Galinha à Africana (Portuguese Chicken)
Ready In: 4 hrs 30 mins
Serves: 2
Ingredients
- 2 char-grilled red capsicums (bought from the deli section)
- 1 -2 dried piri-piri, chili, crumbled
- 1 large long red fresh chili pepper, deseeded & chopped
- 4 garlic cloves, chopped
- 1⁄2 teaspoon coriander powder
- 1⁄2 teaspoon smoky paprika
- 1 tablespoon red wine vinegar
- 2 boneless chicken thighs
- olive oil
- lemon wedge, to serve
- fresh coriander leaves, to serve
Directions
- To make the piri piri sauce, put the peppers, dried and fresh chillies, red wine vinegar, garlic, paprika and coriander into a food processor. Add enough olive oil to make a loose paste.
- Spread the piri piri over the chicken and marinate overnight.
- Set the BBQ or griddle pan to hot and cook chicken both sides until crispy and brown.
- While cooking, heat the remaining marinade in a small saucepan to use as additional sauce.
- Sprinkle with chopped fresh coriander and serve with lemon wedges, extra sauce and crusty bread.
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