay leaf. Cook for a few minutes until the spices release their aroma.
4. 4.
   Add the chicken pieces to the skillet and coat them well with the sauce. Cook for about 5 minutes, stirring occasionally.
5. 5.
   Pour in the chicken broth and season with salt and pepper to taste. Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
6. 6.
   Remove the bay leaf and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in chicken pieces such as thighs or drumsticks.
• Smoked paprika — Opt for Spanish smoked paprika, also known as pimentón, to add an authentic smoky flavor to the dish.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Add more for extra heat or reduce it for a milder version.
• Tomato paste — Look for high-quality tomato paste to enhance the richness of the sauce.

Tips & Tricks

• For a smokier flavor, you can grill or roast the red bell peppers before adding them to the sauce.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 10 minutes to allow some of the liquid to evaporate.
• Serve Ayam en salsa roja with a side of sautéed vegetables or a fresh green salad to balance the richness of the dish.
• Adjust the spiciness by adding or reducing the amount of cayenne pepper and smoked paprika.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Ayam en salsa roja hot, accompanied by steamed rice or crusty bread to soak up the flavorful sauce. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present Ayam en salsa roja in a deep serving dish, allowing the vibrant red sauce to take center stage. Arrange the chicken pieces on top and sprinkle with fresh parsley for an appealing touch. Serve with a side of steamed rice or crusty bread.