Ayam Rica-Rica
Indonesian Spicy Chicken
Servings 0
Ingredients
- 2 tbsp ghee
- 3 daun salam Indonesian bay keaf
- 2 kafir lime leaves
- 1 lemongrass bruised
- 1 thumb ginger skinned and sliced
- 1/4 tsp each sweet paprika powder and galangal powder
- 1/2 tsp each white pepper powder and turmeric powder
- 1 small onion
- 1 sweet pepper
- 7-10 red bird eye chilies or more for adults
- 3 candlenut
- 6 garlic
- 1/4 c water
- 2.5 kg chicken pieces
- 1 c water
- Chicken bouillon powder to taste
Instructions
- In a food processor, process onion, garlic, pepper, bird eye chilies, and candlenut (no substitute), with 1/4 c water, into fine paste. Pour the paste into a large pot
- Add lemongrass, kafir lime, daun salam, and powders into the pot as well, along with ghee (or butter, if not cooking oil). Saute for 2 mins
- Add in chicken pieces, flip each to coat with the spices, and cook for 3 mins, then pour in water, stir
- Cook chicken covered for 15 mins, on low medium heat, stirring occasionally. Take off lid and season. Cover again, cook for another 15 minutes
- Take off lid, turn up heat to medium-high and continue cooking, stirring occasionally, until broth is lessen and chicken cooked through
- Serve with warm rice OR you can then grill and/or air fry thr chicken for 15 minutes and serve with rice!