Recipe
Rica-Rica Chicken
Fiery Indonesian Delight: Spicy Rica-Rica Chicken
4.5 out of 5
Indonesian cuisine is known for its bold and vibrant flavors, and Rica-Rica Chicken is no exception. This traditional dish hails from Indonesia and is famous for its fiery spice blend that tantalizes the taste buds.
Metadata
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Low-carb, High-protein, Paleo
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
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500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
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10 red chilies, deseeded and chopped 10 red chilies, deseeded and chopped
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4 shallots, finely chopped 4 shallots, finely chopped
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4 cloves of garlic, minced 4 cloves of garlic, minced
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2-inch piece of ginger, grated 2-inch piece of ginger, grated
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2 stalks of lemongrass, white part only, finely chopped 2 stalks of lemongrass, white part only, finely chopped
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 tablespoon lime juice 1 tablespoon lime juice
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1 teaspoon salt 1 teaspoon salt
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1 teaspoon sugar 1 teaspoon sugar
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 20g, 5g
- Carbohydrates (total, sugars): 10g, 5g
- Protein: 30g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.In a blender or food processor, combine the red chilies, shallots, garlic, ginger, lemongrass, vegetable oil, lime juice, salt, and sugar. Blend until you have a smooth paste.
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2.In a large bowl, marinate the chicken pieces with the spice paste, ensuring they are well coated. Let it marinate for at least 1 hour, or overnight for maximum flavor.
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3.Heat a grill or a skillet over medium-high heat. Cook the chicken pieces until they are cooked through and slightly charred, about 5-7 minutes per side.
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4.Serve the Rica-Rica Chicken with steamed rice and a side of fresh vegetables.
Treat your ingredients with care...
- Red chilies — Adjust the number of chilies according to your spice tolerance. For a milder version, remove the seeds before using.
- Lemongrass — Use only the white part of the lemongrass stalk as the green part can be tough and fibrous.
Tips & Tricks
- For an extra kick of heat, add a few bird's eye chilies to the spice paste.
- If you prefer a saucier dish, reserve some of the spice paste and cook it with a little oil before pouring it over the grilled chicken.
- Serve the Rica-Rica Chicken with a squeeze of fresh lime juice for added tanginess.
Serving advice
Garnish the Rica-Rica Chicken with fresh cilantro leaves and serve it with steamed rice and a side of stir-fried vegetables for a complete and satisfying meal.
Presentation advice
Arrange the grilled chicken pieces on a platter, drizzle some of the spice paste over them, and garnish with lime wedges and cilantro leaves for an enticing presentation.
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