Entree: Indonesia – Manado / North Sulawesi – Ayam Rica-Rica (Fiery Manado-style chicken simmered in a hot chilli, shallot, and garlic sambal)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 45 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each, skin on
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, peeled (about 5 oz / 140 g)
- 4 cloves garlic (about 12 g)
- 8 red chilies (such as cayenne or cabe merah), seeded if desired (about 3 oz / 85 g)
- 6 bird's-eye chilies (cabe rawit) (about 0.7 oz / 20 g) — adjust for heat
- 1-inch (15 g) piece fresh ginger, peeled
- 1 stalk lemongrass, white part only, thinly sliced (about 15 g)
- 1 medium tomato, chopped (about 4 oz / 115 g)
- 4 kaffir lime leaves, torn (or 1 tbsp (15 ml) lime juice if unavailable)
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) palm sugar or brown sugar
- 1/2 cup (120 ml) water or light chicken stock
- 1 tsp (5 g) kosher salt, or to taste
- 2 stalks scallions, sliced (about 1 oz / 30 g) for garnish
- 1 tbsp (15 ml) lime juice (for finishing)

Instructions

1. Prepare the spice paste: in a mortar and pestle or small food processor, pound or pulse the shallots, garlic, red chilies, bird's-eye chilies, ginger, and sliced lemongrass to a coarse paste.
2. Heat the vegetable oil in a wide skillet or wok over medium heat. Add the spice paste and sauté, stirring frequently, until fragrant and the oil turns red, about 4–6 minutes.
3. Add the chopped tomato and torn kaffir lime leaves to the paste and cook 2–3 minutes until the tomato softens.
4. Season the chicken thighs with a little salt. Push the sambal to the side and add the chicken, skin-side down, to sear for 3–4 minutes until golden. Turn the pieces and brown the other side briefly.
5. Stir the sambal into the chicken, add fish sauce, palm sugar, and 1/2 cup (120 ml) water or stock. Bring to a simmer, reduce heat to low, cover, and cook 20–25 minutes until the chicken is cooked through and the sauce has thickened. Uncover for the last 5 minutes if you want a reduced, clingy sauce.
6. Taste and adjust seasoning with salt, fish sauce, or more sugar for balance. Stir in 1 tbsp (15 ml) lime juice.
7. Garnish with sliced scallions and serve immediately with steamed rice.