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Chicken Piri Piri - Portuguese (Recipe and Photos)
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hungrybear
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Location: Spain

PostPosted: Fri Jul 14, 2006 7:16 pm    Post subject: Chicken Piri Piri - Portuguese (Recipe and Photos) Reply with quote

This is for CWL Sorry, it took me a while.
After straining as much oil as possible from the cooked dish, do not throw away the oil. It's delicious to use the oil to fry bee hoon, noodles or kway teow. Delicious as basting/marinating for pork ribs, lamb chops/beef.

Meat
1 chicken (ready to cook) about 2.5 kilos
Cut into 10 or 12 pcs. Very deep cuts into individual pieces right to the bone.

For the sauce
2 BIG red bell pepper, seed removed, cut up roughly
12 chilli padi (depending on your taste)
8 clove garlic (depending on your taste)
Vinegar - 4 tablespoon
Salt - according to taste
EVO - 4 tablespoon

Blend all together and pour into a big bowl.

Rub paste well into chicken pieces and especially into the deep cuts.

Cooking
Cook chicken at room temperature.
Pan smoking hot, add about 4 tablespoon of olive oil.
When oil is heated through, skim off marinate, add chicken pieces into pan.
Do not turn over for at least five minutes, giving the chicken a chance to brown.
Turn half way through, when both sides are slightly brown, add in rest of the marinate.
Sitr and mix thoroughly, cook on high heat. Do not stew the chicken.
Scrap the pan occasionally to prevent the paste from burning too much.

Three quarter way into pan frying, add 1 tablespoonful of white/brown sugar or honey, mix and stir well.

Adjust seasoning when chicken is ready, off the fire and squeeze a lemon juice over the chicken, mix well and ready to serve.

Serve with a green salad or plain white rice.


Salt used


Sauce



Chicken pieces


Ensure paste is well rubbed into chicken pieces and cuts


Place chicken pcs directly into a plastic bag



Double wrap in plastic bag and onto a plate/bowl to prevent leakage.
Best to marinate overnight in the fridge or minimum 4 hours. Turn the plastic bag over ocassionally.



End result
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piroshok
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Location: Melbourne, Australia

PostPosted: Fri Jul 14, 2006 7:59 pm    Post subject: Reply with quote

hmm not quite there!


source http://www.congocookbook.com/c0163.html
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Rome wasn't built in a day
Romans founded London and English discovered real food 2007 years later:)


Last edited by piroshok on Sun Jul 16, 2006 6:39 pm; edited 1 time in total
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hungrybear
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PostPosted: Fri Jul 14, 2006 8:50 pm    Post subject: Reply with quote

Piroshok, thanks for sharing your version.
The portuguese amongst themselves may varied in the method.

I stayed and bought the recipe book in Algarve a few months
ago. I even bought the cataplana. :lol:

If one cannot get the correct chilli, one should be able to improvise.
The recipe in the book detailed the bell pepper to be cooked in vinegar first before blending.
I tried both methods, equally good but lesser fuss in grinding the bell pepper raw. I prefer fuss free and easy preparation.

The recipe posted is my own version, tried and tested.
I have tried grilling, baking and pan frying. IMHO, pan frying yields the best result for me.
All my international frens this end love it.
The sauce and yes the sauce, it's absolutely delicious.

Piroshok, give it a try and let me know.
I am eager and humble to learn anything new.
Thanks for sharing.
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piroshok
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PostPosted: Fri Jul 14, 2006 9:58 pm    Post subject: Reply with quote

Interesting what you say. I would be keen to read the original recipe hungrybear.
can you pm it? thanks
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Romans founded London and English discovered real food 2007 years later:)
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hungrybear
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PostPosted: Fri Jul 14, 2006 10:14 pm    Post subject: Re: Chicken Piri Piri - Portuguese (Recipe and Photos) Reply with quote

hungrybear wrote:
Three quarter way into pan frying, add 1 tablespoonful of white/brown sugar or honey, mix and stir well.
I find this helps to caramalise the chicken, giving it a nice glaze. Amount depends on taste.

Adjust seasoning when chicken is ready, off the fire and squeeze a lemon juice over the chicken, mix well and ready to serve.
Squeezing a lemon/lime juice over the chicken helps to enhance the taste to another level.


The above tips are mine and not from the original recipe.

Piroshok, I have to leave the puter now but shall type out the original recipe for you and send via PM much later.
Between, don't mention, we learn from one another. Very Happy
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hungrybear
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PostPosted: Fri Jul 14, 2006 10:46 pm    Post subject: Reply with quote

Piroshok, just sent the original recipe from Algarve as per your request.

