Piri piri chicken

Ingredients

• 4 chicken breasts
• 2 teaspoons fine salt
• 2 teaspoons ground paprika
• zest of 1 lemon
• 2 tablespoons olive oil

Ingredients pepper paste

• 1 can of tomato paste (140 gram)
• 2 tablespoons olive oil
• 1 tablespoon ground paprika
• 1/2 teaspoon ground coriander seeds
• 2 dried piri piri chili peppers (or use more for a spicier version)

Ingredients sauce

• sunflower or other neutral oil
• 2 garlic cloves
• 1 onion
• 100 ml dry white wine
• 600 ml strong chicken stock
• 2 bay leaves
• lemon peel

Kitchen equipment needed

• medium-sized bowl
• cutting board & chef’s knife
• small bowl
• mortar and pestle
• medium-sized pan
• wooden spoon
• large skillet, grill pan or barbecue

Preparation — 30 minutes + waiting time

For the marinade, combine olive oil, ground paprika, salt and lemon zest in a medium-sized bowl. Remove any excess fat or muscles from the chicken breasts and make sure the chicken breasts aren’t too thick. Cut them in half once for flatter chicken breasts if you’d like.

Add the chicken breasts to the marinade and make sure they are completely covered. Cover with cling film and refrigerate for at least an hour.

Add dried piri piri chili peppers to a little boiling water and then let it rest for about 10 minutes to soften. Meanwhile, peel the onion and garlic cloves and set aside. Preferably use a mortar to make the pepper paste.

You can use whole or ground coriander seeds for this. Grind them in the mortar along with the chili peppers (without the water). Add tomato paste, olive oil and ground paprika and make sure the pepper paste is as smooth as possible.

Finishing the piri piri chicken — 30 minutes

Heat a dash of sunflower oil in a medium-sized pan and sauté the onion and garlic for a few minutes. Add the pepper paste and cook for a few minutes and before you also pour in white wine. Add 2 bay leaves and a piece of lemon peel along with the chicken stock and bring to the boil.

Let the sauce thicken to the desired thickness, this will take about 20 minutes to half an hour, then remove the lemon peel. The exact time depends on the height of the heat source.

In the meantime, heat olive oil in a large skillet and cook the marinated chicken breasts until golden brown on both sides. You can also use a grill pan or barbecue for this. Check whether the chicken breasts are done and serve with the piri piri sauce.

Traditionally in Portugal this chicken is served with fries and a salad, but also very delicious with rice and green/yellow beans, enjoy!

Piri piri chicken Ohmydish bay leaf, bay leaves, chicken breasts, chicken stock, dry white wine, easy piri piri chicken, fine salt, garlic, garlic cloves, ground coriander, ground coriander seeds, ground paprika, lemon, lemon peel, lemon zest, olive oil, onion, paprika powder, Piri piri chicken, piri piri chicken breast, piri piri chili pepper, piri piri marinade, piri piri sauce, salt, tomato paste, white wine Main course Portuguese Piri piri chicken is chicken in a delicious and easy marinade and served with an amazing spicy sauce. Originated in Portugal. 4 personen4 chicken breasts2 teaspoons fine salt2 teaspoons ground paprikazest of 1 lemon2 tablespoons olive oil1 can of tomato paste2 tablespoons olive oil1 tablespoon ground paprika1/2 teaspoon ground coriander seeds2 dried piri piri chili pepperssunflower oil2 garlic cloves1 onion100 ml dry white wine600 ml strong chicken stock2 bay leaveslemon peel

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