Portuguese piri piri style chicken

Portuguese piri piri style chicken
  • Preparation 25 min
  • Cooking 1 h 35 min
  • Servings 4 to 6
  • Freezing Absolutely

Chicken leg quarters are on sale? Jump at the chance to cook this Portuguese piri piri style chicken recipe. With the baby potatoes cooking in the juices, you will fall out of your chair!

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Portuguese piri piri style chicken

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Ingredients

  • 2 red bell peppers cores removed, sliced
  • 2 peeled red onions, cut into large chunks
  • 3 bird’s eye chilies, seeds removed, thinly sliced
  • 3 large garlic cloves, peeled, crushed
  • 1 tablespoon (15 ml) smoked paprika
  • 1/4 cup (60 ml) olive oil
  • Juice and zest of 1 lemon
  • 1/2 teaspoon (2.5 ml) dried rosemary
  • 1/4 cup (60 ml) cider vinegar
  • One 1.5 lb bag (680 g) baby potatoes
  • 5 chicken thighs
  • Salt and pepper from the mill

Preparation

  • Preheat the oven to 375°F (190°C).
  • On a large baking sheet, put the peppers, onions, peppers, garlic, smoked paprika, olive oil, salt and pepper and mix. Put in the oven and cook for 30 minutes. Stir halfway through cooking. Pour into a blender with the juice at the bottom of the plate.
  • In the blender, add the lemon zest and juice, rosemary, cider vinegar, salt and pepper and purée. Add a little olive oil if the mixture is too thick.
  • In a saucepan filled with salted boiling water, cook the potatoes for 5 minutes and drain.
  • In the bottom of a large roasting pan, put the chicken thighs and distribute the potatoes all around. Pour half the sauce over the chicken and potatoes, spread well then season with salt and pepper.
  • Preheat the oven to 400°F (204°C).
  • Put the roasting pan in the oven and cook for 30 minutes. Remove from the oven, add the rest of the sauce all over and toss the potatoes. Return to the oven for 30 minutes or until the chicken is cooked through and the top is lightly browned.

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Our sommeliers suggest
Domaine du Possible C'est pas la Mer à Boire 2021
nguedoc-Roussillon, France
Produced by Loic Roure, this formidable Côtes du Roussillon Villages composed of Grenache at 60 %, Carignan at 30 %, and 10 %Syrah is characterized by notes of spices, purple flowers, and fresh and ripe fruit like blackcurrant, and blackberry. Its tannins are present but silky, and it offers a beautiful bitter and fairly long finish. A wine as much thirsty as agreeing, it will be pleasant open and tasted before the meal, during the meal, and after the meal, and will be very interesting with this piri-piri chicken dish, because it will be quite strong, while coming to refresh the palace with its vibrating fruit. See the product
Voyageur des Brumes, 5.2%
Dieu du Ciel!
Extra Special Bitter of English influence, this beer will bring light caramel and toasted cereal notes that will match the grilled chicken flavours. These slightly herbal notes will support the spices used in the recipe. The light bitterness of the beer will offset the spiciness of the dish. Open it before serving to let it degas slightly and warm up, the carbon dioxide bubbles and freshness will accentuate the spiciness of the dish! See the product
Portuguese piri piri style chicken
Our sommeliers suggest
Domaine du Possible C'est pas la Mer à Boire 2021
nguedoc-Roussillon, France
Produced by Loic Roure, this formidable Côtes du Roussillon Villages composed of Grenache at 60 %, Carignan at 30 %, and 10 %Syrah is characterized by notes of spices, purple flowers, and fresh and ripe fruit like blackcurrant, and blackberry. Its tannins are present but silky, and it offers a beautiful bitter and fairly long finish. A wine as much thirsty as agreeing, it will be pleasant open and tasted before the meal, during the meal, and after the meal, and will be very interesting with this piri-piri chicken dish, because it will be quite strong, while coming to refresh the palace with its vibrating fruit. See the product
Voyageur des Brumes, 5.2%
Dieu du Ciel!
Extra Special Bitter of English influence, this beer will bring light caramel and toasted cereal notes that will match the grilled chicken flavours. These slightly herbal notes will support the spices used in the recipe. The light bitterness of the beer will offset the spiciness of the dish. Open it before serving to let it degas slightly and warm up, the carbon dioxide bubbles and freshness will accentuate the spiciness of the dish! See the product

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