One Pan Meal
Recipe type: Main
So what’s planning this weekend? Why don’t you try a non-Desi recipe with CRB Tech Reviews’ Portuguese Chicken and Potatoes. It would definitely warm your soul with its deep smoky flavors.
Originally Portuguese Chicken, also called Piri Piri Chicken (or Peri Peri Chicken), is cooked with Piri Piri peppers which originated in South Africa, and were imported to Portugal from Angola and Mozambique, two Portuguese colonies, on spice ships. Today, the peppers are used worldwide throughout Portugal to make marinades, basting liquids, condiments and hot sauces.
In this recipe piri piri peppers are substituted by less spicy Ancho Chilies. This is a 1* hot dish,so if you like heat, you might add more.
Prep time : 20 minutes
Cook time : 60 minutes
Total time : 1 hour 20 minutes
- 1 Whole Chicken
- 1 ½ lbs thinly sliced potatoes
- 2 Dried Ancho Chilies
- 2 tsps smoked paprika
- 6 cloves garlic
- 1 tsp kosher salt
- 1 tsp coriander
- ¼ cup + 1 Tsp red wine vinegar
- ¼ cup + 1 Tsp Olive Oil
- ½ tsp pepper
- Cilantro Sauce:
- 1 cup plain yogurt
- 1 bunch finely chopped Cilantro
- ½ tsp kosher salt
- ½ tsp coriander
- Cracked pepper
- 1 tsp lemon juice
- 1 tsp olive oil
- Preheat the oven to 425F
- Butterfly the chicken: Rinse inside and out, removing viscera. Pat dry. Put on a cutting board, with its breast down. Using sharp kitchen scissors, cut along both sides of the spine, cut and discard. Turn the chicken over, and placing your hand on the breast bone, press down hard with the palm of your hand, to flatten.
- Make the marinade by mixing the marinate ingredients mentioned above, into a paste with a blender or food processor.
- Layer the marinade on the bottom of your baking pan.
- Place the thinly sliced potatoes on top of the marinade and sprinkle with a generous amount of(in pinch), the salt.
- Brush all sides and splits of the chicken with the marinade, coating quite heavily. (You need to add more marinade during cooking, so do save the remaining.)
- Place the chicken, skin side down on the potatoes and place on the oven.
- Turn chicken over after 15 minutes, and place back on the oven. After 10-15 minutes, brush more marinade all over the chicken on the skin side, lathering it up. Return to the oven and bake until cooked through another 15-20 minutes, or until leg/ thigh reaches internal temperature of 180 F. To crisp the skin and get it deeply brown, broil for a few minutes. A little char is good.
- Remove chicken when done and let rest 5-10 minutes before serving.
- While the chicken is being roasted, combine Cilantro Sauce ingredients together, either in a bowl- mixing by hand, or in a food processor.
- Serve cilantro sauce on the side.
- Cut chicken into pieces and serve.
Note: Serve the Portuguese Chicken with a cooling cilantro yogurt sauce.
So waiting for what! Try this Portuguese- styled chicken this weekend and keep vissiting this page of CRB Tech Solutions.
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