Paleo Ayam Rica-Rica
Spice up your paleo menu with this irresistible Paleo Ayam Rica-Rica, a vibrant Indonesian chicken dish brimming with bold flavors and wholesome ingredients. Perfectly juicy chicken thighs are coated in a fragrant spice paste made from red bird’s eye chilies, garlic, shallots, lemongrass, fresh turmeric, and ginger, then simmered in lime juice and kaffir lime leaves for a tangy, zesty kick. Cooked in nutrient-rich coconut oil, this paleo-friendly recipe stays true to its health-conscious roots without sacrificing the heat and complexity of traditional ayam rica-rica. With a garnish of fresh basil adding a touch of herbal sweetness, it's the perfect centerpiece for a fiery yet clean-eating dinner in just under an hour. Easy, flavorful, and completely gluten-free, this dish is guaranteed to tantalize your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken thighs, skinless and boneless
- 2 tablespoons Coconut oil
- 6 pieces Red bird’s eye chilies
- 1 unit Red bell pepper, seeded and sliced
- 4 pieces Garlic cloves
- 6 pieces Shallots
- 2 teaspoons Fresh turmeric, minced
- 1 teaspoon Ginger, minced
- 1 stalk Lemongrass, white part only, finely chopped
- 3 leaves Kaffir lime leaves, finely chopped
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 60 milliliters Water
- 10 pieces Basil leaves for garnish
Instructions
Begin by thinly slicing the garlic, shallots, and red bird’s eye chilies. To reduce the heat, you may seed the chilies first.
In a blender, combine the sliced chilies, red bell pepper, garlic, shallots, fresh turmeric, ginger, and lemongrass. Blend until a smooth paste forms.
Heat the coconut oil in a large skillet over medium heat. Add the spice paste and sauté for about 5 minutes until fragrant and the oil starts to separate.
Add the chicken thighs to the skillet and brown on all sides, about 5 minutes.
Stir in the kaffir lime leaves and continue to cook for another minute.
Pour in the water and lime juice, and sprinkle with salt. Stir well, cover, and let simmer on low heat for 15 minutes or until the chicken is cooked through and tender.
Uncover and increase heat to medium-high to allow the liquid to reduce slightly, about 5 minutes.
Taste and adjust seasoning if necessary. Remove from heat.
Serve hot, garnished with fresh basil leaves for an added aroma and flavor.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 2821 mg | 123% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 27.5 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 196 mg | 15% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2685 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
