PORTUGUESE PERI PERI CHICKEN
Portuguese Peri Peri Chicken with Crispy Potatoes - smoky, flavorful and delicious, served over crispy potatoes, with a flavorful cilantro yogurt sauce.
Provided by Sylvia Fountaine| Feasting at Home
Categories Main
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 425F
- Rehydrate dried chilies in a small pot of simmering water on the stove for 20 minutes. Remove stem and seeds.
- Butterfly the chicken: Rinse inside and out, removing innards. Pat dry. Place on a cutting board, breast down. Using sharp kitchen scissors, cut along both sides of the spine, remove and discard. Turn the chicken over, and placing your hand on the breast bone, press down hard with the palm of your hand, to flatten.
- Make the marinade by blending the marinade ingredients into a paste with a blender or food processor. Brush a layer of the marinade on the bottom of your large sheet pan.
- Place the thinly sliced potatoes on top of the marinade and sprinkle with a generous pinch of kosher salt, overlapping slightly but not too much.
- Brush all sides and crevasses of the chicken with the marinade, coating fairly heavily. (You will add more marinade during cooking, so be sure to save the remaining.) Place chicken, skin side down on the potatoes and place in the hot oven.
- Turn chicken over after 15 minutes, and place back in the oven. After 15 minutes, brush more marinade all over the chicken on the skin side, really lathering it up. Return to the oven and bake until cooked through another 15-30 minutes, or until leg/ thigh reaches an internal temperature of 165 F. The bigger the chicken, the longer this will take. ( A large, 5-6 pound chicken may take an additional 20 minutes!) To crisp the skin and get it deeply brown, broil for a few minutes. A little char is good here!!! Remove chicken when done and let rest 5-10 minutes before serving. You can continue to cook the potatoes or crisp them up ( with broiler) while resting the chicken and cutting it into pieces.
- While chicken is roasting, combine Cilantro Sauce ingredients together, either in a bowl- mixing by hand, or in a food processor. Serve cilantro sauce on the side.
Nutrition Facts : Calories 485 calories, Sugar 2.2 g, Sodium 1295.2 mg, Fat 15.5 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 30.2 g, Fiber 4.6 g, Protein 54.3 g, Cholesterol 165.5 mg
PIRI PIRI CHICKEN
Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe. I like to serve this with a cool yogurt sauce and fonio pilaf.
Provided by Buckwheat Queen
Categories World Cuisine Recipes African
Time 5h5m
Yield 2
Number Of Ingredients 10
Steps:
- Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
- Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
- Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.
Nutrition Facts : Calories 500.9 calories, Carbohydrate 6.3 g, Cholesterol 175.2 mg, Fat 28.1 g, Fiber 1.6 g, Protein 54.3 g, SaturatedFat 6 g, Sodium 1345.1 mg, Sugar 1.8 g
HOMEMADE PORTUGUESE CHICKEN
This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!
Provided by Juliette D.
Categories World Cuisine Recipes European Portuguese
Time 9h10m
Yield 4
Number Of Ingredients 12
Steps:
- Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
- Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
- Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 491.6 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 34.5 g, Fiber 1.4 g, Protein 40.2 g, SaturatedFat 7.6 g, Sodium 660.8 mg, Sugar 0.7 g
PORTUGUESE PIRI PIRI CHICKEN
Posted by request; from The Complete Canadian Living Cookbook. Prep time includes LOTS of marinating time.
Provided by Lennie
Categories Lunch/Snacks
Time P1DT50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large glass bowl, combine all ingredients except chicken; mix well.
- Add chicken, turning to coat.
- Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead.
- Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes.
- Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.
- For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced.
PIRI-PIRI CHICKEN
This oven-roasted chicken can also be spatchcocked and barbecued. If you don't like it too hot, adjust the amount of chillies in the piri-piri marinade
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h55m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- To make the marinade, tip the dried chillies and the vinegar into a pan and bring to the boil. Remove from the heat and leave the chillies to soak until the vinegar is cold. Put the red chillies, garlic, soaked dried chillies and vinegar in a food processor and blitz. Add the smoked paprika, oregano, thyme, sugar, a pinch of salt and the lemon juice. Blitz again to a paste and set aside.
- Sit the chicken in a shallow dish and use a small knife to score all over with cuts 1cm deep. Make sure you do the legs and the underside. Tip the marinade over the chicken and massage into the cuts. Cover and chill for at least 4 hrs, but overnight would be better.
- When you're ready to cook, heat oven to 180C/160C fan/gas 4. Roast the chicken for 1 hr, then turn the heat up to 220C/200C fan/gas 7 and cook for a further 30-35 mins until a crust has formed on the outside of the chicken.
- Remove from the oven and leave to rest for 30 mins. Serve with homemade wedges or jacket potatoes, coleslaw, some buttered corn cobs and chilli & mint peas.
Nutrition Facts : Calories 353 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.3 milligram of sodium
TRADITIONAL PORTUGUESE PIRI PIRI SAUCE FOR CHICKEN
I love churrasqueira chicken and have been looking for a recipe to make it myself. I found this on Breakfast Television Toronto's web site. They got the recipe from Roasty Chicken Churrasqueira which is in the town of Maple just north of Toronto. A friend told me that she's used this sauce for fish and shrimp, too. I've tried it on shrimp and it's wonderful. Simply marinate the shrimp for an hour and then drain the shrimp, discard the sauce and grill the shrimp on the barbie.
Provided by Dreamer in Ontario
Categories Sauces
Time 1h20m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Add all ingredients to a bowl and whisk together.
- Brush on chicken before barbecuing (or baking in oven @ 350 °F for 1.25 hours WITHOUT opening the door during during entire cooking process.) It helps the flavour if you marinate the chicken for a few hours prior to cooking!
PIRI-PIRI CHICKEN
Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.
Provided by Steven Raichlen
Categories Chicken Marinate Backyard BBQ Dinner Hot Pepper Grill Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2-4 servings
Number Of Ingredients 19
Steps:
- For glaze:
- Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.
- For chicken:
- Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
- Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
- Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.
- Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.
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