Rica Rica Chicken | easy spicy Indonesian braised chicken

Today we're making Rica-Rica Chicken, or Ayam Rica Rica, spicy Indonesian braised chicken. Besides having a super fun name, this fragrant dish is easy to make, and my recipe is not the spiciest out there - great for spice beginners. Adjust red chillies and Thai Bird's Eye Chillies according to spice tolerance. Spice lovers can go for a 10:10 ratio. Spoiler: The ingredient to help with the spice is a tomato. Typically it is not used, so for those with higher spice tolerance, feel free to skip this ingredient. Marinating the chicken and pan-frying it is an optional step. Most days I skip, and add not-marinated, not-panfried, chicken after sauteing the base paste. Still yummy. 00:25 - Blending the Base Paste 01:45 - How to Bruise Lemongrass 02:17 - Marinating and Searing Chicken 03:25 - Let's Cook -- Serves 2-3 Ingredients: 500g Chicken, bone in and skin on Marinated with (optional step): 1 tsp Salt 1 tsp Turmeric Powder 2 Lemongrass Stalks 4-5 Kaffir Lime Leaves 1 Tomato 1 tbsp Palm Sugar or Brown Sugar 1 tsp Salt Juice from 1 Lime Base Paste, to blend or grind: 8 stalks Red Chillies (alternatives: Fresno or Serrano chillies) 5 Thai Bird's Eye Chillies (SPICYYY! adjust according to spice tolerance) 2 medium-sized Onions or 8 Shallots 4 cloves of Garlic 1 inch Ginger 1/2 cup of Water -- Connect with me: www.nomadette.com instagram.com/NomadettEats Southeast Asian Pantry Guide: nomadette.com/pantry