marcostolto Posted September 1, 2012 Report Share Posted September 1, 2012 (edited) am looking for an extra hot spicy peri peri chicken recipe, something in the tradition of Nando's, but not necessarily Portugues..thanks Edited September 1, 2012 by marcostolto page refresh errors Quote Link to comment Share on other sites More sharing options...
pam Posted September 2, 2012 Report Share Posted September 2, 2012 Ingredients4-5 chicken breasts3 oz. butter, melted1 Tbsp Peri-Peri Sauce (see recipe below)1 Tbsp fresh lemon juice2 to 4 cloves garlic, crushed1 tsp paprikaDirectionsAdd 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 tipsPeri Peri sauce recipeIngredients4 fresh hot chile peppers (jalapeno, poblano or similar), chopped8 Tbsp lemon juice or lime juice10 - 12 Tbsp olive oil (or more to achieve desired consistency)1 Tbsp cayenne pepper or red pepper (adjust quantity to taste)2 tsp garlic powder2 Tbsp paprika2 tsp salt2 Tbsp dried oregano (or to taste)DirectionsCombine 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)Ingredients3 pickled jalapeno peppers, chopped3 dried Anaheim chiles2 Chipotle chiles8 Tbsp lemon juice or lime juice10 - 12 Tbsp olive oil (or more to achieve desired consistency)1/4 - 1/2 tsp cayenne pepper1 tsp chile flakes2 tsp garlic powder2 Tbsp paprika2 tsp salt2 tbs dried oregano (or to taste)DirectionsRehydrate 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. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.