Chicken and long beans (Surinamese style)
The marinated chicken is packed with flavor and long beans are nutritious, tasty and crispy. I’m 100% sure that this warm and flavorful Surinamese kitchen dish will blow your mind!
We have quite some Surinamese restaurants where I live, and I know them all! I tried almost every Surinamese dish possible and I’ve never been disappointed. For me it was only logical to start recreating some of my favorite Surinamese dishes at home. So today I’ll share my Surinamese chicken and long beans recipe.
The secret of the flavorsome chicken is the delicious sauce it’s been marinated in. The longer you marinate the chicken, the deeper the flavor will be. I made the marinade in the morning and let the chicken marinate for about 3 hours. My gosh, the chicken was absolutely de-li-cious! I’ll advise you to do the same, because it will really bring the dish to the next level.
Of course you can decide to marinate the chicken less long, but just make sure that you’ll let it marinate for at least 30 minutes.
My Indian naan recipe will pair great with the chicken and green beans, and if you love beans, you’ll definitely like my Indonesian green beans recipe too!
Anyhow, give it a try, I’m sure you’ll love it!
- 200 gr chicken breast
- 1 garlic clove
- 2 tbsp lemon juice
- 3 tbsp kecap manis (Indonesian sweet soy sauce)
- 0,5 tsp 5-spice powder
- 1 tsp terasi (aka belacan/shrimp paste)
- 250 gr Chinese long beans (garter)
- 1 onion
- 2 tbsp leaf celery
- Cut the chicken breast into cubes, about 2.5 cm.
- Finely chop the garlic.
- Take a bowl and add the chicken, garlic, lemon juice, kecap manis and 5-spice powder. Mix until combined.
- Cover the chicken marinade and refrigerate for at least 30 minutes.
- Wash the long beans and cut to 5 cm length, set aside.
- Finely chop the onion and fry until golden/brown in a large skillet over medium-high heat.
- Add more oil if needed and add terasi to the skillet, fry for about 10 seconds.
- Then add the chicken marinade to the skillet and fry until the chicken is cooked through.
- Add the leaf celery and long beans. Cook until the long beans are cooked but still crispy.
- Add salt and pepper to taste.
- Taste and add more of the used spices (including the marinade spices) if needed.
- Be careful to not overcrowd the pan. If else it could start boiling.
Hi, and welcome!
I’m Jeanette, the blogger behind Lazy Home Cook.
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