Ayam (chicken) Rica Rica
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Cook time: 
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Serves: 4 servings
  • 4 large chicken thighs (about 1kg) or 1 whole chicken, cut chunk
  • 2 tbsp lime juice
  • 2 small fresh tomatoes, (used 3) cut into small pieces
  • 2 fresh kaffir lime leaves, thinly sliced
  • 1 stalk lemon grass, take the white part only, bruised
  • 2 stalks basil leaves ( used Thai basil leaves)
  • salt and sugar to taste (added ½ tsp salt and 1.5 tsp sugar)
  • 200ml waterSpice paste
  • 10 red chillies (used 5 chillies)
  • 5 bird's eyes chillies
  • 5 shallots
  • 15g ginger
  1. Cut chicken thigh into half. Marinate with some salt and lime juices for 30 minutes in the fridge.
  2. Cut spice ingredients into pieces and blend to paste.
  3. Heat about 2 tablespoons cooking oil in a wok over medium heat and saute the spice paste until fragrant.
  4. Add the tomatoes, kaffir lime leaves, basil leaves, lemon grass, salt, sugar and 200ml water. Add chicken thighs and bring to boil. Then lower heat, cover with a lid and simmer for about 20-30 minutes until chicken thighs are cooked and spice sauce thickened. Dish out and serve immediately.recipe from Tasty Indonesian Food
Recipe by Anncoo Journal at https://www.anncoojournal.com/indonesian-ayam-chicken-rica-rica/