Chicken Peri Peri

  • Dinner
  • Servings
  • 3Spicy
  • 25 MinsCook Time
  • Cuisine : Others
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Piripiri is another word for Pepper and Pepper. It was brought to our native that is to Goa by the Portuguese. It is indigenous to Uganda and South Africa.


Ingredients

  • 1 cup of soaked  Basmati rice
  • 2 cups of water
  • 500 grams of chicken legs
  • sprinkle salt, black pepper
  • 2 teaspoons each of oregano and  chili powder
  • 3  each of green, red and yellow bell peppers
  • Peri peri sauce
  • 2 chopped onions
  • 6 cloves of garlic
  • 2 teaspoons each of oregano
  • red chili powder
  • black pepper, salt to taste
  • 4 fresh red chilies
  • 2 teaspoons of lemon zest
  • 2 teaspoons of lemon juice 4 fresh basil leaves
  • 2 teaspoons of white vinegar 

Step By Step Method

  • Step 1. Take soaked  Basmati rice in Prestige Delight Electric cooker, add water, salt and place a piece lime in it and set it on cooking mode.

    Step 2. Meanwhile take chicken legs, sprinkle salt, black pepper, oregano and chili powder over them and slash some grooves on the legs with a knife, to set the flavor in and place them on a grill tawa and start cooking them.

    Step 3. To the chicken add chopped bell peppers, green, red and yellow bell peppers.

    Step 4. To make the interesting peri peri sauce, grind these following ingredients in Prestige mixer-grinder.

    Step 5. Toss chopped onions, cloves of garlic, oregano and red chili powder, some black pepper,salt,fresh red chilies, lemon zest and lemon juice and fresh basil leaves into the Prestige mixer-grinder and blend them into a fine mixture.

    Step 6. Add white vinegar to it and adjust the consistency of the sauce by adding olive oil accordingly.

    Step 7. Take Prestige Omega Select Plus Kadai, place the 80 percent cooked chicken legs along with the bell peppers, pour in the peri peri sauce over them and let them simmer in the kadhai with a low-temperature setting for 7- 10 minutes.

    Step 8. Now your delicious peri peri chicken is ready.

    Step 9. Open the rice cooker and squeeze out the softened lime onto the rice and serve it in a dish. Along with the rice serve the chicken legs with some peri peri sauce. Garnish it with some cut lime wedges, fresh coriander, and a few whole red chilies.

About Chef

ChefDeepu

Chef Deepu is a successful restaurateur from Chile running multi award winning restaurants. He is young and passionate about both finger foods & football. He loves the environment of a kitchen and feels a kitchen is a place where ingredients come alive. Cooking for him is not chemistry but an art in itself. It requires more intuition and taste rather than exact measurements.

Chef Deepu has previously worked with Dublin Restaurant and Bar and with Soul Of India as CEO and Head Chef, Chile. He also has plans of opening up a Soul of India restaurant in Pune, India, very soon. Soul of India has been ranked the No. 1 Indian restaurant in Chile, under his leadership.

A specialist in Indian, Italian, Latin, Japanese and French cuisines, Chef Deepu has also been featured on Zee Khana Khazana.