Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 4 cloves garlic, minced
- 4 shallots, sliced
- 5 red chili peppers, sliced
- 5 green chili peppers, sliced
- 2 tomatoes, diced
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 2 cups water
Special Equipment Needed:
- Large pot or Dutch oven
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the garlic and shallots and sauté until fragrant.
3. Add the chicken pieces and cook until browned on all sides.
4. Add the sliced chili peppers and diced tomatoes and stir to combine.
5. Add the lemongrass stalks, kaffir lime leaves, salt, and sugar and stir to combine.
6. Pour in the water and bring to a boil.
7. Reduce the heat to low and let simmer for 30-40 minutes, or until the chicken is cooked through and tender.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 4g
Cholesterol: 120mg
Sodium: 600mg
Total carbohydrates: 10g
Dietary fiber: 2g
Total sugars: 5g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Red and green chili peppers can be substituted with any type of chili pepper.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add coconut milk for a creamier stew.
- Add potatoes or carrots for extra vegetables.
- Use different types of meat for a different flavor.
Tips and Tricks:
- Use a sharp knife to cut the chicken into pieces.
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage Instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation Ideas:
Serve the stew in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested Side Dishes:
Serve with steamed rice and a side of sautéed vegetables.
Troubleshooting Advice:
- If the stew is too spicy, add more sugar to balance out the heat.
- If the stew is too watery, let it simmer for longer to reduce the liquid.
Food Safety Advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food History:
Ayam Rica-Rica is a spicy Indonesian dish that originated from the North Sulawesi province.
Flavor Profiles:
Spicy, savory, and slightly sweet.
Serving Suggestions:
Serve hot with steamed rice and a side of sautéed vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian