Ayam rica-rica pairs tender chicken with a bold spice paste of red chilies, shallots, garlic and ginger. Lime leaves and lemongrass add fragrance, while lime and basil give the spicy sauce a fresh finish. Serve with white rice.
Ayam rica-rica comes from Manado, in North Sulawesi, and is known for the spicy chili sauce that coats the chicken. The heat is part of the dish’s character, but it doesn’t have to overpower everything: use a combination of mild red chilies and a smaller number of bird’s eye chilies to adjust the heat to suit your table. For a milder version, leave out the bird’s eye chilies and remove the seeds and ribs from the red chilies too. The shallots, garlic and ginger provide a full, aromatic base.
Lemongrass and lime leaves add a citrus fragrance without making the sauce sour. Bruise the lemongrass with the back of a knife so it releases its aroma as it simmers; keep the stalk whole so you can remove it before serving. Lime leaves are available at Asian grocery stores, often fresh or frozen. If you can’t find them, you can leave them out: extra lime juice isn’t a like-for-like substitute, as it mainly adds acidity and doesn’t have the same fragrance.
A smooth spice paste distributes the chili and aromatics evenly over the chicken. Fry it gently in oil before adding liquid. This mellows its raw smell and gives the sauce more depth. Bone-in chicken stays juicy as it simmers and adds flavor to the liquid; boneless chicken thighs also work, but cook faster and need less simmering time. Let the chicken cook gently, without boiling hard, and check that the meat is fully cooked through near the bone.
Add the lime and basil right at the end. The heat of the pan releases the basil’s fragrance, while the lime juice balances the rich, spicy sauce. Indonesian kemangi is a good choice if you can find it; regular basil works too. Taste just before serving and add a little more lime juice or salt if needed. The sauce should be bold, but still go well with rice.
Serve the chicken with white rice so you can spoon up the sauce, too. A simple vegetable on the side, such as cucumber or briefly boiled green beans, offers a fresh contrast without overshadowing the spiced chicken. Expect a mild, fragrant base, a distinct chili heat and a fresh citrus finish. Put extra lime on the table for anyone who likes the dish a little more sour.
Rinse the rice until the water is mostly clear. Put it in a pan with 450 ml water, bring to a boil and turn the heat to low. Cook covered for 12–15 minutes, or according to the package directions. Turn off the heat and leave the rice covered.
For a milder sauce, remove the seeds and ribs from the red chilies. Put the chilies, bird’s eye chilies, shallots, garlic and ginger in a food processor and blend to a coarse spice paste. If needed, add a small splash of water to help the blades turn.
Bruise the lemongrass with the back of a knife. Heat the oil in a large, heavy-based pan over medium heat. Brown the chicken pieces lightly on all sides for 6–8 minutes, working in batches if needed. Transfer them out of the pan.
Turn the heat down to medium-low. Fry the spice paste in the same pan for 5–7 minutes, stirring regularly, until its raw smell has gone. Add the lemongrass and lime leaves and fry for 1 minute.
Return the chicken to the pan. Add 250 ml water, the salt and sugar. Bring gently to a boil, turn the heat to low and simmer with the lid slightly ajar for 30–35 minutes. Turn the chicken halfway through. The meat should be fully cooked through near the bone.
Remove the lid and, if needed, simmer the sauce for a few minutes until it coats the chicken well. Remove the lemongrass. Squeeze the lime over the pan and stir in the basil leaves. Taste and add extra salt or lime juice if needed.
Serve the ayam rica-rica with the white rice and spoon plenty of sauce over the chicken.
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