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
- 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
- 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.