This vibrant Chicken Rica-Rica brings the bold, fiery flavors of North Sulawesi, Indonesia straight to your dinner table with its signature green chili paste that creates an incredibly aromatic and spicy dish that’s absolutely addictive. Traditional rica-rica gets its name from the Minahasan word for “chili,” and this dish lives up to that reputation with a paste made from fresh green chilies, shallots, garlic, and aromatic spices that coats tender chicken pieces in layers of complex heat and flavor. The result is chicken that’s incredibly juicy and tender, covered in a bright green sauce that delivers serious heat balanced by fresh herbs and citrusy notes that make every bite exciting and satisfying. This is comfort food for spice lovers – the kind of dish that makes you sweat a little but keeps you coming back for more because the flavors are just too good to resist.
Serves: 4-6 people
What You’ll Need
For the chicken:
- 2 1/2 pounds chicken pieces (thighs and drumsticks work best)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the rica-rica paste:
- 15-20 fresh green chilies (jalapeños or serranos), stems removed
- 8 shallots, peeled and quartered
- 6 garlic cloves, peeled
- 2 inches fresh ginger, peeled and sliced
- 1 inch fresh turmeric root (or 1 teaspoon ground turmeric)
- 4 candlenuts or macadamia nuts (optional, for richness)
- 1 teaspoon salt
For cooking:
- 3 tablespoons vegetable oil
- 2 lemongrass stalks, bruised and cut into 3-inch pieces
- 4 kaffir lime leaves, torn (or 2 teaspoons lime zest)
- 1 cup coconut milk
- 2 tablespoons palm sugar or brown sugar
- 1 teaspoon tamarind paste (or 1 tablespoon lime juice)
- Salt to taste
- Fresh basil leaves for garnish
Preparing the Chicken
Season the chicken pieces all over with salt and black pepper, then let them come to room temperature for about 20 minutes. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
Brown the chicken pieces in batches, skin-side down first, for about 4-5 minutes per side until golden brown all over. Don’t overcrowd the pot – you want good browning, not steaming. Remove the browned chicken to a plate and set aside. This browning step builds incredible flavor that will enhance the final dish.
Creating the Signature Rica-Rica Paste
While the chicken rests, make the vibrant green paste that gives this dish its character. In a food processor or blender, combine the fresh green chilies, shallots, garlic, ginger, turmeric, candlenuts if using, and salt. Process until you have a smooth, bright green paste, adding a tablespoon or two of water if needed to help it blend properly.
The paste should be aromatic and intensely spicy – this is where the heat of the dish comes from, so adjust the number of chilies based on your heat tolerance. The mixture should smell incredibly fragrant, with the fresh chilies and aromatics creating an irresistible aroma.
Building Layers of Flavor
In the same pot used for browning the chicken, heat 3 tablespoons of vegetable oil over medium heat. Add the green chili paste and cook, stirring constantly, for 5-7 minutes until the paste becomes very fragrant and starts to separate from the oil. This cooking step is crucial – it develops the flavors and removes the raw edge from the chilies.
Add the bruised lemongrass stalks and torn kaffir lime leaves to the pot, stirring them into the paste for another minute until everything smells incredible. The aromatics will fill your kitchen with the most amazing Indonesian restaurant smell.
Bringing It All Together
Return the browned chicken pieces to the pot, turning them to coat completely with the green chili paste. Pour in the coconut milk, palm sugar, and tamarind paste, stirring gently to combine everything without breaking up the chicken pieces.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer partially covered for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender and the sauce has thickened slightly. The coconut milk will help balance the heat while adding richness to the dish.
Perfecting the Balance
Taste the sauce and adjust the seasonings as needed. You might want more salt for depth, more palm sugar for sweetness to balance the heat, or more tamarind for tartness. Indonesian cuisine is all about balancing sweet, salty, sour, and spicy elements, so take your time to get it just right.
The sauce should coat the chicken pieces nicely but not be too thick. If it gets too thick during cooking, add a splash of water or more coconut milk. If it’s too thin, continue simmering uncovered until it reduces to the right consistency.
The Final Touch
Remove the lemongrass stalks before serving – they’ve done their job of infusing the dish with citrusy fragrance. Taste one more time and adjust seasoning if needed. The dish should be intensely flavorful with serious heat that’s balanced by the coconut milk and aromatics.
Garnish with fresh basil leaves just before serving. The basil adds a fresh, aromatic note that complements the spicy sauce beautifully and provides a nice color contrast against the vibrant green sauce.
Serving Indonesian Style
Serve the chicken rica-rica immediately over steamed white rice, which is essential for absorbing the flavorful sauce and helping to cool your palate between bites. The rice also helps balance the intense spiciness of the dish.
Traditional accompaniments include fresh cucumber slices, which provide cooling relief, and perhaps some Indonesian pickles or a simple tomato and onion salad to cut through the richness.
Heat Level Warning
This is a legitimately spicy dish that’s meant to bring serious heat. If you’re not used to very spicy food, start with fewer chilies and work your way up. You can always add more heat, but you can’t take it away once it’s cooked.
Cultural Context
Rica-rica is a beloved dish from the Minahasan people of North Sulawesi, known for their love of extremely spicy food. This dish represents the Indonesian mastery of balancing intense heat with complex flavors, creating something that’s challenging but completely irresistible.
The bright green color and intense flavor make this dish a real showstopper that will definitely be remembered by anyone brave enough to try it. It’s the kind of food that brings people together around the table, sharing the experience of something truly bold and delicious.
