Piri Piri Chicken (Quick Stir Fry Version)
photo by mindfullyspiced
- Ready In:
- 4 large boneless skinless chicken breasts or 4 large chicken thighs, would be best for flavour
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- red onion, finely chopped
- 4 garlic cloves
- 1 -2 fresh red chili pepper (if not available, can replace with 1 tbsp red chilli flakes)
- 1 tablespoon sweet paprika
- 1 lemon, juice and zest of
- 1⁄2 cup white wine
- 1 tablespoon Worcestershire sauce
- fresh basil
- fresh ground black pepper
- extra virgin olive oil
- Preheat oven to 375°F.
- 1. Make a couple of slits on the thickest part of the chicken.
- 2. Stuff the garlic clove in the slit on the chicken, season with salt and rum some smoked paprika on the chicken. Set aside.
- 3. Heat a griddle pan – sear the chicken on both sides on a hot griddle.
- 4. The garlic should be a little softened by this, so remove it from the slit in the chicken. Add the garlic to the remaining sauce ingredients and blitz in a blender until you have a thick sauce.
- 5. Cook the peppers on the same griddle pan slightly, simply to soften them a bit.
- 6. Take a rectangular pan, spread the peppers on the bottom followed by the chicken and pour the sauce on top. Cook in a preheated hot oven for 25-30 minutes.
SLOW COOKER METHOD:
- This is a perfect dish for the slow cooker.
- Combine the sauce ingredients and the peppers, onions in the crockpot and place the chicken pieces on top. Let them cook on high for 2 hours and then reduce to medium for a further 4-5 hours. It would not be necessary to blitz the ingredients for the sauce as it will all be nice and soft, with lots of flavours. I would add a little bit more white wine in there – say 1/2 cup and also add 1/2 cup of chicken stock which helps keep things moist in the crockpot.
STIR FRY VERSION (shown in pic above):
- Due to lack of time, I had to make a stir fry version at the class, as shown in the pic above. I didn’t make a separate sauce, I just cooked everything together in one pan and it came out lovely. I felt it needed the sauce, to get the real flavour, but we didn’t have enough time to make the sauce.
- If stuck for time and need to make this in a hurry, cut the chicken into 1 inch cubes. Saute the onions and chicken in a pan, when the onions have softened a bit and the chicken starts to change colour, add the peppers and garlic (mince first). Stir in all the sauce ingredients, cover and let it simmer for 20-25 minutes on low heat. Serve on a bed of rice or cous cous salad. (For guilty pleasure, roast potatoes make this the ultimate comfort food in the winter months!).
- Recipe by Ginni Kathuria Kelley.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!