Piri Piri Chicken Quick Stir Fry Version Recipes

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PIRI PIRI CHICKEN



Piri Piri Chicken image

Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe. I like to serve this with a cool yogurt sauce and fonio pilaf.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     African

Time 5h5m

Yield 2

Number Of Ingredients 10

10 African bird's eye chile peppers
1 bunch cilantro
2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons white vinegar
2 limes, juiced
1 teaspoon salt, or to taste
1 teaspoon fresh ground black pepper, or to taste
1 chicken breast, cut in half
2 chicken leg quarters with skin

Steps:

  • Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
  • Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
  • Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.

Nutrition Facts : Calories 500.9 calories, Carbohydrate 6.3 g, Cholesterol 175.2 mg, Fat 28.1 g, Fiber 1.6 g, Protein 54.3 g, SaturatedFat 6 g, Sodium 1345.1 mg, Sugar 1.8 g

PIRI PIRI CHICKEN DIP RECIPE BY TASTY



Piri Piri Chicken Dip Recipe by Tasty image

Here's what you need: chicken breasts, cream cheese, piri piri sauce, cheddar cheese

Provided by Jordan Ballantine

Categories     Snacks

Time 30m

Yield 2 servings

Number Of Ingredients 4

2 chicken breasts, small dice
1 cup cream cheese
⅓ cup piri piri sauce
1 cup cheddar cheese, grated

Steps:

  • Fry the chicken in a little oil for a few minutes until cooked through.
  • Stir in the cream cheese until it's melted.
  • Stir in the piri piri sauce.
  • Transfer all of this to an oven-safe dish and top with grated cheese.
  • Grill (broil) for 5 minutes or until the cheese is bubbly.
  • Serve with a selection of crackers.
  • Enjoy!

Nutrition Facts : Calories 1103 calories, Carbohydrate 16 grams, Fat 79 grams, Fiber 0 grams, Protein 78 grams, Sugar 11 grams

PIRI-PIRI CHICKEN



Piri-Piri Chicken image

Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.

Provided by Steven Raichlen

Categories     Chicken     Marinate     Backyard BBQ     Dinner     Hot Pepper     Grill     Grill/Barbecue     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 2-4 servings

Number Of Ingredients 19

Glaze:
3 tablespoons butter
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
2 tablespoons piri-piri sauce or other hot pepper sauce
2 tablespoons fresh lemon juice
Chicken:
1/4 cup chopped fresh cilantro
1 2-inch piece fresh ginger, peeled, thinly sliced
1 large shallot, peeled, quartered
3 garlic cloves, peeled
1/2 cup piri-piri sauce or other hot pepper sauce
1/4 cup extra-virgin olive oil plus additional for brushing
1/4 cup fresh lemon juice
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 3 1/2- to 4-pound chicken, backbone removed, opened flat
1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
Ingredient info: Bottled piri-piri sauce is available at specialty foods stores and online from africantradingco.com. Choose the heat level that suits you, keeping in mind that the mild version still has a nice kick to it

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.

PIRI-PIRI CHICKEN WITH SMASHED SWEET POTATOES & BROCCOLI



Piri-piri chicken with smashed sweet potatoes & broccoli image

Serve up an easy one-pan traybake of piri-piri chicken with sweet potatoes and broccoli. As well as being simple to make, it delivers three of your 5-a-day

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 1h15m

Yield Serves 2 adults, 2 children

Number Of Ingredients 6

3 large sweet potatoes (about 900g), peeled and cut into large chunks
oil , for drizzling
6-8 chicken thighs, skin left on
2 red onions , cut into wedges
25g sachet piri-piri spice mix (or a mild version, if you like)
300g long-stem broccoli

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Toss the sweet potatoes with a generous drizzle of oil and some seasoning, and tip into a very large roasting tin. Push the potatoes to one end of the tin, then, in the other end, toss the chicken with the onions, spice mix, a drizzle of oil and some seasoning. Roast for 40 mins, stirring everything halfway through. Add the broccoli to the tin, drizzle with a little oil and season, then roast for 10-15 mins more.
  • Remove the chicken, onions and broccoli from the tin. Roughly mash the potatoes using a fork, making sure you incorporate all the chicken juices and spices from the pan. Spread the mash over the base of the tin, then top with the broccoli, chicken and onions and serve from the tin in the middle of the table.

Nutrition Facts : Calories 662 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 40 grams sugar, Fiber 15 grams fiber, Protein 32 grams protein, Sodium 2.1 milligram of sodium

PIRI-PIRI CHICKEN



Piri-piri chicken image

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

1 chicken , about 2kg
2 dried hot chillies
100ml red wine vinegar
6 red chillies
6 garlic cloves
2 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp golden caster sugar
2 lemons , juiced

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

PIRI PIRI CHICKEN (QUICK STIR FRY VERSION)



Piri Piri Chicken (Quick Stir Fry Version) image

A Portugese influenced dish, traditionally made with African Birds Eye Chili (Piri Piri) but this version is spiced using red chilli flakes and fresh green chillies. I like to cook different dishes all the time, but I tend to adapt them a little bit, so as to use everyday ingredients without compromising on the flavours. This is by no means an authentic recipe, it just allows for new flavours in every day cooking.

