Chili Chicken (Ayam Rica-Rica)

Ingredients

• 2 pounds bone-in chicken thighs and drumsticks, cut into pieces
• 2 tablespoons vegetable oil
• 8 shallots, peeled
• 4 cloves garlic
• 10 red bird's eye chilies, stemmed
• 3 red finger chilies, stemmed and roughly chopped
• 2 candlenuts (or raw macadamia nuts)
• 1 teaspoon shrimp paste (terasi)
• 2 stalks lemongrass, bruised and tied in a knot
• 3 kaffir lime leaves, torn
• 1 piece ginger, 1-inch piece, sliced
• 1 teaspoon fine sea salt
• 1 teaspoon granulated sugar
• 1/2 cup water
• 2 tablespoons fresh lime juice
• 2 scallions, sliced, for garnish

Method

1. 1

   Combine the shallots, garlic, bird's eye chilies, finger chilies, candlenuts, and shrimp paste in a food processor or mortar and pound or process into a coarse, wet paste.

2. 2

   Pat the chicken pieces dry and season lightly with salt.

3. 3

   Heat the vegetable oil in a 9-inch skillet or wide pan over medium heat. Add the chili paste and fry, stirring frequently, until fragrant and the raw edge is gone, 6 to 8 minutes.

   6:00 · Fry chili paste
4. 4

   Add the lemongrass, kaffir lime leaves, and ginger to the pan and stir into the paste for 1 minute.

   1:00 · Stir in aromatics
5. 5

   Add the chicken pieces and turn to coat thoroughly in the paste, cooking for 3 to 4 minutes until the surface of the chicken is no longer pink.

   3:00 · Coat chicken in paste
6. 6

   Stir in the salt, sugar, and water. Bring to a simmer, then reduce the heat to low, cover, and cook until the chicken is tender and the sauce has thickened, 25 to 30 minutes, stirring occasionally.

   25:00 · Simmer chicken
7. 7

   Uncover and increase the heat to medium-high. Cook, stirring, for 3 to 5 minutes to reduce the sauce until it clings to the chicken.

   3:00 · Reduce sauce
8. 8

   Remove from the heat and stir in the lime juice. Taste and adjust salt and sugar as needed.

9. 9

   Transfer to a serving platter, scatter with sliced scallions, and serve hot with steamed rice.