Today we're making Rica-Rica Chicken, or Ayam Rica Rica, spicy Indonesian braised chicken. Besides having a super fun name, this fragrant dish is easy to make, and my recipe is not the spiciest out there - great for spice beginners.

Adjust red chillies and Thai Bird's Eye Chillies according to spice tolerance. Spice lovers can go for a 10:10 ratio. Spoiler: The ingredient to help with the spice is a tomato. Typically it is not used, so for those with higher spice tolerance, feel free to skip this ingredient.

Marinating the chicken and pan-frying it is an optional step. Most days I skip, and add not-marinated, not-panfried, chicken after sauteing the base paste. Still yummy.

00:25 - Blending the Base Paste
01:45 - How to Bruise Lemongrass
02:17 - Marinating and Searing Chicken
03:25 - Let's Cook

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Serves 2-3
Ingredients:

- 500g Chicken, bone in and skin on
- Marinated with (optional step):
- 1 tsp Salt
- 1 tsp Turmeric Powder
- 2 Lemongrass Stalks
- 4-5 Kaffir Lime Leaves
- 1 Tomato
- 1 tbsp Palm Sugar or Brown Sugar
- 1 tsp Salt
- Juice from 1 Lime
Base Paste, to blend or grind:
- 8 stalks Red Chillies (alternatives: Fresno or Serrano chillies)
- 5 Thai Bird's Eye Chillies (SPICYYY! adjust according to spice tolerance)
- 2 medium-sized Onions or 8 Shallots
- 4 cloves of Garlic
- 1 inch Ginger
- 1/2 cup of Water
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