Spicy Chilli Chicken
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
4
- For the piri-piri chicken
- 4 fresh, red chili peppers
- 1 Tbsp garlic cloves (chopped)
- 1 tsp flaked salt
- ½ tsp oregano
- 2 tsps paprika
- ⅜ cup olive oil
- ¼ cup Red wine vinegar
- 4 boneless Chicken breasts (with skin)
- For the pepper skewers
- 1 red pepper (seeds removed and cut into chunky pieces)
- 1 yellow pepper (seeds removed and cut into chunky pieces)
- To serve
- ⅞ cup fresh Tomato salsa
- cooked Basmati rice
- To garnish
- 1 Tbsp curly parsley (chopped)
Preparation steps
1.
To make the piri-piri sauce heat the oven to 180C (160C in a fan oven) 350F, gas 4. Put the chillies in a roasting tin and roast them for 10 minutes.
2.
Cool and roughly chop the chillies. Put the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a pan, and simmer for 2-3 minutes.
3.
Cool for a few minutes. Blend the mixture in a mini processor until its a purée. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
4.
Put the chicken breasts in a ziplock plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the fridge for 1 hour.
5.
Heat the oven to 200C (180C in a fan oven) 400F, gas 6 and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
6.
Season the marinated chicken with ground black peper, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
7.
Transfer the griddled chicken to a roasting tin and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.
8.
Thread the red and yellow peppers onto 4 bamboo skewers and griddle for 10 minutes.
9.
Serve the chicken sliced with griddled peppers, tomato salsa and boiled rice. Sprinkle over chopped parsley to garnish.
