Indonesian Ayam (Chicken) Rica Rica

40 cookbooks

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.

Anncoo Journal

Serves 4

13 Ingredients

4 Bone-In Chicken Thighs

2 Tbsp Lime Juice

2 Tomato

2 Kaffir Lime Leaf

1 stalk Lemongrass

2 stalk Fresh Basil Leaves

to taste Salt

to taste Granulated Sugar

200 mL Water

10 Fresh Red Chili

5 Bird's Eye Chili Pepper

5 Shallot

15 g Ginger

6 Steps

Steps 1

Cut Bone-In Chicken Thighs into half. Marinate with some Salt and Lime Juice for 30 minutes in the fridge.

Steps 2

Cut Fresh Red Chili, Bird's Eye Chili Pepper, Shallot, and Ginger into pieces and blend to paste.

Steps 3

Heat about 2 tablespoons cooking oil in a wok over medium heat and saute the spice paste until fragrant.

Steps 4

Add the Tomato, Kaffir Lime Leaf Fresh Basil Leaves, Lemongrass, Salt, Granulated Sugar and Water. Add chicken thighs and bring to boil.

Steps 5

Then lower heat, cover with a lid and simmer for about 20-30 minutes until chicken thighs are cooked and spice sauce thickened.

Steps 6

Dish out and serve immediately. Enjoy!