Piri Piri Chicken & Minty Peas

One of my favourite portuguese inspired dishes is the Piri Piri Chicken with its rich smoked sauce and that kick of spice. One of the great things about this sauce is how easily it can be manipulated to your liking, whether it’s less spice, more herbs, or some fruit, like mango or pineapple.

Ingredients

Chicken Marinade

• 4 Chicken Legs
• 1 Garlic Clove
• 3 Tsp Pimenton Dulce (Smoked Paprika)
• Salt
• Pepper
• Olive Oil
• Fresh Thyme

Sauce 

• 2 Tomatoes
• 3 Fresh Red Chillies
• 1 Red Pepper
• 2 Garlic Cloves
• 1 Red Onion
• 2 Tsp Pimenton Dulce (Smoked Paprika)
• 2 Tbsp Red Wine Vinegar
• 4 Tbsp Olive Oil

Peas

• Frozen or Tinned Peas
• Fresh Mint
• 1 Chilli

Method

1,  Marinade the chicken legs by grating a garlic clove over them and covering them with paprika, olive oil, seasoning and a few sprigs of thyme. Rub all the ingredients together with your fingers so that all the marinade is rubbed evenly onto the chicken. Leave these to one side and if fancy, leave them it in the fridge for a few hours.

2, Heat a pan over a medium heat and place the chicken inside, leave these to cook and start your sauce. Slice your vegetables in half, remove the chilli seeds and in a griddled pan, drizzle some oil. Place the vegetables in the pan and leave them to char. The char will give them a smokey flavour.

3, Pour all the ingredients (not the chicken) into a food processor and blend, pour in the olive oil, vinegar, and seasoning. Make sure to blend until smooth. Flip your chicken over and spoon over the sauce. Continue to cook the chicken with the sauce so that it reduces for another 10 minutes, making sure the chicken is cooked through.

4, In a small frying pan drizzle a tablespoon of oil and fry the peas with the fresh chilli and mint, finely chopped. Season with salt and fry until the peas begin to char a little.

5, Serve this with some white rice and salad and spoon the remaining sauce over the chicken and rice. Pour the peas into a ramekin and serve.

Watch us cook instead

Piri Piri Chicken & Minty Peas

5 from 1 vote

One of my favourite portuguese inspired dishes is the Piri Piri Chicken with its rich smoked sauce and that kick of spice. One of the great things about this sauce is how easily it can be manipulated to your liking, whether it’s less spice, more herbs, or some fruit, like mango or pineapple.

Cook Time1 hour hr

Total Time1 hour hr

Course: Main Course

Cuisine: Gibraltar, Mediterranean, portuguese

Servings: 3

Author: Mama Lotties

Ingredients

Chicken Marinade

• 4 Chicken Legs
• 1 Garlic Clove
• 3 Tsp Pimenton Dulce Smoked Paprika
• Salt
• Pepper
• Olive Oil
• Fresh Thyme

Sauce

• 2 Tomatoes
• 3 Fresh Red Chillies
• 1 Red Pepper
• 2 Garlic Cloves
• 1 Red Onion
• 2 Tsp Pimenton Dulce Smoked Paprika
• 2 Tbsp Red Wine Vinegar
• 4 Tbsp Olive Oil

Peas

• Frozen or Tinned Peas
• Fresh Mint
• 1 Chilli

Instructions

• Marinade the chicken legs by grating a garlic clove over them and covering them with paprika, olive oil, seasoning and a few sprigs of thyme. Rub all the ingredients together with your fingers so that all the marinade is rubbed evenly onto the chicken. Leave these to one side and if fancy, leave them it in the fridge for a few hours.
• Heat a pan over a medium heat and place the chicken inside, leave these to cook and start your sauce. Slice your vegetables in half, remove the chilli seeds and in a griddled pan, drizzle some oil. Place the vegetables in the pan and leave them to char. The char will give them a smokey flavour.
• Pour all the ingredients (not the chicken) into a food processor and blend, pour in the olive oil, vinegar, and seasoning. Make sure to blend until smooth. Flip your chicken over and spoon over the sauce. Continue to cook the chicken with the sauce so that it reduces for another 10 minutes, making sure the chicken is cooked through.
• In a small frying pan drizzle a tablespoon of oil and fry the peas with the fresh chilli and mint, finely chopped. Season with salt and fry until the peas begin to char a little.
• Serve this with some white rice and salad and spoon the remaining sauce over the chicken and rice. Pour the peas into a ramekin and serve.