Rica Rica Chicken | easy spicy Indonesian braised chicken

bird's eye chili

🥗Healthier: jalapeño

💰Cheaper: sriracha

Jalapeño offers a milder heat while sriracha is more accessible.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is a budget-friendly alternative.

lime leaves

🥗Healthier: bay leaves

💰Cheaper: lemon zest

Bay leaves provide a similar aromatic quality, while lemon zest adds a citrus touch.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Blend chopped red chilies, bird's eye chilies, red onions, garlic, ginger, and tomato with half a cup of water until smooth.

Bruise 2 stalks of lemongrass using a pestle or the back of a knife.

Mix 500 grams of chicken with salt and turmeric powder.

In a pan, heat 5 to 6 tablespoons of oil and pan-fry the chicken until seared, then remove from the pan.

Add the blended paste to the same pan and sauté for 2-3 minutes until fragrant.

Add the bruised lemongrass and torn kefir lime leaves to the pan and sauté for another 2-3 minutes.

Stir in brown sugar or palm sugar and salt, then add the chicken back to the pan.

Cover and braise for 15-20 minutes, flipping the chicken halfway through if desired.

After 20 minutes, add lime juice and stir before serving.

Cooking Techniques

Equipment Needed

Spice Level: