Angolan Piri Piri Chicken:
What's the big idea?
Frango Grelhado Piri Piri
Very simple Angolan version of piri piri chicken. The original recipe called for peanut oil, but for the allergy sufferers I have replaced this with olive oil, which is also available in Angola.
Also, the original recipe used finely chopped fresh chillies. The only problem with this is that the small pieces of chilli tend to fall off the chicken during cooking, leaving you with quite a bland dish.
Although many regard piri-piri (or peri-peri) as a Portuguese dish, it actually originated in the area that is now Angola and Mozambique, and travelled from there back to Portugal.
For alternative versions of this dish, please try:
Serve with plain boiled rice and mixed beans in a spicy sauce. Makes enough marinade for four people.
Here's the list of what you need:
What To Do
- 2 tablespoons peanut or olive oil
- 2 tablespoons lemon juice
- 1 teaspoon hot chilli powder
- 4 large chicken pieces - breasts, thighs, drumsticks - the choice is yours
- Mix together the oil, lemon juice and chilli powder
- Brush this over the chicken pieces
- Place the chicken pieces and any left-over marinade in a glass or pyrex bowl, cover and place in the fridge for at least an hour
- Cook the chicken under a hot grill until cooked thoroughly
For a totally non-authentic alternative, cut four chicken breasts into 1 inch cubes before marinating.
Feed the cubes onto skewers and grill. Either serve on the skewers with a green salad, or remove the chicken and wrap in flour tortilla wraps with some sour cream, shredded lettuce
and finely chopped red pepper