Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cups coconut milk
- 5 red chili peppers, sliced
- 5 bird's eye chili peppers, sliced
- 5 shallots, sliced
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 2 stalks lemongrass, bruised
- 1 tablespoon tamarind paste
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 cup water
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, grind the red chili peppers, bird's eye chili peppers, shallots, and garlic into a paste.
2. Heat the vegetable oil in a large pot over medium heat.
3. Add the chili paste and cook until fragrant, about 2-3 minutes.
4. Add the chicken pieces and stir to coat with the chili paste.
5. Add the chopped tomatoes, lemongrass, tamarind paste, salt, and sugar. Stir to combine.
6. Pour in the coconut milk and water. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 425
Fat per serving: 28g
Carbohydrates per serving: 11g
Protein per serving: 34g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as carrots, potatoes, or green beans to the dish.
- Use different types of chilies for varying levels of spiciness.
Tips and tricks:
- Use a mortar and pestle to grind the chili paste for a more authentic flavor.
- Adjust the amount of chili peppers to your desired level of spiciness.
- Let the dish simmer for longer for a thicker sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple salad.
Troubleshooting advice:
If the sauce is too thin, let it simmer for longer to thicken.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F.
Food history:
Ayam Rica-Rica is a spicy Indonesian dish that originated in the North Sulawesi region of Indonesia.
Flavor profiles:
Spicy, tangy, savory.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Indonesian