Mexican recipes
Peri Peri chicken
Ingredients
- 4-5 chicken breasts 4-5 chicken breasts
- 3 oz butter (melted) 85 g butter (melted)
- 1 tbsp Peri-Peri Sauce (see recipe below) 15 ml Peri-Peri Sauce (see recipe below)
- 1 tbsp fresh lemon juice 15 ml fresh lemon juice
- 2–4 clove garlic (crushed) 2–4 clove garlic (crushed)
- 1 tsp paprika 4.9 ml paprika
Method
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.
Cook's notes
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.
Comments (6)
this tastes good
I really like peri peri chicken. It is very very tasty and delicouse dish. Plz send me many recipe just like this dish.if you can do. Thanks
I love eating at Nando's. and with this recipe, it' heaven answering my prayer. can't wait to try, i'm certain it will be yummy.
it is very tasty and delicious dish love it.
Look at "chicken talliwang" similar from Indonesia OMG this is a die for recipe yuuuuuum!
Here is the authentic peri-peri receipe which we follow from africa given to me by fellow portugese mates from angola/mozambique known in this part of the world as Mama Rahim's receipe.<br /><br />Assuming 12 chicken legs:<br />The marinade is made up of the following:<br />2 fresh limes - squeezed and pulp included.<br />1 tablespoon salt<br />2 teaspoons of paprika powder<br />1 tablespoon of bird's eye chilli (alternatively, use dried thai chilli from chinese stores crushed).<br />2 tablespoons of vegetable oil<br />2 tablespoons of vinegar (white)<br />1 tablespoon of crushed coriander seeds (powder)<br />1 tablespoon of crushed garlic<br /><br />Mix completely until marinade is consistent. Then add the chicken pieces. Leave at least 12 hours - that is the key.<br /><br />Then on hot fire grill these chicken pieces; coating with the marinade at times to keep moist.<br /><br />Mama rahim's marinade matches Nandos if not better.... folks swear by it.<br />
Log in or join for free to leave a comment.