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
Scale
- 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 (or 2 tablespoons lemongrass paste)
- 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