Ayam rica-rica
Indonesian spicy chicken
We have another Indonesian classic for you: Ayam Rica-Rica (also known as Indonesian spicy chicken).
This dish, which originates from Indonesian cuisine, is easy to make and packed with flavor. The spicy red chili peppers (or bird’s eye chilies) give this dish its signature heat, but you can easily adjust the intensity to your liking In this recipe, we keep it pleasantly spicy without making it too intense, so everyone can enjoy the flavors without breaking a sweat.
Juicy and tender
The main ingredient in this dish is, of course, chicken. Unlike the pork version (Babi Rica-Rica) we recently shared, this recipe focuses entirely on chicken. Ayam Rica-Rica can be made with either chicken breast or chicken thighs, but for the best flavor, we recommend using boneless, skinless chicken thighs. They stay juicier and more tender during cooking.
The dish gets its signature heat from a combination of chili peppers. But don’t worry, it’s not so spicy that it becomes overwhelming. The balance of flavors keeps the dish enjoyable while still delivering plenty of heat.
Adjust it to your taste
Want to make it really spicy? Add extra bird’s eye chilies or use more red chili peppers. Bird’s eye chilies are known for their intense heat, so use them carefully. If you prefer a milder dish, reduce the amount of chili peppers or use a milder variety, such as a jalapeño. The choice is yours.
The perfect balance
What makes this dish stand out is the balance between heat and fresh flavors. The chili peppers are combined with lemongrass, lime juice, and brown sugar. The lemongrass adds freshness, the lime juice brings a touch of acidity, and the brown sugar helps soften the heat from the peppers. The result is a flavor that is spicy and fresh, with a subtle hint of sweetness.
What to serve with it?
Ayam Rica-Rica is best served with a simple portion of white rice, which balances the spicy flavors beautifully. You can also pair it with a fresh vegetable side dish such as Sayur buncis (Indonesian green beans in coconut sauce), Tjarantjam Salad, or Ketoprak. These side dishes add even more flavor to the meal and help create a complete and varied Indonesian dinner.
Ayam rica-rica
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Ayam Rica-Rica is a spicy Indonesian chicken dish made with chicken thighs, chili peppers, lemongrass, and lime. Full of bold flavor and easy to make.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs
- 4 market (kaffir) lime leaves
- 3 cloves garlic
- 3 red chili peppers (or bird’s eye chilies)
- 2 shallots
- 2 stalks lemongrass
- 1 red sweet pointed pepper (or red bell pepper)
- 1 tomato
- 1 lime
- 1 tablespoon brown sugar
- 2 teaspoons ground ginger
- 2 teaspoons turmeric
- 1 teaspoon ground galangal
- Vegetable oil
Instructions
- Using a food processor, blend the shallots, red chili peppers, garlic, red bell pepper, tomato, ground ginger, ground galangal, and a generous splash of vegetable oil until a smooth bumbu (Indonesian spice paste). The mixture can be slightly thin.
- Heat a splash of vegetable oil in a Dutch oven. Cook the bumbu over medium heat for several minutes, stirring occasionally.
- Meanwhile, cut the chicken thighs into large pieces and season all over with salt and the turmeric.
- Bruise the thick ends of the lemongrass stalks and add them to the bumbu. Add the kaffir lime leaves as well and cook briefly, stirring frequently.
- Add the brown sugar and stir until combined.
- Add the chicken to the pan and pour in 1/2 to 3/4 cup water, making sure the chicken is not completely submerged. Cover the pan and let it simmer gently for 10 to 15 minutes.
- Remove the lid and continue to simmer for about 30 minutes, or until the sauce has thickened to your liking.
- Just before serving, drizzle the Ayam Rica-Rica with fresh lime juice. Serve with white rice and a fresh vegetable side dish.
- Cook Time: 1 hour
- Category: Dinner
- Method: Sautéing
- Cuisine: Indonesian
