Today we’re making Rica-Rica Chicken, or Ayam Rica Rica, spicy Indonesian braised chicken. Besides having a super fun name, this fragrant dish is easy to make, and my recipe is not the spiciest out there – great for spice beginners.
Adjust red chillies and Thai Bird’s Eye Chillies according to spice tolerance. Spice lovers can go for a 10:10 ratio. Spoiler: The ingredient to help with the spice is a tomato. Typically it is not used, so for those with higher spice tolerance, feel free to skip this ingredient.
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Marinating the chicken and pan-frying it is an optional step. Most days I skip, and add not-marinated, not-panfried, chicken after sauteing the base paste. Still yummy.
Serves 2-3
Ingredients:
- 500g Chicken, bone in and skin on
- Marinated with (optional step):
- 1 tsp Salt
- 1 tsp Turmeric Powder
- 2 Lemongrass Stalks
- 4-5 Kaffir Lime Leaves
- 1 Tomato
- 1 tbsp Palm Sugar or Brown Sugar
- 1 tsp Salt
- Juice from 1 Lime
Base Paste, to blend or grind: - 8 stalks Red Chillies (alternatives: Fresno or Serrano chillies)
- 5 Thai Bird’s Eye Chillies (SPICYYY! adjust according to spice tolerance)
- 2 medium-sized Onions or 8 Shallots
- 4 cloves of Garlic
- 1 inch Ginger
- 1/2 cup of Water
