Best Portuguese Piri Piri Chicken Azorean Style Recipes

Portuguese Piri Piri Chicken image

Provided by Lennie

Time P1DT50m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons grated fresh lemon rind
3 tablespoons lemon juice
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons hot pepper flakes
1/2 teaspoon salt
2 (1 kg) lbs chicken pieces

Steps:

In large glass bowl, combine all ingredients except chicken; mix well.
Add chicken, turning to coat.
Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead.
Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes.
Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.
For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced.

Portuguese Chicken Piri-Piri image

Provided by TxGriffLover

Categories < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

3 tablespoons olive oil
4 -6 chicken breast halves, skinless if desired
salt & freshly ground black pepper
1 onion, thinly sliced
2 carrots, cut into thin strips
2 parsnips, cut into thin strips
1 red bell pepper, cored, seeded, and cut into thin strips
1 green bell pepper, cored, seeded, and cut into thin strips
4 cups chicken or 4 cups vegetable stock
3 -4 tomatoes, cored and quartered
1 tablespoon tomato paste
1 cinnamon stick
2 bay leaves
1 sprig fresh thyme
piri-piri, sauce (or other hot sauce)
1 1/2 cups long-grain rice
1 tablespoon lime (or lemon juice)

Steps:

Heat the oil in a large skillet over moderate heat. Season the chicken generously with salt and pepper and brown on all sides. Add the onion and saute for about 3 minutes. Add the remaining vegetables and saute until tender but not brown, about 5 minutes.
Add the stock, tomatoes, tomato paste, cinnamon stick, bay leaves, thyme, and piri-piri sauce and bring to a boil. Ladle about 1 1/2 cups of the cooking liquid into a small pot and set aside. Place the rice in the bottom of a large baking dish. Transfer the chicken and vegetables to the baking dish and add the liquid from the skillet.
Bake tightly covered in a preheated 350F oven until the rice is cooked, about 30 minutes. Meanwhile, heat the reserved liquid and add the lime juice and additional piri-piri sauce to taste. Serve the chicken and vegetables on top of the rice, and serve the additional sauce separately.

Portuguese Piri Piri Chicken image

Provided by CountryLady

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup fresh lime juice
2 tablespoons cider vinegar
1/2 teaspoon paprika
1/4 teaspoon Angostura bitters
1 teaspoon hot pepper sauce, to taste
1 dried hot red chili pepper
1 fresh chili pepper (such as jalapeno)
2 cloves garlic
2 lbs whole chicken breasts, with skin and bone

Steps:

Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.
Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds.
Do the same with the jalapeno pepper.
Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder.
Add the paste to the lime mixture in the baking dish and combine.
Toss the chicken pieces and swish them in the marinade until they are completely coated.
Cover and let marinate overnight in the refrigerator.
Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side.
Baste frequently with the marinade.
If the chicken looks like it is beginning to burn, move it farther away from the heat source.
Serve hot with chilled orange sections and plenty of napkins.