Rica-Rica Ayam Setan: A Spicy Indonesian Chicken Dish
Discover the vibrant and fiery flavors of Indonesia with this Rica-Rica Ayam Setan recipe. This dish features tender chicken pieces coated in a spicy, aromatic blend of herbs and spices, delivering an unforgettable punch of heat and flavor. Perfect for those who love a little extra kick in their meals!
Ingredients
- 500 grams chicken breast (cut into bite-sized pieces and cleaned)
- 1 bunch basil leaves (washed and trimmed, optional, for enhancing aroma and taste)
- 6 stalks lemongrass (bruised)
- 4 kaffir lime leaves
- 2 inches ginger (peeled)
- 5 dried bay leaves (optional)
- 1 teaspoon coriander seeds
- 1 teaspoon ground black pepper (plus an additional 1/2 teaspoon for extra heat)
- 1/2 teaspoon turmeric powder (optional)
- Sugar (to taste)
- Salt (to taste)
- Chicken bouillon powder (optional, to taste)
- Sweet soy sauce (such as Bango, optional, to taste)
- Water (as needed)
- 5 large red chilies (adjust to your heat preference)
- 30-35 small red chilies (adjust to your heat preference)
- 1/2 ripe tomato (optional)
- 8 shallots
- 5 cloves garlic
Instructions
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Prepare the Chicken:
Begin by boiling the chicken pieces in a pot of boiling water until tender. To infuse the chicken with additional flavor, add the bruised lemongrass and kaffir lime leaves to the water, along with a pinch of salt. Once the chicken is cooked through, drain it and set it aside. Discard the cooking water. -
Make the Spice Paste:
While the chicken is cooking, prepare the spice paste. You can choose between two methods: blending or grinding.-
Blender Method:
Combine the large red chilies, small red chilies, tomato (if using), 2 kaffir lime leaves (sliced), and 4-6 stalks of lemongrass (only the white part, finely sliced) in a blender. Add a bit of cooking oil (about 2 tablespoons) and blend until smooth. -
Mortar and Pestle Method:
Crush the shallots, garlic, ginger, coriander seeds, and turmeric powder (if using) using a mortar and pestle until finely ground.
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Cook the Spice Paste:
Heat enough oil in a pan to cover the bottom. Add the ground spice paste and sauté until fragrant. Next, add the blended spice paste, dried bay leaves, and additional kaffir lime leaves. Cook until the mixture is well combined and starts to thicken, stirring occasionally. -
Season the Dish:
Season the paste with sugar, salt, chicken bouillon powder (if using), and ground black pepper to taste. Adjust the seasoning as necessary. If the paste becomes too dry, add a little water to reach your desired consistency. -
Combine Chicken and Spice Paste:
Add the boiled chicken pieces to the pan with the spice paste. Stir well to coat the chicken evenly with the paste. If the mixture seems too dry, add a bit more water gradually. Let the chicken cook in the spice paste, allowing the flavors to meld together and the sauce to thicken. Taste and adjust the sweetness or spiciness if needed. You can also add sweet soy sauce for extra flavor if desired. -
Finish with Basil:
Just before serving, stir in the fresh basil leaves. The basil adds a fragrant, aromatic touch that complements the spiciness of the dish. -
Serve and Enjoy:
Serve the Rica-Rica Ayam Setan hot with steamed rice or your choice of side dishes. Enjoy the spicy, flavorful kick of this traditional Indonesian favorite.
Notes
- Adjusting Heat: The level of spiciness can be adjusted based on your preference. If you prefer a milder dish, use fewer chilies.
- Basil Optional: While basil adds a lovely freshness to the dish, it can be omitted if not preferred.
This Rica-Rica Ayam Setan recipe promises a flavorful and exhilarating culinary experience. The combination of aromatic spices and fresh herbs makes it a standout dish that’s sure to impress. Happy cooking, and enjoy your spicy feast!
