• 1 c sambal paste (red chile paste)
• 1 bulb roasted garlic
• 9 T olive oil
• chicken breasts
• salt
• pepper
• 2 poblano peppers, sliced
• 2 cubenella peppers, sliced
• 2 banana peppers, sliced
• 6 c chicken stock
• 2 T butter
• rice cakes

To roast garlic, remove excess outer papery skins from whole garlic bulb and cut ¼ to ½ inch off top to expose cloves. Drizzle 2 teaspoons olive oil over top. Place on baking sheet and roast in preheated 350-degree oven about 45 minutes or until cloves are soft and tender. Gently squeeze garlic puree out of cloves.

Combine sambal paste, roasted garlic and 2 tablespoons olive oil to form a paste. Coat chicken breasts with paste mixture on all sides. Season with salt and pepper to taste. Place chicken on roasting rack or parchment-lined sheet. Cover top of breasts with remaining paste. Roast 15 to 20 minutes until paste has slight crust to it, or until chicken is cooked through.

While chicken roasts, finish rice cakes: Heat large skillet with 4 tablespoons oil until hot, nearly smoke point. Carefully add rice cakes, 2 at a time. Cook until brown on both sides, 3 to 4 minutes per side. The cakes should be crispy on outside and deep golden brown in color. Transfer to serving platter.

Heat remaining 3 tablespoons olive oil in medium skillet and add peppers. Saute 3 to 5 minutes. Add any pan drippings from roasting pan and the reduced stock. Simmer until slightly reduced. Turn off heat and stir in butter. Season with salt and black pepper to taste. To serve, place chicken breasts over rice cakes and pour sauce directly over chicken breasts.

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