Frango Piri-Piri is a Portuguese classic dish, famous and enjoyed all over the world. It is truly and utterly delicious. Once you taste it, you will be left speechless and craving for more. The key to a good frango piri-piri is definitely the sauce and the marination process. Recommended time for marinating the chicken is preferably overnight allowing the marinade to tenderize and flavor the meat. The chicken is usually roasted or grilled over hot coals.
Chicken is a very good source of proteins, vitamins and minerals. It boost metabolism by keeping the energy levels high. Phosphorus and calcium found in the chicken is good for healthy bones. The mineral selenium in chicken is known to prevent and fight cancer. Try to eat chicken without the skin as it is relatively low in fat.
Chicken is a very good source of proteins, vitamins and minerals. It boost metabolism by keeping the energy levels high. Phosphorus and calcium found in the chicken is good for healthy bones. The mineral selenium in chicken is known to prevent and fight cancer. Try to eat chicken without the skin as it is relatively low in fat.
Frango Piri-Piri (Piri-Piri Chicken)
(Serves 4)
Ingredients:
1 whole chicken
2 cups piri-piri sauce
juice of one lemon
Method:
Butterfly chicken by cutting off the backbone on either sides with kitchen shears. Reserve backbone for stock.
Season chicken with salt and lemon juice. Rub piri piri sauce over and under the skin. Leave chicken to marinate in the fridge, preferably overnight.
Heat oven to 400 F or 200 C.
Place chicken on a wire rack set over a baking sheet lined with aluminum foil. Transfer to the oven and roast for 40 to 45 minutes until chicken cooked through. Cover and allow to rest before carving.
Serve hot.
Note:
(Serves 4)
Ingredients:
1 whole chicken
2 cups piri-piri sauce
juice of one lemon
Method:
Butterfly chicken by cutting off the backbone on either sides with kitchen shears. Reserve backbone for stock.
Season chicken with salt and lemon juice. Rub piri piri sauce over and under the skin. Leave chicken to marinate in the fridge, preferably overnight.
Heat oven to 400 F or 200 C.
Place chicken on a wire rack set over a baking sheet lined with aluminum foil. Transfer to the oven and roast for 40 to 45 minutes until chicken cooked through. Cover and allow to rest before carving.
Serve hot.
Note:
- Butterflying the chicken enables it to cook much faster than a whole chicken.
- If desired, you could roast the entire chicken.
- To roast potatoes, wash, sprinkle with salt and extra-virgin olive oil. Place around the chicken to cook at the same time until fork tender. Depending on the size of the potatoes, they may take 40 minutes or more.