This is a homemade style of peri peri chicken. We had it first at Nando’s in Washington, DC. Every year we went back during Thanksgiving to have it but this year (2020) we had to stay home. So we made our own Peri Peri Chicken/Nando’s Style Chicken/But Better/Spicy/Homemade/Peri Peri Sauce/Spatchcock Chicken. Also called Piri Piri Chicken or Peli Peli Chicken. Even Pili Pili Chicken.
How to make peri peri chicken
Recipe:
Peri Peri Chicken/Homemade/Spicy
Ingredients:
Red Onion- 2 sliced
Sweet Peppers- 3 or 4 cut in half and deseeded
Poblano Peppers- 2 or 3 cut in half and deseeded
Thai Red Chilies- 6 – 9 we used 9
Or use African Birdseye Chilies if you can get them. If so use 3 or 4
Serrano Chilies- 4 – 6 (chopped)
Garlic- 10 – 15 cloves (we used 15)
Fresh Herbs- ½ Cup (oregano, tarragon, thyme all work fine)
Lemon Juice- from 3 each
Lime Juice- from 3 each
Zest- from the lemons and limes
Smoked Paprika- We used ⅓ bottle. Use what you are comfortable with- at least 1 TBSP.
If you do not like smoked paprika you can use regular paprika.
Cilantro or Culantro- 1 bunch
Bay Leaves- 2
Avocado Oil- 1 to 1 ½ ounces
Salt- to taste
Black Pepper- to taste
Vinegar (we used cider and red)- 3 ounces total
Chicken- 1 whole and 4 skin-on thighs
Procedure:
Place onion, and peppers (except Thai red) on a sheet pan. Add 1 ounce of avocado oil and some salt. Put under the broiler and cook until they are caramelized. Remove and cool.
Sauté the garlic in a sauté pan with a small amount of avocado oil and cook until toasty and golden brown.
Blend peppers, onions, and Thai red chilies in a food process on pulse. Add toasted garlic, and continue to pulse. Place a sauté pan on a medium to hot burner. Add bay leaves, Add mixture from food processor. Stir often. Now add fresh herbs, citrus juices an zests, vinegars, smoked paprika, herbs, cilantro, and the rest of the avocado oil… salt to taste. Continue to stir. Taste and adjust seasonings if necessary.
Check consistency. If necessary add some cold water to get it right. Add salt to chicken and let sit.
When cool place some peri peri sauce on chicken. Rub it in. Now cover and let sit for 2 hours to overnight. When ready to cook place chicken on a sheet pan. Add enough sauce to cover and broil until it is done. Should be at least 165 degrees F (internal temperature) and golden brown to dark brown.
If needed add a ½ cup of cold water and use the drippings to baste the chicken (do this several times). Serve with peri peri mayonnaise (mayonnaise with some cold peri peri sauce added to it and some additional citrus juice)
Dipping Sauce- 1/2 cup of mayonnaise (I use avocado mayo), juice of one lemon, and 2 TBSP of cooled peri peri sauce. Taste, and adjust if needed. You can add more peri peri sauce if you like.
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