Cherry & Dennis Recipes
Indonesian Rica-Rica Chicken
印尼萬鴉老辣椒雞
Recipe overview
Rica-rica chicken combines bird’s-eye chillies, tomato, lemongrass and lime leaves in a fresh, hot sauce. Brown the chicken first, then braise it to 75°C while keeping the reduced sauce moist.
01
Ingredients
Main ingredients
- 800 g chicken thighs
- 6 piece Red bird’s eye chillies
- 8 piece shallots
- 4 clove garlic
- 2 piece tomato
- 2 stalk lemongrass stalks
- 4 piece makrut lime leaves
- 20 g ginger
Sauce
- 300 ml water
Seasoning
- 3 tbsp neutral cooking oil
- 1 tsp salt
- 1 tsp sugar
Garnish
- 1 piece limes
02
Tools
- knife
- cutting board
- mixing bowl
- wok
- spatula
- tongs
- measuring cup
- measuring spoons
- food thermometer
- serving plate
- timer
03
Steps
Step 1
Trim and dry chicken
Cut the thighs into eight pieces, trim excess fat and pat dry.
Step 2
Make chilli paste
Chop the six chillies, shallots, garlic and ginger into a coarse paste.
Step 3
Prepare tomato and herbs
Cut the tomatoes into wedges, bruise the lemongrass and tear the lime leaves.
Step 4
Brown chicken
Heat two tablespoons oil, brown the chicken for four minutes, then lift it out.
Step 5
Fry chilli paste
Add the remaining tablespoon oil and fry the paste for five minutes.
Step 6
Add aromatic herbs
Add the lemongrass and lime leaves and fry for two minutes.
Step 7
Cook tomatoes
Add the tomatoes and cook for three minutes until slightly softened.
Step 8
Return chicken and add water
Return the chicken, add 300 ml water and one teaspoon each salt and sugar, then boil.
Step 9
Braise 20 minutes
Braise with the lid ajar for twenty minutes, turning the chicken once.
Step 10
Reduce to 75°C
Cook uncovered five minutes until the chicken reaches 75°C and the sauce remains moist.
Step 11
Add lime juice
Turn off the heat, add the juice of one lime and fold gently.
Step 12
Serve rica-rica
Serve the chicken with its chilli-tomato sauce; leave the lemongrass and lime leaves uneaten.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little cooking time can dry the liquid or leave food undercooked.
- Using unwashed tools for both raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
