Ayam Rica-Rica - western style

Rica-rica is originated from Menado in Indonesia, a place known for its best spicy dishes across the archipelago as mentioned in my previous posting here. Most of the dishes usually contain lemon grass, kaffir lime leaves and tonnes of chili peppers. I would say that it should measure somewhere between 100,000 to 225,000 in the Scoville Chart - practically the fourth hottest chilies on earth.

Yeah, I still remember the time when I was just dating my husband and had a menadonese dinner delivered for dinner. After the first bite, he thought he had lost his tongue and lips.... and stomach. Okay, that didn't go down well. But not to worry, this particular dish has been modified for western taste, not spicy at all. Although Menadonese would think it's baby's food.

* 1 kg chicken - cut into pieces, or use fillet if you prefer
* 3 red bell peppers
* 2 green bell peppers
* 3 pcs green chilies (optional)
* 2 stalks lemon grass - smashed
* 1 bunch of spring onions
* 5 pcs kaffir lime leaves - slice thinly
* 1 fresh lemon - squeeze
* 2 cm fresh ginger - smashed
* 4 pcs garlic - ground
* 4 pcs shallots - ground

Cooking Directions:
1.) Ground smooth 1 pcs of red bell pepper, set aside
2.) Stir fry garlic + shallots until fragrant. Add chicken and cook until turning light yellow
3.) Mix in red + green bell pepper, lemon grass, ginger, add bits of water & cover
4.) Cook until the chicken is tender, sauce turns red then add kaffir lime leaves & spring onions
5.) Serve over steaming hot rice

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