Portuguese Chicken

Portuguese Chicken with veges

When my taste buds crave for excitement, there is only 1 go-to recipe! Peri Peri chicken.. you know… spicy, lemony, exciting!

My husband has Portuguese blood in him this is on our menu regularly. He says its like so exciting, it is like an aphrodisiac! How blessed I am!  Should I be cooking this more?

Peri-Peri marinade for chicken:
Marinade for 500 grams of chicken breasts or thighs.

Ingredients A
8 small chillies (very hot) or chilli paste (1 teaspoon depending on the spiciness of your paste)
1/2 sweet red pepper
4 cloves garlic
2 tablespoons white wine vinegar
4 Tablespoons vegetable oil
1 Lemon (juice)

Ingredients B
2 Tablespoon oregano (I used dried herbs)
2 teaspoon salt

Method:
Heat oil on medium heat, add all of Ingredients A and quick stir fry for 10 mins.
Remove from heat.
Add Ingredients B and stir to combine.
Cool, blend into puree.
Cut the chicken into thick slivers .
Use as marinade for a minimum of 30 mins or better overnight.

Cooking the chicken:
Heat the pan with a little oil to coat. Cook the marinated chicken on medium/high heat stir frying after a few minutes. Serve with roasted/stir fry veges of choice. (seen here, pumpkin, cabbage, beans and carrots with chickpeas thrown in. But any veges you like!)

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