Portuguese Piri Piri Chicken Food

TRADITIONAL PORTUGUESE PIRI PIRI SAUCE FOR CHICKEN

Steps:

• Add all ingredients to a bowl and whisk together.
• Brush on chicken before barbecuing (or baking in oven @ 350 °F for 1.25 hours WITHOUT opening the door during during entire cooking process.) It helps the flavour if you marinate the chicken for a few hours prior to cooking!

PORTUGUESE PIRI PIRI CHICKEN

Steps:

• In large glass bowl, combine all ingredients except chicken; mix well.
• Add chicken, turning to coat.
• Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead.
• Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes.
• Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.
• For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced.

PORTUGUESE PERI PERI CHICKEN

Steps:

• Preheat oven to 425F
• Rehydrate dried chilies in a small pot of simmering water on the stove for 20 minutes. Remove stem and seeds.
• Butterfly the chicken: Rinse inside and out, removing innards. Pat dry. Place on a cutting board, breast down. Using sharp kitchen scissors, cut along both sides of the spine, remove and discard. Turn the chicken over, and placing your hand on the breast bone, press down hard with the palm of your hand, to flatten.
• Make the marinade by blending the marinade ingredients into a paste with a blender or food processor. Brush a layer of the marinade on the bottom of your large sheet pan.
• Place the thinly sliced potatoes on top of the marinade and sprinkle with a generous pinch of kosher salt, overlapping slightly but not too much.
• Brush all sides and crevasses of the chicken with the marinade, coating fairly heavily. (You will add more marinade during cooking, so be sure to save the remaining.) Place chicken, skin side down on the potatoes and place in the hot oven.
• Turn chicken over after 15 minutes, and place back in the oven. After 15 minutes, brush more marinade all over the chicken on the skin side, really lathering it up. Return to the oven and bake until cooked through another 15-30 minutes, or until leg/ thigh reaches an internal temperature of 165 F. The bigger the chicken, the longer this will take. ( A large, 5-6 pound chicken may take an additional 20 minutes!) To crisp the skin and get it deeply brown, broil for a few minutes. A little char is good here!!! Remove chicken when done and let rest 5-10 minutes before serving. You can continue to cook the potatoes or crisp them up ( with broiler) while resting the chicken and cutting it into pieces.
• While chicken is roasting, combine Cilantro Sauce ingredients together, either in a bowl- mixing by hand, or in a food processor. Serve cilantro sauce on the side.

PIRI-PIRI CHICKEN

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.

PORTUGUESE CHICKEN IN PIRI PIRI SAUCE

Steps:

• Mix all ingredients for the marinade together. If you find it annoying crushing up the garlic you can buy it pre crushed from the shops.
• Use a sharp knife cut chicken into six pieces so that you have the breast and lower part of the chicken as well as the 4 drumsticks and wings, (visualize the look of the chicken at Nando's). Cut off any excess fat but leave most of the skin as it will add to the flavor.
• Make several small incisions into the chicken to later help it absorb the marinade.
• Bask the chicken well in the marinade and allow it to marinate in the fridge for at least 1 hour.
• Meanwhile mix the Piri Piri seasoning with the lemon juice and the oil. You can find Piri Piri seasoning easily from the shops and it saves you having to chop if 10-12 red chillies and chop up a bay leaf and such, just makes the process a lot simpler. Also add a pinch of salt.
• Pre heat the grill and insert the chicken. Bask the chicken frequently with any excess marinade.Turn the chicken frequently and make sure it doesn't burn.Cook for approximately 30 minutes.
• Remove the chicken from the grill/BBQ and allow it to cool before lathering it in the Piri Piri sauce. Serve with potatoes and what ever else you desire.
• Charcoal grill or BBQ preferred but gas grill works almost as well.
• Seven easy steps to Heaven!

PORTUGUESE PIRI PIRI CHICKEN LIVERS

Steps:

• Saute the chopped onion and crushed garlic in olive oil in a large pan.
• Add all ingredients except the wine & chicken livers.
• Add Chicken livers and fry over medium heat until browned.
• Add the white wine and simmer on gentle heat until done.
• Serve with rice or bread.

PIRI PIRI CHICKEN - PORTUGUESE GRILLED CHICKEN

Steps:

• Place your chicken on a baking tray, season it with the minced garlic and lemon juice. Let it marinate for at least 30 minutes.
• Combine the butter and fresh thyme, then divide the mixture in half. Add each half to under the skin of the chicken breasts. Rubbing it from the outside to make sure the butter is well spread. This will add extra flavour to the breasts and make them more moist. Season the chicken with salt and black pepper, then set it aside.
• Pre-heat your oven to 240 °C. Meanwhile, add the piri-piri sauce ingredients to a food processor, blend everything for a couple of minutes. It should look like a smooth paste but not super liquid.
• Once the oven is hot, add the seasoned chicken. Cook it for 20 minutes, then spread 1/3 of the piri-piri sauce over the whole chicken, put it back in the oven. Repeat the process. Continue roasting until the skin achieves a barbecued look. It should be ready when you poke the chicken, and clear juice runs out of it. It should take around 1h15m total (3x 20min + 15min)
• For the cooling sauce, finely chop your herbs, combine them with Greek yoghurt and the ricotta. Season it with salt, black pepper, and olive oil.
• Serve your chicken with the sides you prefer. I served mine like the Portuguese do, with a simple salad, French fries and, of course, the left over piri-piri sauce!

PORTUGUESE PIRI PIRI CHICKEN

Steps:

• Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.
• Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds.
• Do the same with the jalapeno pepper.
• Mash the peppers 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.

PIRI-PIRI CHICKEN

Steps:

• For glaze:
• Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.
• For chicken:
• Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
• Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
• Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.
• Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.