Spicy Chicken Rica-Rica with Jengkol and Kemanggi

Certainly! Here’s a rewritten version of the Ayam Rica-Rica Kemanggi Mix Jengkol recipe for the Love With Recipes site:

Spicy Chicken Rica-Rica with Kemanggi and Jengkol

Ingredients:

• 1 whole chicken, cut into pieces
• 1/4 cup jengkol (young jengkol beans)
• 4 small bird’s eye chilies
• 1/4 cup dried red chilies (cabe kriting)
• 10 shallots
• 8 cloves garlic
• 1 cm ginger
• 1 cm galangal
• 10 kaffir lime leaves
• 5 bay leaves
• 2 calamansi limes
• 3 sprigs kemanggi (pangium edule)
• 2 ripe red tomatoes
• 2 green tomatoes
• 2 stalks lemongrass
• 5 candlenuts
• Salt, to taste
• Sugar, to taste
• Ladaku, to taste (a brand of seasoning)
• Magic Powder, to taste (a brand of seasoning)
• Turmeric powder, to taste
• Coriander powder, to taste
• Vegetable oil, for sautéing

Instructions:

1. Prepare the Chicken: Clean the chicken pieces thoroughly. Marinate with calamansi lime juice and a pinch of salt. Set aside.

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2. Cook the Jengkol: Boil the jengkol beans until they are tender. Set aside.

3. Blend the Spice Paste: In a blender, combine dried red chilies, ginger, galangal, garlic, shallots, candlenuts, and ripe red tomatoes. Blend until smooth.

4. Prepare the Aromatics: Slice the green tomatoes and keep aside. Wash the kemanggi leaves and separate the leaves from the stems. Keep aside.

5. Sauté the Aromatics: Heat oil in a pan. Sauté the green tomatoes and bird’s eye chilies until they start to soften.

6. Cook the Spice Paste: Add the blended spice paste to the pan and stir well. Cook until fragrant and the oil starts to separate from the paste.

7. Add Liquids and Seasonings: Pour in 250 ml of water and stir well. Season with salt, sugar, ladaku, magic powder, turmeric powder, and coriander powder to taste.

8. Simmer the Chicken: Add the marinated chicken pieces and the cooked jengkol beans (peeled) into the pan. Stir to combine and ensure the chicken is well-coated with the spice paste.

9. Add Herbs and Cook: Add lemongrass, kaffir lime leaves, and bay leaves. Cover and simmer for about 1.5 hours, or until the chicken and jengkol are tender and the flavors are well blended.

10. Adjust Seasoning: Taste and adjust the seasoning if necessary.

11. Serve: Garnish with kemanggi leaves before serving. Enjoy this spicy, flavorful dish with steamed rice!

Happy cooking! 🌟