Name: Portuguese Chicken Piri-Piri
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 tbsp olive oil (45 ml); 6 large chicken breast halves; 1 large onion (thinly sliced); 2 large carrots (thin strips); 2 large parsnips (thin strips); 1 large red bell pepper (thin strips); 1 large green bell pepper (thin strips); 4 cups chicken or vegetable stock (1 L); 4 large tomatoes (cored and quartered); 1 tbsp tomato paste (15 ml - puree); 1 whole cinnamon stick; 2 whole bay leaves (laurel); 1 sprig fresh thyme; Piri-piri sauce (to taste); 1 1/2 cup long-grain rice (375 ml); 1 tbsp lime juice (15 ml); salt (to taste); ground pepper (to taste)

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A classic Portuguese dish, popular the world over. The name Portugese Chicken Piri Piri comes from the chiles and traditional spice mixture of Angola, a former Portuguese colony. Serve as a main dish for a happy family. Also, I have cooked this in the oven and on a bbq. OMG!!!!!

Portuguese Chicken Piri-Piri

Piri-Piri is a superb delicate spice rub that transforms so many meats into excellent meals.

4.68 from 68 votes

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Course: Main Dish, Side Dish, Snacks

Cuisine: Portugese

Keyword: Chicken, Spice, Stock, Vegetables

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: people

Calories: 416kcal

Ingredients

3 tbsp olive oil 45 ml
6 large chicken breast halves
1 large onion thinly sliced
2 large carrots thin strips
2 large parsnips thin strips
1 large red bell pepper thin strips
1 large green bell pepper thin strips
4 cups chicken or vegetable stock 1 L
4 large tomatoes cored and quartered
1 tbsp tomato paste 15 ml – puree
1 whole cinnamon stick
2 whole bay leaves laurel
1 sprig fresh thyme
Piri-piri sauce to taste
1 1/2 cup long-grain rice 375 ml
1 tbsp lime juice 15 ml
salt to taste
ground pepper to taste

Instructions

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 (375 ml) 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 (180C) 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.

Notes

This is a classic Portuguese dish, popular wherever Portuguese people are to be found. The name comes from the chiles and traditional spice mixture of Angola, a former Portuguese colony