Entree: Indonesia – Sulawesi – Ayam Rica-Rica (Spicy Manadonese chicken stewed in a fresh chili, shallot and garlic paste)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) vegetable oil
- 8 small shallots, thinly sliced, about 4 oz (110 g)
- 4 cloves garlic, peeled (about 12 g)
- 10–12 red bird's eye chilies, approx. 2 oz (60 g) (adjust to heat preference)
- 1 medium tomato, chopped, about 5 oz (150 g)
- 1 tbsp (6 g) grated fresh ginger
- 1 stalk lemongrass, bruised
- 3 kaffir lime leaves, torn
- 1 tsp (5 ml) fish sauce or 1 tsp (6 g) kosher salt
- 1 tsp (4 g) palm sugar or brown sugar
- 1/2 cup (120 ml) water or chicken stock
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (10 g) sliced green onions for garnish
- Lime wedges for serving

Instructions

1. In a mortar and pestle or food processor, pound or blitz the shallots, garlic, red bird's eye chilies and grated ginger to a coarse paste. Lightly season the paste with a pinch of salt to help grinding.
2. Heat the vegetable oil in a large skillet or wok over medium heat. Fry the spice paste until fragrant and the oil begins to separate, about 4–6 minutes.
3. Add the chopped tomato, bruised lemongrass and torn kaffir lime leaves to the pan and cook until the tomato breaks down, about 3–4 minutes. Add the chicken pieces and stir to coat thoroughly with the paste.
4. Pour in the water or stock, add the fish sauce or salt and palm sugar, bring to a simmer, then reduce heat to low. Cover and cook until the chicken is cooked through and the sauce has reduced and thickened, about 20–25 minutes. Stir occasionally and baste the chicken with the sauce.
5. Remove the lemongrass stalk, adjust seasoning with lime juice and more salt if needed. Garnish with sliced green onions and serve hot with lime wedges.