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
3.5g
Sugar
2g
Fiber
1482.1mg
Sodium
3.5g
Saturated 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.
Very filling, for a really hungry day
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