Chicken recipes
Hot and creamy Peri Peri chicken strips
Ingredients
- 2 tbsp vegetable oil 30 ml vegetable oil
- 2 clove garlic (thinly sliced) 2 clove garlic (thinly sliced)
- 2 medium onions cut in thin strips 2 medium onions cut in thin strips
- 3 bell peppers (use any color you want) cut in 1/4 wide strips 3 bell peppers (use any color you want) cut in 1/4 wide strips
- 6 chicken breasts, cut into thin strips 6 chicken breasts, cut into thin strips
- 4 tbsp homemade Peri Peri hot sauce (see recipe below) 59 ml homemade Peri Peri hot sauce (see recipe below)
- 1/2 cup white wine 120 ml white wine
- 2 tbsp double cream 30 ml double cream
Method
Heat the oil in a wok over medium high heat and add the garlic, onions and pepper strips. Saute for 2 minutes, stirring constantly.
Increase the heat to high and add the chicken. Stir fry for 5 to 6 minutes, or until the chicken is brown.
Add the hot peri peri sauce and stir well, set heat to low and simmer for one or two minutes.
Add the white wine and continue cooking over low heat until the liquid reduces by about half.
Add the cream and stir well, then simmer for 5 to 6 minutes.
Serve hot over rice with a simple green salad.
For the Hot Peri Peri sauce
Combine all ingredients in a blender and process to a smooth paste. If the mixture is too thick add water, a tablespoon at a time and
continue processing. Taste and adjust with salt, pepper, cayenne pepper and paprika.
Refrigerate for at least 24 hours to allow flavors to develop.
Yields 1 cup of hot Peri Peri sauce. Can be refrigerated for up to 1 month.
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