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Peri Peri chicken recipe  Share this recipe on FacebookA hot and spicy chicken recipe, Peri Peri chicken is a speciality of the Nando's restaurants. This recipe uses a home made Peri Peri sauce that is made with several chile peppers, chile powder and other ingredients. You can make extra quantities of the Peri Peri sauce and keep it refrigerated until needed. The chicken has to marinade in the Peri Peri sauce for at least 2 hours (the longer the better) so you can start the marinade process a day ahead.
Preparation time: 120 minutes, Cooking time: 20 minutes, Serves: 4
Ingredients 4-5 chicken breasts
3 oz. butter, melted
1 Tbsp Peri-Peri Sauce (see recipe below)
1 Tbsp fresh lemon juice
2 to 4 cloves garlic, crushed
1 tsp paprika
Directions Add the chicken, butter, Peri Peri sauce, lemon juice, garlic and paprika in a large bowl.
Chop the chicken into bite sized pieces and add to the bowl with the marinade ingredients. Toss well to cover evenly, cover with plastic wrap and marinade for
at least 2 hours in the refrigerator.
Cook the marinaded chicken in a wok or similar frying pan over medium high heat, stirring often, until
the chicken is slightly browned and cooked through.
Serve with cous-cous and sauted bell peppers in olive oil.
Notes and tips Peri Peri sauce recipe
Ingredients
4 fresh hot chile
peppers (jalapeno, poblano
or similar), chopped
8 Tbsp lemon juice or lime juice
10 - 12 Tbsp olive oil (or more to achieve desired consistency)
1 Tbsp cayenne pepper or red pepper (adjust quantity to taste)
2 tsp garlic powder
2 Tbsp paprika
2 tsp salt
2 Tbsp dried oregano (or to taste)
Directions
Combine all ingredients in a blender and process to a smooth
paste. Taste and adjust with salt, pepper, cayenne pepper and paprika. Refrigerate for at least 24 hours to allow flavors to develop.
For a milder version of the Peri Peri sauce, use the following ingredients:
Peri Peri sauce recipe (mild version)
Ingredients
3 pickled jalapeno peppers, chopped
3 dried Anaheim chiles
2 Chipotle chiles
8 Tbsp lemon juice or lime juice
10 - 12 Tbsp olive oil (or more to achieve desired consistency)
1/4 - 1/2 tsp cayenne pepper
1 tsp chile flakes
2 tsp garlic powder
2 Tbsp paprika
2 tsp salt
2 tbs dried oregano (or to taste)
Directions
Rehydrate the dried chiles in a bowl of hot water for 20 to 25 minutes. Cut in half, and get rid of veins and seeds. Chop roughly and process in a blender with the rest of the ingredients until smooth. Use more olive oil to adjust the thickness of the sauce. Taste and adjust with more lemon juice and salt.
The quantities will yield about 2 cups of Peri Peri sauce.
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