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Home Broodje pittige kip met peper en zuur

Broodje pittige kip met peper en zuur

Recipes

'With pepper and vinegar' — that's how I order my chicken sandwich at the Surinamese place. I just love it SO much, a sandwich like that. A seriously loaded sandwich is always a treat, don't you think?

I mostly eat really well-loaded sandwiches when I'm out, but making them at home can be just as satisfying. As lunch, or like I actually did with this one, as dinner. I suddenly had a massive craving for a spicy chicken sandwich with pickled pepper slaw, just like at the Surinamese. I knew I'd never quite match that flavour — but that's also not the point.

The spicy chicken I serve on a par-baked roll: Lidl does really great ones, and this time I went for the dark multigrain pointed rolls. They have lovely seeds on top (including mustard seed) that pair perfectly with the chicken marinade.

You might think it's a bit much work for just 1 sandwich. I get it 😉 So here's a tip: just make extra, and then you'll either a. have another great sandwich tomorrow, or b. toss the spicy chicken in with some stir-fried vegetables and rice. The pickled cucumber keeps well in the fridge and is also great on a cheese sandwich or alongside dinner. These sandwiches are also amazing on a lazy Sunday, or when friends come over for a meal.

Recipe

Spicy chicken sandwich with pickled pepper slaw

A hearty chicken sandwich with homemade sweet-spicy sauce and crunchy pickled vegetables. Quick to make and packed with flavour.

Course	Main course
Kitchen	Surinamese
Servings	2

Preparation time

Preparation time	15 min
Total	45 min

Equipment

Saucepan
Frying pan
2 small bowls
Colander or strainer

Ingredients

SANDWICH:
2 rolls of your choice (for example small white rolls or the lovely pointed multigrain rolls I used)
1 chicken stock cube
200 g chicken breast
1 clove of garlic
1 red onion
SAUCE:
2 tbsp soy sauce
2 tbsp sweet thick kecap manis
1 tbsp mustard
1 tbsp honey
1 tsp sambal
PICKLED PEPPER SLAW:
70 g bean sprouts
1/2 cucumber
1/2 red chilli
70 ml apple cider vinegar
30 ml water
20 g sugar
1 tsp sea salt

Spicy chicken sandwich with pickled pepper slaw

1. Preheat the oven and bake the rolls according to the instructions on the packaging.

2. Bring a pan with plenty of water to a boil, dissolve the stock cube in it and cook the chicken for 12 minutes.

3. Boil plenty of water in the kettle and blanch the bean sprouts by placing them in a colander and pouring the boiling water over them.

4. Scoop the seeds out of the cucumber, finely chop the chilli and add both to a bowl along with the bean sprouts and all the other pickled vegetable ingredients. Stir well and set aside.

5. Make the sauce by mixing all the ingredients together.

6. Finely chop the garlic and dice the onion. Heat a little oil in the frying pan and gently fry the garlic and onion until softened.

7. Once the chicken is done, drain it, return to the pan and shred with 2 forks.

8. Add the chicken to the pan with the onion and garlic, pour in the sauce and cook for another 5 minutes or so.

9. Cut the rolls open, spread with butter if you like (butter addict right here) and pile the chicken on top. Finish with some pickled pepper slaw. Enjoy!

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The pickled pepper slaw gives this sandwich a wonderfully fresh contrast to the spicy chicken. Adjust the amount of sambal to suit your own taste.

Great for lunch or a quick weeknight dinner. Feel free to make a larger batch of chicken — leftovers taste just as good the next day.

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