Chicken Recipe with Peri Peri Sauce
SERVES HOW MANY
for 6 people
PREPARATION TIME
1 hour
COOKING TIME
45 minutes
If you are tired of constantly preparing the same chicken recipes and are looking for a different but flavorful recipe, you are in the right place. Let us introduce you to the peri peri sauce chicken recipe.
You will be amazed by the aroma created by the combination of peri peri sauce, chili pepper, garlic, vinegar and various spices, and you will be satisfied with the protein with the pickled chicken. It will be accompanied by crispy French fries and very easily prepared pickles.
So, let's get you to the kitchen to prepare this delicious meal. Thank you in advance..
For the chicken brine:
- 1 whole chicken
- 1.5 liters of water
- 2 tablespoons of salt
- 1.5 tablespoons of granulated sugar
- 1 teaspoon of cumin
- 1 teaspoon rosemary
- 1 lemon _
For peri peri sauce:
- 4 chili peppers
- 2 capia peppers
- 1 onion _
- 5 cloves of garlic
- 1.5 lemons _
- 3/4 cup vinegar
- 3/4 cup olive oil
- 1 teaspoon of thyme
- 1 teaspoon of ground red pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons of sugar
For french fries:
- 1.5 kilograms of potatoes
- 1/2 bunch of parsley
- 1 clove of garlic
- 1 teaspoon of salt
To fry:
- 1 liter of oil
For easy pickles:
- 4 cups hot water
- 1/2 tea glass of vinegar
- 1 tablespoon of granulated sugar
- 1 teaspoon salt
- 1 teaspoon fresh coriander
- 1 teaspoon of mustard
- 1 teaspoon of black pepper
- 3 carrots _
- 1/2 red cabbage
- 1 onion _
How to Make Chicken Recipe with Peri Peri Sauce?
- For the chicken brine, mix water, lemon juice, granulated sugar, salt and spices in a deep bowl.
- Cut the chicken into large pieces and place it in the brining liquid, cover it with plastic wrap and let it rest in the refrigerator for at least two hours.
- For peri peri sauce, clean the seeds and white parts of the capia peppers. Just cut off the stems of the chili peppers and cut them into large pieces.
- Peel the onion and cut it in half. Leave the vegetables you prepared in a hot pan until one side is slightly burned.
- Place the hot vegetables in a large kitchen chopper. Add garlic, vinegar, juice of one lemon, granulated sugar, salt and spices and pass through the chopper until it reaches the consistency of puree.
- Put the mixture you prepared in a sauce pot and cook over low heat for 15-20 minutes.
- Pour the cooked sauce back into the chopper, add olive oil and half lemon juice and continue to grind until it reaches a homogeneous consistency.
- Taste the sauce you have prepared, you can add extra spices or vinegar if necessary.
- For pickles, pour hot water into a deep bowl. Add all the ingredients except vegetables and mix.
- Chop the vegetables into thin strips and put them in the pickle brine and mix. Stretch it and leave it at room temperature.
- Remove the ready chickens from the brine and dry them with paper towels.
- Put a few spoons of the peri peri sauce you prepared on the chicken and mix.
- Place the chickens on the tray and bake in a hot oven at 200 degrees for about 30 minutes until golden brown.
- While the chicken is in the oven, peel the potatoes, cut them into large cubes, boil them in boiling salted water for 1 minute and drain.
- Heat the frying oil in a deep and large pan. When the moisture on the potatoes disappears, add them to the oil and fry until they change color and harden on the outside.
- For the potatoes, finely chop the parsley, chop the garlic, mix it with salt and keep it aside.
- After removing the fried potatoes from the oil, mix them with the parsley-garlic mixture.
- While the chickens are hot after taking them out of the oven, apply the sauce again and let them rest for ten minutes.
- To serve, you can put the chicken on a plate with sauce and serve it with potatoes, your quick pickle and toast. Enjoy your meal.