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Ayam rica-rica, Indonesian spicy chili chicken, in a dark bowl garnished with basil and lime

Ayam Rica-Rica (Indonesian Spicy Chicken)

A fiery Manado-style chili chicken built on a fresh red chili paste, no coconut milk, finished with lime and basil. About 39g protein per serving.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 315
Ingredients Method

Ingredients
  

  • 1.5 lb boneless skinless chicken breast cut into large 2-inch chunks (680g)
  • 2 tbsp neutral oil
  • 6 shallots roughly chopped
  • 5 cloves garlic
  • 6 large red chilies Fresno or cayenne, roughly chopped, for color
  • 6 bird's eye chilies start with 6, add more for real heat
  • 1 inch fresh ginger peeled
  • 1 medium tomato chopped
  • 2 stalks lemongrass white part, bruised and tied in a knot
  • 4 kaffir lime leaves or 1 tsp lime zest
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp lime juice added off the heat
  • 1 cup fresh basil leaves kemangi or Thai basil

Method
 

  1. Blend the shallots, garlic, large red chilies, bird's eye chilies, ginger, and tomato into a coarse paste with a splash of water. Pulse rather than puree, you want a little texture.
  2. Heat the oil in a wide pan over medium. Add the chili paste, lemongrass, and kaffir lime leaves. Fry, stirring often, for 6 to 7 minutes, until the paste darkens and oil separates at the edges.
  3. Add the chicken chunks, salt, and sugar. Stir to coat, then cover and cook 5 minutes.
  4. Uncover and simmer another 6 to 8 minutes, stirring now and then, until the chicken reaches 165F (74C) and the sauce clings to the pieces.
  5. Turn off the heat. Stir in the lime juice and basil, then taste for salt and lime. Rest 2 minutes and serve over rice.