Thursday, April 18, 2013

Spice Rubbed Chicken with Piri Piri Sauce

Portuguese and African flavors enter this simple chicken dish with the use of Piri Piri sauce.   Piri Piri sauce is common in both Portuguese and African cuisine.  It is made from a combination of bell peppers and spicy peppers such as red chile, thai peppers, green chile peppers or habanero peppers.

In this recipe Piri Piri is made with red bell peppers, onions, garlic, serrano peppers, smoked paprika and some lemon juice.  It makes a good companion to chicken spiced rubbed with rosemary, fennel and lemon spices .

This dish goes well with a side of Tabbouleh, Cuban Plantain Fufu Balls or French Fries

Servings: 4
Cooking Time: 55 minutes
Active Cooking Time: 30 minutes
Special Tools: Food Processor


2 Tablespoons Olive Oil
1 Garlic Clove minced
1 Tablespoons Lemon juice
1 Tablespoon Rosemary leaves minced
1 Tablespoon Fennel Seeds grounded
1 Tablespoon Freshly Ground Pepper
2 lbs. Chicken Legs and Thighs

Piri Piri Sauce:
2 Tablespoons Olive Oil
1 Red Bell Pepper large chopped
1/2 Yellow Onion chopped
4 Serrano Peppers chopped
3 Garlic Cloves minced
1 Tablespoon Smoked Paprika
2 Tablespoons Red Wine Vinegar
1 Tablespoon Lemon Juice
1/4 Cup Water
Salt and Pepper to taste

Step 1: Mix the olive oil, garlic, lemon juice, rosemary, fennel seeds and ground pepper in a large bowl until well combined. Add the chicken pieces to the bowl and rub the spices onto the meat until well coated (rub spices underneath the skin as well).

Step 2: Adjust oven rack to middle row.Preheat oven to 375 degees Fahrenheit. Place the chicken on an aluminum foil lined baking pan. Bake for 30 to 35 minutes or until the chicken is fully cooked and a quick read thermometer inserted into a thigh reads 180 degrees Fahrenheit. Remove from oven and let cool for 10 minutes.

Step 3: While the chicken bakes, make the sauce. In a medium skillet heat the oil at medium high. Add the bell peppers, onions, garlic, serrano peppers, and smoked paprika to the pan. Stirring frequently, cook the ingredients until the peppers and onions are tender (about 10 minutes). Remove pan from heat and let cool for 5 minutes.

Step 4: Transfer all the ingredients from the phan to am medium food processor. Add the red vinegar, lemon juice and water and process until the ingredients are almost a smooth texture. Add salt and pepper to taste and transfer to a bowl.

Serve the chicken with the Piri Piri sauce on the side.

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