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.
PORTUGUESE PIRI PIRI CHICKEN LIVERS
If you can get hold of piri piri seicana chillies replace the birds-eye chillies. We add 5-10 ml chillies but I suggest that you adjust to your taste.
Provided by Jean-Pierre Buys
Categories Chicken Livers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the chopped onion and crushed garlic in olive oil in a large pan.
- Add all ingredients except the wine & chicken livers.
- Add Chicken livers and fry over medium heat until browned.
- Add the white wine and simmer on gentle heat until done.
- Serve with rice or bread.
PORTUGUESE PIRI PIRI CHICKEN
This was posted in response to a request. I'm going to make it for my grandson who is part portuguese - a "half chop"!! The timing doesn't include overnight marinating.
Provided by CountryLady
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.
- Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds.
- Do the same with the jalapeno pepper.
- Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder.
- Add the paste to the lime mixture in the baking dish and combine.
- Toss the chicken pieces and swish them in the marinade until they are completely coated.
- Cover and let marinate overnight in the refrigerator.
- Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side.
- Baste frequently with the marinade.
- If the chicken looks like it is beginning to burn, move it farther away from the heat source.
- Serve hot with chilled orange sections and plenty of napkins.
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