Indonesian Rica-Rica Grill Chicken recipe is a simple to prepare grill chicken. This
recipe comes from the region of Manado in North Sulawesi and as such was also popularly
known as Madonese style grilled chicken. In the local dialect, 'rica' means chili, so
literally translated, this recipe means 'chili flavor grill chicken'. The use of chili
and lime juice in this recipe will produce a mouth watering combination of spicy and
sour taste. For those who prefer the chicken to be less sour, reduce the amount of lime
juice use. For a less hot and spicy taste, reduce the amount of chili use in the
preparation or do not add in the bird's eye chilies. Indonesian Rica-Rica Grill Chicken
is best eaten with white steam rice.
Ingredients 1 :
- 1 medium size chicken, clean and removed skin and excess fat and cut into 6 or 8 pieces.
- 2 tablespoons lime juice (or lemon juice)
- 1 big onion, sliced thinly
- 2 kaffir lime leaves
- 1 stalk of lemongrass, use the bottom white part only, and bruise
- 2 stalks of basil leaves
- 1 piece of screw pine (pandan) leaf, clean and cut to pieces of about 2" in length
- 1 cup of water or chicken stock
- Salt to taste
- 2 teaspoons sugar or to taste
- 3 tablespoons cooking oil
Ingredients 2 :
(add some water and grind into a smooth paste)
- 10 pieces of fresh red chilies
- 5 pieces of bird's eye chilies (reduce the amount for a less spicy taste)
- 4 pieces shallots
- 5 cloves garlic
- 2" fresh ginger, remove skin
- 2 medium size ripe juicy tomatoes, dice into small pieces
Cooking Instructions :
- Clean chicken and pat dry. Marinate the chicken pieces by rubbing it with some salt and lime juice and left to stand for about 30 minutes.
- In a wok, heat up the cooking oil under medium heat and sauté the blended ingredients until fragrant.
- Add in the chicken pieces and mix well.
- Add in the onion, kafir lime leaves, lemongrass, basil leaves and screw pine (pandan) leaf.
- Add in one cup of water or chicken stock.
- Bring mixture to boil and add in chicken pieces and salt and sugar to taste.
- If you prefer to grill the chicken, cook the chicken pieces until the sauce is almost dry before taking the chicken out and continue to grill it in an oven until the outside is golden brown. When chicken pieces are done, brush some lemon juice on it and serve with the rest of the sauce
For a more simple method, reduce the heat and continue to simmer until the sauce is very thick
or almost dry and the meat is cooked and tender. Add in some water if the sauce gets too dry. When chicken is cook, add in the left-over lemon juice
and transfer into a serving plate and serve.
- Best eaten when still hot with white rice.