PORTUGUESE PIRI-PIRI HOT SAUCE
This Portuguese piri-piri hot sauce is made with bird's eye chiles, which can be used on chicken, shrimp, pork, or just about any dish in Portugal.
Provided by David Leite
Categories Condiments
Time 5m
Number Of Ingredients 5
Steps:
- Coarsely chop the peppers and discard stems.
- Place the chilis and their seeds, the garlic, lemon juice, salt, and as much of the oil as you wish in a food processor fitted with a metal blade and purée. Pour the mixture into a small glass jar and let steep for several days in the fridge.
- You can strain the mixture and return it to jar, but I like mine with a bit of texture. Sauce will keep in the refrigerator for 1 month.
Nutrition Facts : ServingSize 1 tablespoon, Calories 66 kcal, Carbohydrate 1 g, Protein 0.3 g, Fat 7 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 0.3 g, Sugar 1 g, UnsaturatedFat 6 g
MOLHO DE PIRI-PIRI PORTUGUESE HOT RED PEPPER SAUCE
Steps:
- Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room termperature. The sauce will keep well for about a month. Shake the sauce every time you use it. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed.
MOLHO DE PIRI-PIRI (PORTUGUESE PERI-PERI MARINADE SAUCE)
This spicy hot marinade can be used on any meat you grill - chicken, beef, shrimp or prawns (I've even tried it with fish!).. 'Aging' the marinade by storing it in an airtight container and refrigerated for a few days allows the flavour to intensify. A word of caution: habanero chillies are HOT, so please handle them with care! Use gloves or oil your hands before touching them so that the chilli 'oil' does not penetrate into the pores of your skin. The serving size is a guess-timate - this 1 batch of marinade is enough to marinate 6-8 chicken drumsticks or about 30 shrimps or prawns.
Provided by AaliyahsAaronsMum
Categories < 15 Mins
Time 2m
Yield 1/4 cup, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If using a grinder, combine all ingredients, grind and mix the ingredients into a smooth paste.
- If you are using a mortar and pestle, start off with the chillies and garlic - grind them into a smooth paste.
- Then add in the dried oregano and grind it in for another minute.
- Add in the rest of the ingredients and give it a thorough mix.
- You may leave the marinade refrigerated to infuse or use it up straight away.
- Rub marinade onto meat and allow to marinate in a bowl for at least thirty minutes (or overnight if possible) before cooking.
PIRI-PIRI CHICKEN
This oven-roasted chicken can also be spatchcocked and barbecued. If you don't like it too hot, adjust the amount of chillies in the piri-piri marinade
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h55m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- To make the marinade, tip the dried chillies and the vinegar into a pan and bring to the boil. Remove from the heat and leave the chillies to soak until the vinegar is cold. Put the red chillies, garlic, soaked dried chillies and vinegar in a food processor and blitz. Add the smoked paprika, oregano, thyme, sugar, a pinch of salt and the lemon juice. Blitz again to a paste and set aside.
- Sit the chicken in a shallow dish and use a small knife to score all over with cuts 1cm deep. Make sure you do the legs and the underside. Tip the marinade over the chicken and massage into the cuts. Cover and chill for at least 4 hrs, but overnight would be better.
- When you're ready to cook, heat oven to 180C/160C fan/gas 4. Roast the chicken for 1 hr, then turn the heat up to 220C/200C fan/gas 7 and cook for a further 30-35 mins until a crust has formed on the outside of the chicken.
- Remove from the oven and leave to rest for 30 mins. Serve with homemade wedges or jacket potatoes, coleslaw, some buttered corn cobs and chilli & mint peas.
Nutrition Facts : Calories 353 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.3 milligram of sodium
CHICKEN WITH PERI-PERI SAUCE
Make and share this Chicken With Peri-Peri Sauce recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time P1DT1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.
- Wearing kitchen gloves, split the jalapeno pepper, remove seeds.
- Mash the pepper with the garlic into a smooth paste using a mortar or an electric spice grinder.
- Add the paste to the lime mixture in the baking dish and combine.
- Toss the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator.
- Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side. Baste frequently with the marinade. If the chicken looks like it is beginning to burn, move it farther away from the heat source.
- Serve hot with chilled orange sections and plenty of napkins.
Nutrition Facts : Calories 204.8, Fat 10.6, SaturatedFat 3, Cholesterol 72.6, Sodium 103.6, Carbohydrate 2.2, Fiber 0.3, Sugar 0.5, Protein 23.9
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