Description
Piri-Piri hot pepper, imported in the fifteenth century in Portugal from the African colonies. To save precious cargo was a good any methods, so there was a combination of pepper–vinegar (lemon, lime, alcohol). Sauce (or seasoning) Piri Piri quickly gained popularity. And although I've never tried the real Piri Piri, replaced by chili, he just captivated me! Meat become tender and flavorful, it is perfect for sauces and dressings. In this dish of tender chicken perfectly juicy and aromatic vegetables. And hot sauce with pronounced acidity perfectly they fit. Important detail, the sauce needs to steep for 5-7 days after preparation, and then it becomes your scent. The recipe for this dish was posted on the website in 2007 by user elena-alej called "Chicken "Piri-Piri" and is illustrated with me in the framework of "Coloring".
Ingredients
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Chicken fillet
800 g
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Carrots
2 piece
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Pasternak
1 piece
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Onion
1 piece
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Pepper
3 piece
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Tomato
3 piece
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Cinnamon
0.5 piece
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Vegetable oil
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Water
0.5 l
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Chili
1 piece
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Lemon
1 Tbsp
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Olive oil
1 Tbsp
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Salt
Cooking
Our ingredients are. Left - for the sauce, right for the main course.
Prepare sauce: from lemon into a small saucepan squeezing the juice, bell pepper, cut into quarter-rings, Chile - half rings and put in a saucepan with lemon juice. I added the lemon zest. Bring to a boil, low down the heat and simmer for 10-15 minutes (the peppers should be soft).
Peppermint lemon mass grind in a blender, puree, add a pinch of salt and a tablespoon of olive oil. Stir, put in a glass jar with a tight fitting lid and put in refrigerator to infuse for at least 5 days. The finished sauce is also stored in the refrigerator.
When the sauce is infused, you can begin cooking chicken. Fillet cut into big pieces. Carrot and parsnip root and cut into strips, tomatoes - small cubes, sweet pepper - quartered rings, onion half-rings.
In a saucepan(or a deep frying pan)heated vegetable oil and fry the chicken pieces over high heat on all sides. It only takes a few minutes. To the chicken put onion, parsnips, carrots, tomatoes and half the cinnamon sticks. I was skeptical about the cinnamon, but in vain - it has enriched flavor, but did not affect the taste. Pour into pan with chicken and vegetables in half a liter of hot water, add salt to taste. Bring to a boil, add 1 tablespoon of the sauce Piri-Piri, stir and cover with a lid. On a small fire stew for 30 minutes. After 30 minutes, add chopped peppers, cover with a lid and leave to stew for another half hour.
The finished chicken with vegetables remove from liquid with a slotted spoon and put in another bowl, cinnamon emitted. If you want to serve immediately dish on the table, keep it warm while preparing the sauce. To do this, I wrapped the bowl of chicken in a blanket. In the remaining in the pan liquid, add 1-2 tablespoons of the sauce Piri-Piri. I was afraid that it's too hot and put one spoon. Next time I'd add two. Over high heat bring sauce to a boil and cook until it reduced in volume by one third. The author offers a choice to pour the resulting sauce chicken or serve separately. I filed separately.
The sauce turned out to be moderately spicy, with noticeable acidity. The chicken is very tender and juicy, the vegetables do not fall apart as I feared, and it turned out juicy and very flavorful. In General, the experiment was a success! I truly fell in love with Piri-Piri, and I hope You'll love it too!
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