Peri Peri Chicken RECIPE That Will CHANGE Your Dinner Game
Want to enjoy the incredible taste of Peri Peri Chicken, but are afraid of the heat? This is the dish for you!
Things to know:
What is Peri Peri?
Peri Peri (or piri-piri) is the African bird’s eye chili pepper and a spicy, tangy condiment made from it. The name comes from the Swahili word pili pili, meaning “pepper”. It originated through Portuguese and African colonial trade in Mozambique and Angola.
What is peri peri made of?
Peri-peri (or piri-piri) is made primarily from African bird’s eye chili peppers, blended with garlic, lemon juice, vinegar, oil, and various spices like smoked paprika and oregano. It can be prepared as a liquid hot sauce or a dry spice seasoning.
What does peri peri taste like?
Peri-peri tastes fiery, tangy, and garlicky. It combines the sharp kick of African bird’s eye chili peppers with bright citrus from lemon or lime, savory depth from garlic and onion, and an earthy finish from oil and herbs.
Is peri peri very spicy?
Peri peri can range from mildly warm to very spicy. Because the sauce uses African bird’s eye chilies (50,000–125,000 Scoville units), traditional or extra-hot versions pack a serious punch, but commercial brands offer mild and medium options blended with citrus and garlic.
What is America’s version of Nandos?
America does not have an exact 1:1 national equivalent to Nando’s, because Nando’s actually operates dozens of its own locations in select U.S. regions (mostly in Illinois, Washington D.C., Maryland, Virginia, Texas, and Georgia). However, depending on whether you mean the cultural status, the fast-casual vibe, or the style of chicken, a few chains come close.
What is Nandos?
Nando’s is an international fast-casual restaurant chain famous for its flame-grilled PERi-PERi style chicken. Founded in South Africa in 1987, the menu blends Portuguese culinary heritage with African spice, centered around the distinct flavor of the African Bird’s Eye chili.
Ingredients:
3 T olive oil
8 boneless, skinless chicken thighs
1 T smoked paprika
1 T garlic powder (we used Spiceology’s Vampire Killer)
1 T onion powder
Salt and pepper, to taste
1 large sweet onion, finely chopped
1/4 cup diced fire roasted red bell peppers
6 cloves garlic, minced
2 cups chicken stock
2 cups heavy cream
6 T peri-peri sauce
Cooked white rice (we added sautéed garlic and onions to the rice)
Fresh parsley, chopped (for garnish)
1. Season the chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown.
3. Remove the chicken from the skillet and set it aside. Once it cools, slice into bite sized strips.
4. In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until soft and fragrant.
5. Add the red bell peppers and Tomatador seasoning, stir to mix, then pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
6. Stir in the heavy cream and peri-peri sauce. Simmer for 3-4 minutes until slightly thickened.
7. Return the chicken strips (she needed the money) to the skillet, coating it in the sauce.
8. Lower the heat and let it simmer for 8-10 minutes until fully cooked (internal temperature 165°F/74°C).
9. Plate the cooked rice and spoon the creamy peri-peri chicken on top. Garnish with fresh parsley and serve hot. ENJOY!
Broccoli Unexpected Cheddar Sticks
mesh cheese cloth or dish towel
12 oz broccoli florets
1 cup Panko crumbs
1 cup shredded cheddar cheese (we used Trader Joe’s Unexpected Cheddar, but you can use what you have)
1/3 cup grated parmesan cheese
2 eggs
1/2 t chili powder (we used chipotle)
1/2 t paprika
1/2 t onion powder
1/2 t garlic powder (we used Spiceology & Hell’s Kitchen – Vampire Killer – Garlic Parmesan Spice Blend)
1/2 t salt
1. Preheat your oven to 400℉ Line a medium sheet pan with parchment paper.
2. Steam your broccoli florets for 5 minutes, pot covered. Remove from pot and chop them up tiny. Using a cheese cloth or clean cotton dish towel, ring out all of the liquids from the broccoli.
3. In a large bowl, combine all of the ingredients well. Form your broccoli fingers and place on the baking sheet. Bake for 18-20 minutes or until golden.
4. Serve and ENJOY!
Equipment used:
Hestan – OvenBond Collection – Tri-ply 4-Piece Sheet Pan & Rack Set
Lodge 13.25” Cast Iron Skillet
Ninja FD401 LP3 Foodi 12-in-1 Deluxe XL 8 qt. Pressure Cooker & Air Fryer
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