Betawi-style Ayam Rica-Rica (Spicy Chicken)

Ingredients

While Muamba de galinha is a traditional Angolan dish with its own unique flavors, Betawi-style Ayam Rica-Rica adapts the concept of a spicy chicken dish to the distinct taste preferences of Betawi cuisine. The original dish uses ingredients like palm oil and palm nut cream, which are replaced in the Betawi version with a spice paste made from shallots, garlic, ginger, lemongrass, and red chilies. The cooking techniques and spices used in the Betawi version give it a distinct flavor profile that sets it apart from the original. We alse have the original recipe for Muamba de galinha, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 10 shallots, peeled 10 shallots, peeled
• 6 cloves of garlic 6 cloves of garlic
• 2 inches of ginger, peeled 2 inches of ginger, peeled
• 2 lemongrass stalks, white part only, thinly sliced 2 lemongrass stalks, white part only, thinly sliced
• 10 red chilies, deseeded (adjust according to desired spiciness) 10 red chilies, deseeded (adjust according to desired spiciness)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons sweet soy sauce (kecap manis) 2 tablespoons sweet soy sauce (kecap manis)
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 2 cups (470ml) water 2 cups (470ml) water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a blender or food processor, blend shallots, garlic, ginger, lemongrass, and red chilies into a smooth paste.
2. 2.
   Heat vegetable oil in a large pot over medium heat. Add the spice paste and sauté until fragrant.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned.
4. 4.
   Stir in the diced tomatoes, tamarind paste, sweet soy sauce, salt, and sugar. Mix well.
5. 5.
   Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 45 minutes or until the chicken is tender and the flavors have melded together.
6. 6.
   Serve the Ayam Rica-Rica hot with steamed rice.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks with the back of a knife before slicing them.
• Red chilies — Adjust the amount of red chilies according to your preferred level of spiciness. Deseed them for a milder flavor.

Tips & Tricks

• For an extra kick of heat, add a few bird's eye chilies to the spice paste.
• If you prefer a thicker sauce, you can reduce the amount of water or simmer the dish uncovered for the last few minutes.
• Serve the Ayam Rica-Rica with a side of pickled vegetables to balance the spiciness.

Serving advice

Garnish the Ayam Rica-Rica with fresh cilantro leaves and serve it with steamed rice. The vibrant colors and aromatic flavors make it a perfect centerpiece for a Betawi feast.

Presentation advice

Arrange the chicken pieces on a platter, spoon the sauce over them, and sprinkle with cilantro leaves. Serve it family-style, allowing everyone to help themselves to the delicious Ayam Rica-Rica.