Piri-Piri Chicken

An original, spicy dish — give it a try!

Recipe author

Servings:

Chicken

Onion

Tomatoes

Carrots

Cinnamon (1 stick)

Bell peppers (one red, for the sauce)

Lemons

Hot chile peppers

Olive oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 10 g

Fats 43 % 10 g

Carbohydrates 13 % 3 g

135 kcal

GI: 100 / 0 / 0

Piri-piri, as you may know, is a very hot, boldly spiced sauce that hails from Portugal — and it's caught on with us too. Here I want to share my recipe for chicken braised in it, one that any fan of spicy food will love. Let me start with how I make the piri-piri itself. Take a small saucepan and add both kinds of pepper (the hot chiles and the red bell pepper) along with the lemon juice. Cover and simmer over low heat for about fifteen minutes. Then use a blender to purée it all into a smooth sauce, adding oil and salt to taste. Now for the chicken. In a large, deep skillet, brown the chicken, cut beforehand into pieces. Add all the vegetables — including the carrots, cinnamon, salt, and pepper — but hold off on the bell pepper, which goes in at the end. Pour in about 3 cups (750 ml) of water and let it simmer for half an hour. Lift the meat and vegetables onto a plate. Stir the piri-piri sauce into the liquid left in the pan — use as much as you like; if you love things really spicy, add more, it's all up to your taste — and simmer a little longer. Now spoon it over the chicken and vegetables and serve.

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