How to Cook Perfect Ayam rica-rica (madonese spicy chicken)

Ayam rica-rica (madonese spicy chicken). Grill the chicken on a barbeque grill or… Indonesian spicy chicken or ayam rica-rica is savory and spicy chicken dishes from North Sulawesi. Hearty satisfying meal for those who love Ayam rica-rica is one of Indonesian culinary, precisely from Manado, North Sulawesi. The word Rica is derived from the language of Manado which means.

Manado style chicken that is known for its super hot spicy taste. Learn how to make tasty ayam rica rica with a pressure cooker or on the stove. Ayam rica-rica is original Manado cuisine, very spicy like most things from Manado😁. You can cook Ayam rica-rica (madonese spicy chicken) using 13 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Ayam rica-rica (madonese spicy chicken)

1. You need of Chicken.
2. Prepare of Garlic.
3. It's of Galangal.
4. You need of Salt.
5. It's of Papper.
6. It's of Sugar.
7. It's of Water.
8. You need of Tomatoes.
9. You need of Lemon grass.
10. It's of Spring onion.
11. It's of Chili.
12. You need of Water.
13. Prepare of Lime juice.

Ayam rica-rica is specialty chicken dish from the city of Manado in Indonesia North Sulawesi. Rica means chili in North Sulawesi language, so ayam rica-rica translates to chicken with chili sauce. If you love bold, spicy, fresh, and citrusy dishes, you will definitely love ayam rica-rica. Ayam rica-rica (Indonesian for chicken rica-rica) is an Indonesian hot and spicy chicken dish.

Ayam rica-rica (madonese spicy chicken) instructions

1. Fry the chicken snd some spices.
2. Put tomatoes and water.
3. Serve.

It is made up of chicken that cooked in spicy red and green chili pepper. The origin of this dish is from Minahasan cuisine of North Sulawesi. This Ayam (chicken) can be pre-cooked and placed on the grill and served with the rica rica (the spicy sauce). Ayam rica-rica - download this royalty free Stock Photo in seconds. Resep rica rica sendiri sebenarnya tidak harus menggunakan bahan daging ayam saja.

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