Ayam Dabu-Dabu - Pan-Fried Chicken with Spicy Tomato Salsa

5.0 from 16 reviews

Author: Anita Jacobson

Categories: Main Dish Sauce

Cuisines: Indonesian

Ingredients: Chicken Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• Dabu-Dabu Sauce
• 3 Roma tomatoes (Note 1)
• 100 gram shallots
• 8-10 bird-eye chilies
• 1 lime (Note 2)
• 1/2 teaspoon salt
• 1/4 cup cilantro, chopped (optional)
• Pan-Fried Chicken Breasts
• a pair of chicken breasts, cut each into two halves
• salt
• pepper
• all-purpose flour
• 2 tablespoon olive oil

Instructions

• Dabu-Dabu Sauce
  1. Wash and dry tomatoes and lime, peel shallots and remove stems from bird-eye chilies. Cut tomatoes and shallots into dices, and cut chilies into thin slices..
  2. Place tomatoes, shallots, and chilies in a mixing bowl, along with the lime zest, lime juice, and salt. Stir to mix, cover the bowl, and chill in the fridge.
  3. If you are going to add cilantro to your salsa, add them right before serving so the leaves stay as fresh as possible and won’t wilt too much.
• Pan-Fried Chicken Breasts
  1. Sprinkle each side of the chicken breasts with salt and pepper. Lightly dust the chicken with all-purpose flour, and shake off excess all-purpose flour to get a crispy crust.
  2. Heat olive oil in a frying pan over medium-high heat. Add chicken breasts to the hot pan. Cook each side until golden brown, about 2 minutes per side. Transfer cooked chicken breasts to a plate.
  3. Rest pan-fried chicken breasts for 10 minutes, then cut into thin strips.
• To serve
  1. Arrange chicken strips on a serving platter and serve with chilled dabu-dabu sauce.

Notes

• (1) You can also use other tomatoes with firm flesh and little seeds. Feel free to add some cherry tomatoes or green tomatoes for a more colorful presentation.
• (2) Calamansi (Indonesian: lemon cui, or jeruk kesturi) is a more common choice, but lime or lemon is an easier alternative in the US.