Indonesian Ayam (Chicken) Rica Rica
This Ayam (chicken) can be pre-cooked and placed on the grill and served with the rica rica (the spicy sauce). You can also simmer the chicken until fully cooked if you prefer. I have most of the ingredients growing in my backyard and all I had to buy was the chicken and tomatoes.
4 Bone-In Chicken Thighs
2 tbsp Lime Juice
2 Kaffir Lime Leaf
1 stalk Lemongrass
2 stalk Basil Leaves
to taste Salt
to taste Sugar
200 ml Water
10 Fresh Red Chilies
5 Bird's Eye Chili Pepper
15 g Ginger
Cut Bone-In Chicken Thighs into half. Marinate with some Salt and Lime Juice for 30 minutes in the fridge.
Cut Fresh Red Chilies, Bird's Eye Chili Pepper, Shallot, and Ginger into pieces and blend to paste.
Heat about 2 tablespoons cooking oil in a wok over medium heat and saute the spice paste until fragrant.
Add the Tomato, Kaffir Lime Leaf Basil Leaves, Lemongrass, Salt, Sugar and Water. Add chicken thighs and bring to boil.
Then lower heat, cover with a lid and simmer for about 20-30 minutes until chicken thighs are cooked and spice sauce thickened.
Dish out and serve immediately. Enjoy!