Spicy Chicken Rica-Rica

Ingredients

• 1 kg Chicken pieces (broiler or free‑range) (cut into serving pieces; skin on for best flavor)
• 5 pieces Candlenuts (toasted)
• 5 cloves Garlic
• 5 pieces Shallots
• 2 cm Ginger (peeled)
• 2 cm Turmeric (fresh) (peeled)
• 6 pieces Bird's eye chili (adjust to heat preference)
• 2 pieces Red curly chili
• 4 tbsp Vegetable oil (divided: 2 tbsp for spice paste, 2 tbsp for searing)
• 2 stalks Lemongrass (bruised and cut into 2‑inch pieces)
• 2 pieces Bay leaves
• 3 pieces Lime leaves (kaffir)
• 2 pieces Pandan leaf (optional) (tied into a knot)
• 1 piece Turmeric leaf (optional) (adds distinctive aroma)
• 2 tbsp Lime juice (for marinating)
• 1 tsp Chicken powder (bouillon)
• 1 tsp Salt
• 1 tsp Sugar
• ½ tsp Black pepper (ground)
• 250 ml Water (enough to half‑cover the chicken)

Instructions

1. Marinate chicken (optional)

   Combine lime juice, chicken powder, salt, and pepper in a bowl. Toss the chicken pieces until evenly coated. Let rest for 30 minutes (or up to 2 hours) if time permits.

   Time: PT10M

2. Blend base spice paste

   Add candlenuts, garlic, ginger, turmeric, and 2 tbsp oil to the blender. Blend until completely smooth, adding a splash more oil if needed.

   Time: PT5M

3. Slice aromatics

   Thinly slice the shallots, bird's eye chilies, and red curly chilies.

   Time: PT5M

4. Blend sliced aromatics

   Add the sliced shallots and chilies to the blender. Pulse until a coarse paste forms; stop and stir if it sticks to the sides.

   Time: PT3M

5. Heat pan

   Place the skillet over high heat for about 2 minutes until very hot.

   Time: PT2M

   Temperature: high

6. Pan‑sear chicken (skin side down)

   Add 2 tbsp oil to the pan, then lay the chicken pieces skin‑side down. Cook without moving for 4‑5 minutes until the skin is golden and releases easily.

   Time: PT10M

   Temperature: high

7. Flip and brown other side

   Turn the chicken pieces and brown the other side for another 5 minutes.

   Time: PT5M

   Temperature: high

8. Sauté spice pastes

   Reduce heat to medium. Add the smooth base paste and the coarse chili‑shallot paste to the pan. Stir constantly until the oil separates from the mixture and the aroma intensifies.

   Time: PT5M

   Temperature: medium

9. Add aromatics

   Stir in the bruised lemongrass, bay leaves, and lime leaves. Cook for 2 minutes to release their fragrance.

   Time: PT2M

   Temperature: medium

10. Return chicken to pan

    Place the seared chicken back into the pan, mixing briefly to coat with the spice mixture.

    Time: PT1M

    Temperature: medium

11. Add water and season

    Pour in 250 ml water (or enough to half‑cover the chicken). Sprinkle with salt, sugar, and an extra ½ tsp chicken powder. Stir gently.

    Time: PT1M

    Temperature: medium

12. Braise chicken

    Cover the pan and let the chicken simmer on medium‑low heat for 15‑20 minutes, or until the meat is tender and the sauce has thickened.

    Time: PT20M

    Temperature: medium

13. Add optional leaves

    Tuck in the pandan leaves and turmeric leaf (if using) and simmer for another 2 minutes.

    Time: PT2M

    Temperature: medium

14. Rest and serve

    Turn off the heat, remove the lid, and let the dish rest for 5 minutes. Serve hot with steamed rice.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken pieces (broiler or free‑range): chicken thigh fillets, chicken drumsticks
• Instead of Candlenuts: macadamia nuts, almonds
• Instead of Garlic: garlic paste
• Instead of Shallots: red onion
• Instead of Ginger: ground ginger (1 tsp)
• Instead of Turmeric (fresh): ground turmeric (1 tsp)
• Instead of Bird's eye chili: serrano pepper, Thai chilies
• Instead of Red curly chili: red jalapeño
• Instead of Vegetable oil: canola oil, peanut oil
• Instead of Lemongrass: lemongrass paste (1 tsp)
• Instead of Bay leaves: none
• Instead of Lime leaves (kaffir): lime zest
• Instead of Pandan leaf (optional): vanilla extract (a few drops)
• Instead of Turmeric leaf (optional): extra kaffir lime leaf
• Instead of Lime juice: vinegar (1 tbsp)
• Instead of Chicken powder (bouillon): soy sauce (1 tsp)
• Instead of Salt: sea salt
• Instead of Sugar: honey (½ tsp)
• Instead of Black pepper: white pepper
• Instead of Water: chicken broth (250 ml)

Equipment Needed

• Blender or food processor
• Sharp chef’s knife
• Cutting board
• Large skillet or Dutch oven
• Wooden spatula or tongs
• Measuring spoons
• Bowl for marinating

Critical Steps — Do Not Skip

• Blending the spice pastes to a smooth consistency
• Pan‑searing the chicken until the skin is crisp
• Sautéing the spice mixture until the oil separates

Chef Tips from the Video

• Use pineapple‑fed chicken (Ayam Nanas) for extra tenderness, if available.
• Bruise lemongrass with the back of a knife to release more aroma.
• For a milder heat, remove the seeds from the bird's eye chilies before blending.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze for up to 2 months.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Prepare the spice pastes a day ahead and refrigerate; they keep well for 24 hours.
• Fully braise the chicken, then reheat gently before serving.