Provided by mindfullyspiced

Categories     Portuguese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 large boneless skinless chicken breasts or 4 large chicken thighs, would be best for flavour
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
red onion, finely chopped
4 garlic cloves
1 -2 fresh red chili pepper (if not available, can replace with 1 tbsp red chilli flakes)
1 tablespoon sweet paprika
1 lemon, juice and zest of
1/2 cup white wine
1 tablespoon Worcestershire sauce
fresh basil
salt
fresh ground black pepper
extra virgin olive oil

Steps:

  • Preheat oven to 375°F.
  • 1. Make a couple of slits on the thickest part of the chicken.
  • 2. Stuff the garlic clove in the slit on the chicken, season with salt and rum some smoked paprika on the chicken. Set aside.
  • 3. Heat a griddle pan - sear the chicken on both sides on a hot griddle.
  • 4. The garlic should be a little softened by this, so remove it from the slit in the chicken. Add the garlic to the remaining sauce ingredients and blitz in a blender until you have a thick sauce.
  • 5. Cook the peppers on the same griddle pan slightly, simply to soften them a bit.
  • 6. Take a rectangular pan, spread the peppers on the bottom followed by the chicken and pour the sauce on top. Cook in a preheated hot oven for 25-30 minutes.
  • SLOW COOKER METHOD:.
  • This is a perfect dish for the slow cooker.
  • Combine the sauce ingredients and the peppers, onions in the crockpot and place the chicken pieces on top. Let them cook on high for 2 hours and then reduce to medium for a further 4-5 hours. It would not be necessary to blitz the ingredients for the sauce as it will all be nice and soft, with lots of flavours. I would add a little bit more white wine in there - say 1/2 cup and also add 1/2 cup of chicken stock which helps keep things moist in the crockpot.
  • STIR FRY VERSION (shown in pic above):.
  • Due to lack of time, I had to make a stir fry version at the class, as shown in the pic above. I didn't make a separate sauce, I just cooked everything together in one pan and it came out lovely. I felt it needed the sauce, to get the real flavour, but we didn't have enough time to make the sauce.
  • VARIATION:.
  • If stuck for time and need to make this in a hurry, cut the chicken into 1 inch cubes. Saute the onions and chicken in a pan, when the onions have softened a bit and the chicken starts to change colour, add the peppers and garlic (mince first). Stir in all the sauce ingredients, cover and let it simmer for 20-25 minutes on low heat. Serve on a bed of rice or cous cous salad. (For guilty pleasure, roast potatoes make this the ultimate comfort food in the winter months!).
  • Recipe by Ginni Kathuria Kelley.

Nutrition Facts : Calories 200.1, Fat 3.6, SaturatedFat 0.7, Cholesterol 75.5, Sodium 184.9, Carbohydrate 10.1, Fiber 1.9, Sugar 3.1, Protein 26.5

PORTUGUESE PIRI PIRI CHICKEN



Portuguese Piri Piri Chicken image

Posted by request; from The Complete Canadian Living Cookbook. Prep time includes LOTS of marinating time.

Provided by Lennie

Categories     Lunch/Snacks

Time P1DT50m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons grated fresh lemon rind
3 tablespoons lemon juice
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons hot pepper flakes
1/2 teaspoon salt
2 (1 kg) lbs chicken pieces

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.

PIRI PIRI POPCORN CHICKEN RECIPE BY TASTY



Piri Piri Popcorn Chicken Recipe by Tasty image

Here's what you need: chicken breasts, eggs, golden breadcrumbs, oregano, ginger, garlic powder, onion salt, cayenne pepper, paprika, lemon zest

Provided by Dhruv Vohra

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 10

2 chicken breasts
2 eggs, beaten
1 cup golden breadcrumbs
1 teaspoon oregano
1 teaspoon ginger
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon cayenne pepper
1 ½ teaspoons paprika
1 teaspoon lemon zest

Steps:

  • Preheat the oven to 350°F (180°C).
  • Cut the chicken into small, nugget-sized pieces.
  • Mix the Piri Piri spice mix in a bowl.
  • Coat the chicken pieces in the spice mix, then the beaten egg, followed by the golden breadcrumbs.
  • Bake for 12-13 minutes until chicken is cooked through.
  • Serve with piri piri sauce.
  • Enjoy!

Nutrition Facts : Calories 723 calories, Carbohydrate 71 grams, Fat 16 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 grams

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