One Pan Chilli Chicken (Rica Rica Chicken)

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This is rica rica chicken! A flavoursome, chilli chicken recipe with roots all the way from Indonesia. With a delicious red sauce made from scratch - loads of fresh chillies! It’s so hearty and if you’re a spice lover, it’s a perfect weeknight dinner. You might want to serve it with a fresh cucumber salad or some green beans to balance out the heat and flavours.

Ingredients:
500g Chicken, bone in and skin on.


Optional, marinated with:
1 tsp Salt
1 tsp Turmeric Powder

2 Lemongrass Stalks, bruised (I didn’t have any)

4-5 Kaffir Lime Leaves

1 Tomato


1 tbsp Brown Sugar


1 tsp Salt, or to taste


Juice from 1 Lime

Base Paste, blended:

10 Red Chillies
5 Thai Bird’s Eye Chillies


2 medium-sized Onions or 8 Shallots


4 cloves of Garlic


1 inch Ginger


1/2 cup of Water (for easy blending)

Method:

1. Marinate your chicken with salt and turmeric powder.

2. Blend together your spicy base paste.

3. Pan fry in oil just to get a sear on chicken, approx 4-5 minutes. Once golden, remove from pan and set aside.

4. In the chicken juices, stir fry your base paste until fragrant.

5. Add bruised lemongrass and kaffir lime leaves if you have them, followed by sugar and salt to taste.

6. Add back in the pan-fried chicken. Cover with a lid and let chicken finish cooking for about 20 minutes. Halfway through, return to pan and flip to cook chicken evenly.

9. Turn off the heat and pour lime juice over. Sprinkle with chopped parsley (Optional)

10. Serve over rice and enjoy!