You will note that the original recipe entails the big pepper to be parboil in boiling water with vinegar.

I have done that before but tweaked the recipe for a fuss free method.

If you have the chance to try it out, please share your experience.
Thanks.
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cwl
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PostPosted: Sat Jul 15, 2006 1:20 am    Post subject: Reply with quote

Hungrybear, Thanks sweetie..*Big Muak*. I like your simplified version. One Q tho. If I choose to grill the chicken, when should I add the sugar? And is it white vineger that you use? oops, that's 2 Qs! island
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piroshok
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PostPosted: Sat Jul 15, 2006 10:42 am    Post subject: Reply with quote

Thanks hungrybear
Now I uderstand what you make is the "molho" or basic marinade
I don't here since I normally get the sauce separate
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hungrybear
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PostPosted: Sun Jul 16, 2006 5:17 am    Post subject: Reply with quote

cwl wrote:
If I choose to grill the chicken, when should I add the sugar? And is it white vineger that you use? oops, that's 2 Qs! island


I have added either sugar/honey or both during marinating if you choose to grill or bake in the oven.
Use either white or brown, doesn't matter, no hard or fuss rules.

White vinegar (foto) see next posting or any you have on hand. I have used vinegar with tarragon, apple vinegar etc.

Tip: For brushing the marinate onto the meat pieces, if you have a fresh lemon grass or pandan leaves, use it as a brusher on for the meat.
Ensure the marinate are totally cooked through before eating.

Note - there are lots of juice from the red pepper, you may also wish to
cook it separately in a pot to reduce the consistency.

To enhance the colour, add some dark soya sauce etc. Be flexible and above all, enjoy it.

Spread the sauce and mix over the meat before serving.
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hungrybear
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PostPosted: Sun Jul 16, 2006 5:47 am    Post subject: Reply with quote

Cwl, hope these steps will help you out better.

Ingredients for the marinate. Try to use good quality salt for this dish.


Roughly chop or tear up red pepper. You can substitute the chilli padi for chilli of your choice or omit them depending on your taste. Chilli padi is so precious here and is the only red chilli available this end. I didn't bother in cutting up the chilli or garlic. Just blend them whole. Add salt into blender.


Do not blend too finely. Pulse it. You want to feel the bite of the red pepper. The more red pepper you added for this recipe, the more sauce you get. When the sauce is ready, pour into a bowl, add oil and vinegar. For grilling, you may wish to add sugar/honey at this stage.



I prepared one packet of chicken and another pack of pork chop.
For best flavour, marinate overnight.


Pan fry in stainless steel pan or non stick pan if you prefer.
See bottom of pan and sides? Remember to scrap them once in a while to prevent paste from burning too much. Add sauce to brown meat BUT add juice of sauce bit at a time, do not stew, fry on high heat. It cooks really fast. 3/4 way, add sugar/honey to glaze the meat pieces.



Adjust seasoning when meat is ready. The sauce should be sticking to the meat. If the meat is not brown enough, do not hesitate to add a bit of black soya sauce. Off the fire, squeeze juice from one lemon, mix the meat thoroughly and dish up.
End result.


Close up.


Enjoy, let me know when you have the chance to try it out.

Edit: Just realised one photo did not appear. Embarassed


Last edited by hungrybear on Sun Jul 16, 2006 8:24 am; edited 1 time in total
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cwl
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PostPosted: Sun Jul 16, 2006 5:54 am    Post subject: Reply with quote

THANKYOU hungrybear!! Will try it out next week. Hopefully cool enough to grill outside by then. 38C today :shock:
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Cindi
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PostPosted: Sun Jul 16, 2006 3:00 pm    Post subject: Reply with quote

hungrybear,

Thanks for your the recipe... it looks delicious, as I am on the spicy food type. Very Happy
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hungrybear
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PostPosted: Sun Jul 16, 2006 6:54 pm    Post subject: Reply with quote

Cwl and Cindi, you are welcome, glad I am able to contribute and of some help.
We are here to learn and share from one another.

Lol, dat was also my first posting for a dish here.
Did a similar one at another food forum minus lots of details at Makansutra.

Cindi, I luv spicy food also. You may want to consider adding dried red chilli or scotch bonnet. Be careful of scotch bonnet, they are king hot. Use a glove and wash your hands thoroughly. Same principle applied for handling chillies.

