Ayam Rica-Rica is an intensely spicy and aromatic dish from Manado, North Sulawesi. The chicken is slow-cooked with a fiery blend of fresh spices, delivering a powerful flavor that is savory, tangy, and unforgettable.

Ingredients:

• 1 whole chicken (cut into 8–10 pieces)
• 2 stalks lemongrass, bruised
• 5 kaffir lime leaves (tear slightly to release aroma)
• 2 cm galangal (lengkuas), bruised
• 1 bundle of basil leaves (daun kemangi), picked
• 3 stalks scallions (daun bawang), chopped
• 150 ml water (or chicken broth)
• 1 lime (for marinating the chicken)
• Salt, sugar, and cooking oil to taste

Spice Paste (Bumbu Halus – Grind Coarsely):

• 10–15 curly red chilies
• 10 red bird’s eye chilies (adjust for desired heat)
• 6 shallots
• 4 cloves garlic
• 3 cm ginger
• 2 cm turmeric (optional, for color)
• 3 candlenuts (kemiri) (optional, for thickening)

Instructions:

1. Prepare the Chicken: Wash the chicken thoroughly. Rub it with lime juice and a little salt. Let it sit for 15 minutes to eliminate odors, then rinse lightly.
2. Sauté the Spices: Heat enough oil (about 4 tbsp) in a wok. Sauté the ground spice paste until very fragrant and cooked through (this is crucial for flavor).
3. Add Aromatics: Add the bruised lemongrass, kaffir lime leaves, and bruised galangal to the paste. Stir and cook for another minute.
4. Cook the Chicken: Add the chicken pieces. Stir well until the chicken changes color and is fully coated with the thick spice mixture.
5. Simmer (Ungkep): Add the water (or chicken broth). Season with salt and sugar. Reduce the heat and cover the wok. Simmer for 20–30 minutes until the water has reduced, the sauce has thickened, and the chicken is tender.
6. The Fresh Finish: Once the chicken is tender and the sauce is thick, stir in the basil leaves and chopped scallions. Cook for just 1 minute until the basil is slightly wilted and releases its powerful aroma.
7. Serve: Taste and adjust seasoning one last time for balance. Serve immediately with hot white rice.