Best 4 Portuguese Chicken In Piri Piri Sauce Recipes
**Portuguese Piri-Piri Chicken: A Flavorful Culinary Journey**
Embark on a tantalizing culinary adventure with Portuguese Piri-Piri Chicken, a dish that embodies the vibrant flavors of Portugal. Prepared with a succulent chicken, this dish is artfully seasoned with piri-piri peppers, also known as African bird's eye chili, resulting in a delightful harmony of heat, smokiness, and a hint of sweetness. Accompanying the main course, you'll discover a collection of delectable recipes, including fluffy jasmine rice, roasted vegetables seasoned with herbs de Provence, and a refreshing tomato and cucumber salad. Each recipe is carefully crafted to complement the bold flavors of the piri-piri chicken, creating a symphony of textures and tastes that will leave you craving more.
BAKED PIRI PIRI CHICKEN THIGHS
With Portuguese and southern African roots, piri piri is a spicy chile sauce that has become popular globally. Here we blend hot peppers (bird's eye chiles) with sweet bell peppers, vinegar, lemon, garlic and bay leaves to season baked chicken thighs. This easy, healthy chicken recipe is designed to make more than you need for one dinner. See Tips for ideas for using the leftovers to make healthy chicken tacos, grain bowls and salads.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Baked Chicken Thigh Recipes
Time 1h
Number Of Ingredients 15
Steps:
- Position racks in middle and upper thirds of oven. Preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.
- Place bell peppers, onion and garlic on the prepared pan. Broil on the top rack, turning often, until charred on all sides, about 8 minutes. Set aside. Reduce oven temperature to 425 degrees F.
- Meanwhile, heat oil and chiles in a medium saucepan over medium heat. Cook, stirring occasionally, until the chiles start to darken in color, about 3 minutes. Remove from heat and let cool for 5 minutes.
- Coarsely chop the bell peppers and onion and peel the garlic; transfer to a blender. Add the chiles and oil, lemon zest, lemon juice, vinegar, 1 teaspoon salt, oregano, paprika and ground pepper; puree until smooth.
- Return the sauce to the pan and add bay leaves. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 minutes.
- Pat chicken dry with paper towels. Place on the baking sheet, skin-side up; sprinkle both sides with the remaining 1 teaspoon salt and generously brush with 1/2 cup of the sauce.
- Bake on the upper rack until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165 degrees F, about 30 minutes. Turn the broiler to high and continue cooking until starting to brown, about 2 minutes.
- Brush each thigh with another 1 tablespoon of the sauce. Serve with additional sauce and charred lemons, if desired.
Nutrition Facts : Calories 209.6 calories, Carbohydrate 4.3 g, Cholesterol 69.1 mg, Fat 12.2 g, Fiber 1.5 g, Protein 20 g, SaturatedFat 2.7 g, Sodium 204.8 mg, Sugar 0.7 g
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!
PORTUGUESE CHICKEN IN PIRI PIRI SAUCE
This recipe is very similar to the Nando's chicken and if used the way I direct it will turn out to be a fraction of the price. I'm no expert chef but I can tell you that if done right, these babies will come out heavenly. I searched for this recipe on this site to see if a similar one had been posted but obviously not so here I am with the awesome recipe. This chicken comes out sweet with Chilly and ripe with the tang of lemon.
Provided by 15yr old family chef
Categories South American
Time 1h30m
Yield 6 chicken pieces, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients for the marinade together. If you find it annoying crushing up the garlic you can buy it pre crushed from the shops.
- Use a sharp knife cut chicken into six pieces so that you have the breast and lower part of the chicken as well as the 4 drumsticks and wings, (visualize the look of the chicken at Nando's). Cut off any excess fat but leave most of the skin as it will add to the flavor.
- Make several small incisions into the chicken to later help it absorb the marinade.
- Bask the chicken well in the marinade and allow it to marinate in the fridge for at least 1 hour.
- Meanwhile mix the Piri Piri seasoning with the lemon juice and the oil. You can find Piri Piri seasoning easily from the shops and it saves you having to chop if 10-12 red chillies and chop up a bay leaf and such, just makes the process a lot simpler. Also add a pinch of salt.
- Pre heat the grill and insert the chicken. Bask the chicken frequently with any excess marinade.Turn the chicken frequently and make sure it doesn't burn.Cook for approximately 30 minutes.
- Remove the chicken from the grill/BBQ and allow it to cool before lathering it in the Piri Piri sauce. Serve with potatoes and what ever else you desire.
- Charcoal grill or BBQ preferred but gas grill works almost as well.
- Seven easy steps to Heaven!
PIRI PIRI SAUCE
It's hard to go a day in Mozambique without eating something that's touched with piri piri sauce (sometimes written as peri peri). The sauce, made with chiles, citrus, and oil, is Portuguese in origin, but peri is actually the Swahili word for "chile" and refers to a specific type of chile pepper that is said to have been first cultivated in Africa. While the sauce is traditionally made with piri piri chiles, all different kinds of hot peppers work well. We found that red Fresno chiles, readily available in the United States and not quite as hot as jalapeños, work really well. However, if you can only find jalapeños, just use three fresh ones in place of the red Fresno chiles. Use the sauce anywhere you would use sriracha. Try it on grilled chicken, toss it with raw cashews and then roast them for a great snack with cocktails, stir it into a seafood stew, or use it for Prego Rolls (Steak and Piri Piri Sandwiches).
Provided by Food Network
Categories condiment
Time 10m
Yield About 1 1/2 cups
Number Of Ingredients 7
Steps:
- In the jar of a blender, combine the chiles, garlic, ginger, lime juice, oil, sugar, and salt and puree until smooth. Season to taste with more salt or sugar if you'd like. Transfer to a jar and store, covered, in the refrigerator for up to 2 weeks.
Tips:
- Choose the right chicken: Use a whole chicken or chicken pieces with skin, as the skin helps to keep the chicken moist and flavorful.
- Marinate the chicken: Marinating the chicken in the piri piri sauce for at least 30 minutes helps to infuse it with flavor.
- Use a hot grill or oven: Cooking the chicken over high heat helps to create a crispy skin and juicy meat.
- Baste the chicken frequently: Basting the chicken with the piri piri sauce while it cooks helps to keep it moist and flavorful.
- Let the chicken rest: Once the chicken is cooked, let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Conclusion:
Portuguese chicken in piri piri sauce is a delicious and flavorful dish that is perfect for any occasion. The combination of the spicy piri piri sauce and the tender chicken is sure to please everyone at the table. With a few simple tips, you can easily make this dish at home and enjoy a taste of Portugal.
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