I have cooked without any chillies for frens who cannot take spicy food. They luv it equally.
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ltan
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PostPosted: Sun Jul 16, 2006 11:41 pm    Post subject: Reply with quote

Hungrybear, thanks for sharing the recipe. What is EVO? I suppose I can cook it with prawns as well? Thanks.
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karlskrona
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PostPosted: Sun Jul 16, 2006 11:45 pm    Post subject: Reply with quote

lena
its extra virgin olive oil
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hungrybear
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PostPosted: Mon Jul 17, 2006 12:10 am    Post subject: Reply with quote

Itan, Karlskrona is correct.
Thanks, Karlskrona
Paiseh for being presumptuous. Embarassed
...............
Of course you can cook it with prawns.
It's delicious with pan fry/grill mackerel/sardines, pomfret etc too.

But may I suggest, do not marinate prawns with the sauce.

Cook the sauce separately. Place them in a sauce pan and boil
it over high heat for quick reduction, you may need to add more oil
to achieve the desired result.

Do not worry if there is too much oil, strain and keep it aside.
Use the oil to fry bee hoon, baste grill food, for salad, noodle soup... literally let your imagination runs wild.

Pan fry/grill prawns separately, stir in cooked sauce, off fire, squeeze lemon/lime juice to bring in the flavour together.
I like to sprinkle fresh coriander too but sadly, it's most difficult to get it here.

You need not follow strictly to the recipe, be flexible and have
fun cooking. Enjoy.

I am not a cook but I try to cook. :lol:
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karlskrona
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PostPosted: Mon Jul 17, 2006 12:12 am    Post subject: Reply with quote

no prob u are welcome.. =)
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peony
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PostPosted: Mon Jul 17, 2006 2:22 am    Post subject: Reply with quote

the dish looks yummy...would give this a try for something diff. ..thanks
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hungrybear
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PostPosted: Mon Jul 17, 2006 5:30 am    Post subject: Reply with quote

Bag of 2 pcs of chicken wings and one thigh (cut into 4 pcs) marinated overnight.

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ltan
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PostPosted: Mon Jul 17, 2006 10:55 pm    Post subject: Reply with quote

Thank you Karlskrona for coming to the rescue.

Hungrybear, thank you for teaching me what to do with the prawns. I will give it a try and feed back to you.

The reason I wanted to try with the prawns first is because my third daughter came home and told me she has found another prawn's recipe which is better then the 'Garlic Mayonnaise Grilled Prawns! This has been her favourite dish until she found piri piri prawns! So I am hoping this is the one she likes.

By the way, I will post the Garlic Mayonnaise Grilled Prawns.
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hungrybear
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PostPosted: Wed Jul 19, 2006 5:45 pm    Post subject: Reply with quote

Lena, thanks for the feedback.
...............

Last evening, I used the oil from the previous batch for a quick stir fry of
prawns, spring onions, fresh slice red chilli, garlic with plain rice.
Quick easy and simple.
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cwl
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PostPosted: Thu Jul 20, 2006 5:27 am    Post subject: Reply with quote

Hungrybear, my DH & I absolutely LOVE this dish. Had to take the plate away as he couldn't stop eating! I marinated the chicken o/nite then grilled it outdoors the next day. Boiled the leftover marinade to cook it and thicken it up, then spooned it over the chicken to serve. YUM! Thanks for the recipe. MUAK!
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hungrybear
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PostPosted: Thu Jul 20, 2006 5:49 am    Post subject: Reply with quote

Lee, you are a smart cookie and glad both your hubby and yourself enjoyed it. Razz
Atta girl to improvise too.
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jerseymom
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PostPosted: Thu Jul 20, 2006 7:06 am    Post subject: Reply with quote

Can't you gals less professional hah Very Happy Hungrybear & cwl, your dishs look insanely delicious!

but cwl, I see your chicken less red though :roll:

hungrybear, I'm very tempted to try... will do my best not to stew it... although I'm not sure if I can make the chicken cook through.
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hungrybear
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PostPosted: Thu Jul 20, 2006 7:13 pm    Post subject: Reply with quote

Giselle, you will be fine.
Make deep cuts into the chicken pcs to ensure even cooking.
Do not hesitate to make extra cuts if necessary.

If you are going to pan fry, remember to scrap bottom of pan,
splash the sauce around the chicken to continue cooking if it's too
dry. Worry not your pretty head, there will be enough liquid from
the marinate to cook it.
Lower fire if necessary.

As a guide, choose the reddest and firmest red pepper.
Happy cooking. :lol:
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