Ayam Rica-Rica (Minahasan Chilli Chicken)

Name: Ayam Rica-Rica (Minahasan Chilli Chicken)
Total time: 50 min
Yield: 4
Cuisine: Minahasan (Manado)
Ingredients: 1 kg Chicken thighs, bone-in, cut in half; 8 Red chillies, large; 10 Bird's-eye chillies; 8 Shallots; 4 Garlic cloves; 4 cm Ginger; 2 stalks Lemongrass, white part, sliced; 2 Tomatoes, chopped; 5 Kaffir lime leaves; 2 tbsp Lime juice; 20 g Lemon basil (kemangi) or Thai basil; 4 tbsp Coconut oil; 1.5 tsp Salt; 1 tsp Sugar; 200 ml Water

Chicken cooked in rica-rica, the North Sulawesi paste that is mostly chilli — red and green, pounded with shallots, ginger and lemongrass — brightened with lime leaf and basil. Manado's kitchens are the hottest in Indonesia and this is their everyday chicken.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Minahasan home kitchens · 🏺 Traditional · The far north of Sulawesi, around Manado — the hottest cooking in Indonesia, built on chilli pastes rather than coconut milk, with lime leaf and lemon basil in almost everything.

Manado · chicken in chilli paste — An ownerless regional dish, so no cook is credited. The cited article confirms ayam rica-rica as an Indonesian hot chicken dish cooked in red and green chilli, from the Minahasan cuisine of North Sulawesi. The aromatics beyond chilli, the oil-split cue, the basil finish, timings and quantities are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Rapunzsel Cook Eat World Satyam's Kitchen

⏱ 50 မိနစ်🍽 4 ယောက်စာ🔥 400 kcal🇮🇩 Indonesia🌶️🌶️🌶️

ဟာလာနို့ထွက်ပစ္စည်းကင်းဂလူတင်ကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Rub the chicken with the lime juice and half the salt and leave 15 minutes.
Blend both chillies, shallots, garlic, ginger and lemongrass into a coarse paste — rica-rica is rough, not smooth.
Heat the oil in a wide pan and fry the paste 8–10 minutes, stirring, until it darkens, the oil separates and the raw chilli smell is gone.
💡 Cook the paste until the oil splits out of it. Undercooked rica-rica tastes green and raw and burns the throat instead of warming it.
Add the chicken and turn to coat in the paste for 3 minutes.
Add the tomatoes, lime leaves, water, remaining salt and sugar. Cover and simmer 25 minutes, turning once, until the chicken is tender and the sauce thick and red.
Turn off the heat and stir in the basil. Serve with plenty of rice.

💡 အကြံပြုချက်များ

Rica-rica is a method as much as a dish — the same paste goes on grilled fish (ikan rica-rica), pork, and famously on ayam woku's cousins across Sulawesi.
Char the chicken briefly over a flame or under the grill before the simmer for the smoky Manado street version.