Frango piri piri (peri peri chicken) is one of the spiciest and probably the most famous Portuguese recipes. Mind the heat: you can make it volcano hot or keep it mild.
Ingredients (serves 2)
- 1 chicken (butterflied or in pieces)
- Salt
For the sauce
- 4 peri peri chillies (any chilli works)
- 2 garlic cloves
- 1 teaspoon paprika
- ½ red bell pepper
- Virgin olive oil or vegetable oil
- Juice of 1 lemon
- A handful of coriander (or parsley)
- Salt, to taste
The hotter the chillies you choose, the hotter the sauce. You can always use fewer.
Instructions
- Open the chillies and remove the seeds. Chop the garlic and cut the pepper. Put everything in a blender and cover about 90% of it with oil.
- Add the chopped coriander, paprika, salt and lemon juice. Blend until smooth.
- Preheat the oven to 180°C.
- Season the chicken with salt and pan-fry it until the skin is lightly golden.
- Move the chicken to an oven dish and brush it with the sauce. Keep some sauce for the end.
- Roast for at least 45 minutes (less if you only use breasts). For a big chicken, cover it with foil for the first 30 minutes, then uncover to crisp the skin.
- Serve with fresh peri peri sauce on top.
Download the Peri Peri Chicken recipe (PDF)
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