📝 About This Recipe
Hailing from the North Sulawesi province of Indonesia, Ayam Rica-Rica is a legendary dish known for its bold, citrusy, and intensely spicy flavor profile. The name 'Rica' translates to 'chili' in the local dialect, promising a vibrant red sauce that perfectly coats succulent pieces of chicken. This dish is a sensory masterpiece, balancing the heat of bird's eye chilies with the refreshing fragrance of kaffir lime leaves, lemongrass, and fresh Thai basil.
🥗 Ingredients
Main Ingredients
- 1 kg Whole Chicken (cut into 12 small pieces, bone-in for maximum flavor)
- 2 tablespoons Lime Juice (from fresh lime)
- 1 teaspoon Salt (for marinating the chicken)
- 4 tablespoons Cooking Oil (coconut oil is preferred for authenticity)
The Rica-Rica Spice Paste (Bumbu)
- 100 grams Red Curly Chilies (seeds can be removed to reduce heat)
- 5-10 pieces Bird's Eye Chilies (adjust according to spice tolerance)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 2 cm Ginger (peeled)
- 1 cm Turmeric (fresh, or substitute with 1/2 tsp powder)
Aromatics and Finishing
- 2 stalks Lemongrass (white part only, bruised)
- 6 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1 large Tomato (diced)
- 1.5 teaspoons Salt (to taste)
- 1 teaspoon Sugar (to balance the acidity)
- 1 cup Lemon Basil (Kemangi) (fresh leaves only)
- 200 ml Water
- 2 stalks Green Onions (sliced)
👨🍳 Instructions
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1
Clean the chicken pieces and pat them dry with paper towels. Rub the chicken with 1 teaspoon of salt and 2 tablespoons of lime juice. Let it marinate for at least 15 minutes to remove any gamey odors and tenderize the meat.
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2
While the chicken marinates, prepare the spice paste. Place the red curly chilies, bird's eye chilies, shallots, garlic, ginger, and turmeric into a blender or stone mortar. Grind into a coarse paste; it shouldn't be too smooth as the texture adds to the dish.
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3
Heat 4 tablespoons of oil in a large wok or deep skillet over medium-high heat.
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4
Add the chicken pieces to the hot oil. Sear them until the skin is lightly golden and slightly crispy, about 3-4 minutes per side. Remove the chicken from the pan and set aside, leaving the remaining oil in the wok.
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5
In the same wok, sauté the ground spice paste. Stir constantly for about 5 minutes until the raw smell disappears and the oil starts to separate from the paste (pecah minyak).
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6
Add the bruised lemongrass and torn kaffir lime leaves. Stir for another 2 minutes until the kitchen is filled with a bright, citrusy aroma.
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7
Add the diced tomatoes to the wok and cook until they soften and begin to break down into the sauce.
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8
Return the seared chicken pieces to the wok, tossing them thoroughly to ensure every piece is coated in the vibrant red spice paste.
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9
Pour in 200ml of water. Bring the mixture to a gentle boil, then reduce the heat to medium-low.
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10
Cover the wok and simmer for 20-25 minutes. This allows the spices to penetrate deep into the chicken bone. Stir occasionally to prevent sticking.
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11
Once the water has reduced and the sauce has thickened into a rich glaze, season with salt and sugar. Taste and adjust seasoning if necessary.
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12
Turn off the heat. Immediately toss in the fresh lemon basil (kemangi) and sliced green onions. The residual heat will wilt the leaves perfectly while preserving their bright flavor.
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13
Transfer to a serving platter and serve immediately while steaming hot.
💡 Chef's Tips
For a truly authentic texture, use a stone mortar and pestle (cobek) to grind the spices rather than a blender. If you find the dish too spicy, remove the seeds from the bird's eye chilies but keep the skins for color. Don't skip the searing step; it locks in the juices and prevents the chicken from becoming soggy during simmering. Make sure to use 'Kemangi' (Indonesian Lemon Basil) if possible; if unavailable, Thai Basil is the best substitute. Using bone-in chicken is crucial as the marrow adds a deep umami richness to the spicy sauce.
🍽️ Serving Suggestions
Serve with a generous portion of steaming hot jasmine rice to soak up the spicy sauce. Accompany with 'Bakwan Jagung' (Indonesian corn fritters) for a crunchy textural contrast. Pairs beautifully with a side of stir-fried water spinach (Kangkung) or papaya flowers. Provide extra lime wedges on the side for those who prefer an extra zesty kick. A cold glass of iced tea or cucumber lime juice helps balance the intense heat of the chilies.