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| A delicious meal , hot and spicy. |
First prepare the sauce
- Bird-eye red chillies 5 - 6
- Red Capsicum 1 big
- Garlic 5 cloves)
- Oregano 1 tsp
- Paprika powder 2 tbsp
- Salt 2 tsp
- Oil / Olive Oil 1/2 cup
- Oil / Olive Oil 1/2 cup
- Lemon Juice 1
- Dark vinegar 4 tbsp
- Black Pepper 1 tsp
- Red or Orange food colour 1/4 tsp
- Red chilli powder 1/2 tsp
Method:
Blend all the above ingredients until smooth, then pour into a container and refrigerate until needed.You can make the sauce in bulk and refrigerate for up to 2 weeks and use as and when required.
Now prepare the chicken
Ingredients for Peri Peri Chicken:
1 Chicken , (approx 1 - 1.5 kg) Skin removed and cut into quarters then make 2-3 slits on each piece
TIP:To get the maximum moistness and succulence in your chicken and to infuse flavor into the meat, take a container big enough to hold the chicken quarters. Add 2 tsp salt, 1 tsp sugar, half cup white vinegar, juice of 1 lemon, throw in some roughly chopped fresh herbs like coriander or parsley. Then add COLD water and swirl/mix everything together. Now add in your cleaned chicken pieces, they should be completely immersed in the water. Cover the container and refrigerate it for 1-4 hours. Then drain out the liquid, rinse out the chicken quarters properly to get rid of any excess salt and proceed with the marination.
Method:
Pour the sauce over the chicken pieces , making sure it goes into the slits. Cover and refrigerate. Allow to marinate at least overnight or for upto 2 days. When ready to cook, shake the excess marinade off the chicken pieces. First grill under the broiler grill of your oven for about 5 mins per side, just to seal the chicken pieces so they stay nice and moist inside or on a bbq. This gives the chicken that awesome bbq flavour. then place the chicken quarters on a greased tray , brush some sauce over them and pop in a pre-heated oven at 170 C and bake for baout 20 mins - 25 mins. Turn them over the midway through the baking and brushing the sauce. Next reduce the temperature to 120 C and bake for other 15- "0 mins. Make brush the chicken with sauce so they stay moist. Once done remove and keep chicken covered to retain moisture.
TIP:If you did not bbq the chicken , you can at this point light a small coal, place it on a piece of foil and put it in the center of the dish holding the chicken . Drop some oil on the lit coal and cover the dish so that smoke released from the coal gets absorbed into the chicken. This will give chicken a good bbq aroma.
For the remainder of the sauce , just pour it into a small saucepan, add about half a cup of water and simmer until the sauce thickens and is cooked. You can use this to serve with the chicken. Enjoy!!!
Ingredients for Peri Peri Rice:
- Rice (soak and boiled, then set aside) 1 cup
- Onion (small) 1 (chopped into small pieces)
- Green Capsicum 1/2 ( chopped into small pieces)
- Peri Peri Sauce 2 tbsp
- Ketchup 1 tbsp
- Garlic paste 1/4 tsp
- Salt to taste
- Soya Sauce 2 tsp
- Oil and Butter 1 tbsp each
Method:
Heat the Oil and Butter , add onions and fry till translucent. Then add garlic paste followed by capsicum. Fry for a minute, then add peri peri sauce and ketchup. Cook for a few seconds, then pour in the boiled rice. Stir to make sure the rice is well coated and mixed. Then add the soya sauce , cover and with the heat on very low, steam the rice for 10 minutes. Enjoy!!!
- Dark vinegar 4 tbsp
- Black Pepper 1 tsp
- Red or Orange food colour 1/4 tsp
- Red chilli powder 1/2 tsp
Method:
Blend all the above ingredients until smooth, then pour into a container and refrigerate until needed.You can make the sauce in bulk and refrigerate for up to 2 weeks and use as and when required.
Now prepare the chicken
Ingredients for Peri Peri Chicken:
1 Chicken , (approx 1 - 1.5 kg) Skin removed and cut into quarters then make 2-3 slits on each piece
TIP:To get the maximum moistness and succulence in your chicken and to infuse flavor into the meat, take a container big enough to hold the chicken quarters. Add 2 tsp salt, 1 tsp sugar, half cup white vinegar, juice of 1 lemon, throw in some roughly chopped fresh herbs like coriander or parsley. Then add COLD water and swirl/mix everything together. Now add in your cleaned chicken pieces, they should be completely immersed in the water. Cover the container and refrigerate it for 1-4 hours. Then drain out the liquid, rinse out the chicken quarters properly to get rid of any excess salt and proceed with the marination.
Method:
Pour the sauce over the chicken pieces , making sure it goes into the slits. Cover and refrigerate. Allow to marinate at least overnight or for upto 2 days. When ready to cook, shake the excess marinade off the chicken pieces. First grill under the broiler grill of your oven for about 5 mins per side, just to seal the chicken pieces so they stay nice and moist inside or on a bbq. This gives the chicken that awesome bbq flavour. then place the chicken quarters on a greased tray , brush some sauce over them and pop in a pre-heated oven at 170 C and bake for baout 20 mins - 25 mins. Turn them over the midway through the baking and brushing the sauce. Next reduce the temperature to 120 C and bake for other 15- "0 mins. Make brush the chicken with sauce so they stay moist. Once done remove and keep chicken covered to retain moisture.
TIP:If you did not bbq the chicken , you can at this point light a small coal, place it on a piece of foil and put it in the center of the dish holding the chicken . Drop some oil on the lit coal and cover the dish so that smoke released from the coal gets absorbed into the chicken. This will give chicken a good bbq aroma.
For the remainder of the sauce , just pour it into a small saucepan, add about half a cup of water and simmer until the sauce thickens and is cooked. You can use this to serve with the chicken. Enjoy!!!
Ingredients for Peri Peri Rice:
- Rice (soak and boiled, then set aside) 1 cup
- Onion (small) 1 (chopped into small pieces)
- Green Capsicum 1/2 ( chopped into small pieces)
- Peri Peri Sauce 2 tbsp
- Ketchup 1 tbsp
- Garlic paste 1/4 tsp
- Salt to taste
- Soya Sauce 2 tsp
- Oil and Butter 1 tbsp each
Method:
Heat the Oil and Butter , add onions and fry till translucent. Then add garlic paste followed by capsicum. Fry for a minute, then add peri peri sauce and ketchup. Cook for a few seconds, then pour in the boiled rice. Stir to make sure the rice is well coated and mixed. Then add the soya sauce , cover and with the heat on very low, steam the rice for 10 minutes. Enjoy!!!
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