Entree: Timor-Leste – Southern Culinary Region – Ayam Rica-Rica (Fiery chicken in a fresh red chili, shallot, and lime sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cut into 8 pieces
- 1/4 cup (60 ml) vegetable oil
- 8–10 red chilies (bird's eye or red Thai), stemmed, about 2 oz (60 g)
- 6 shallots, peeled, about 4 oz (115 g)
- 4 cloves garlic, about 12 g
- 1 inch (2.5 cm) fresh ginger, peeled and chopped, about 1 tbsp (15 g)
- 2 stalks lemongrass, white parts only, bruised and thinly sliced, about 40 g
- 3 kaffir lime leaves, torn, about 1 g
- 1 tbsp (15 ml) palm sugar or brown sugar
- 2 tbsp (30 ml) lime juice
- 1/2 cup (120 ml) water or chicken stock
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) ground turmeric (optional)
- 1/4 cup (15 g) fresh cilantro, chopped for garnish

Instructions

1. In a blender or mortar and pestle, combine the red chilies, shallots, garlic, ginger and 1/2 tsp (2.5 g) salt to form a coarse paste. If using a blender, add 1–2 tbsp (15–30 ml) water to help blend.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the bruised lemongrass and torn kaffir lime leaves and fry briefly until aromatic, about 1 minute.
3. Add the chili-shallot paste and sauté, stirring constantly, until the raw smell dissipates and the paste darkens slightly, about 3–4 minutes.
4. Add the chicken pieces to the pan and turn to coat in the paste. Brown the chicken on all sides, about 6–8 minutes.
5. Stir in the lime juice, palm sugar, turmeric if using, and the water or stock. Bring to a simmer, reduce heat to medium-low, cover, and cook until the chicken is cooked through and sauce thickens, about 20–25 minutes.
6. Uncover and simmer a few minutes more to tighten the sauce if needed. Taste and adjust salt, sugar or lime for balance.
7. Transfer to a serving platter and garnish with chopped cilantro. Serve hot with steamed rice or simple boiled vegetables.