A Manado-style Indonesian spicy chicken with fresh chiles, ginger, lemongrass, lime, and a bright red sauce.
20 min prep 40 min cook
Keeps the screen on · step-by-step guide · built-in timer
Chop the hot peppers, kapia peppers, onion, garlic, ginger, and lemongrass.
Blend the chopped aromatics into a coarse spice paste.
Fry the spice paste in vegetable oil for 8 minutes until its aroma turns mellow.
Add the chicken thighs and salt, then cook for 7 minutes until coated in sauce and lightly browned.
Add 1 cup of water, cover, and cook over low heat for 24 minutes.
Uncover, add the lemon juice, and cook for 6 more minutes until the sauce thickens.
Prepare the rice for serving and plate the ayam rica-rica with cucumber.
💡 Tip: Remove the seeds from some of the hot peppers; the aroma stays, but the heat lands at a more balanced level for a home table.
🍽️ Serving suggestion: Serve ayam rica-rica hot with plain rice, cucumber, and optional yogurt-free green salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~496
kcal calories
35
g protein
44
g carbs
20
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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