PERI PERI (Baked) Chicken with PERI PERI Rice

Winters and comfort food compliment each other A LOT. For me, comfort food is something which requires less effort to cook AND tastes palatable. The same definition can be applied to my kitchen motto as well. (… and you know it, right?)

Lately, I was relying so much on my already experimented recipes and was not attempting anything new in the kitchen. Why? Partly because I was hating summers (it’s not like I hate summers totally but particularly the last one went horrible) and majorly I was not in a mood to do so. My kitchen – my ruleZ! Buahaha *evil grin*

But winters brought back my desire to test and try a new set of recipes. Also, HI was emotionally blackmailing me about not having grilled/baked chicken since forever over the weekend. So I had an idea where to kick-start from. As a consequence, I surprised him with this appetizingly delectable PERI PERI chicken with PERI PERI rice right on the very first day of the week.

Taste Test Results: At first, HI gave me the ‘look’ (like it is not that good) then he exclaimed ‘I can eat it all, it’s so tasty’. Following his remark, I also stole a bite and confirmed that ‘he is saying the truth’ 😀 Hurrahhh, another success!

Apart from being easy and delish; the upsides of  this dish include keeping your home warm in winters – the oven transmits a lot of energy hence the warmth :p. You’ll enjoy the cosiness more if you have an open-plan kitchen 😉 Lol.

Let’s check out the peri-cipe now…


About Peri Peri Chicken: Piri-Piri, peri-peri or Peli-Peli is the name used in Portuguese and a number of African languages to describe the African bird’s-eye chilli – red chilli pepper. Peri Peri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers.

Rating:   chef-hatchef-hatchef-hatchef-hat

Cuisine: Portuguese

Course:  Main

Serves: 2-3 Ease Level:  chef-hatchef-hatchef-hat
Prep+Fry Time: 5 min + 10 min Quickness:  chef-hatchef-hat
Baking Time: 40-45 mins Spice Level:  chef-hatchef-hatchef-hatchef-hat

chef-hat Above ratings are out of 5, with 5 being the ‘most’.
chef-hatAbove times do not include marination time.

GET:

chef-hatCutting Board
chef-hatKnife
chef-hatBig Bowl
chef-hatFrying pan
chef-hatCooking spoons
chef-hatOven
chef-hatBaking Tray
chef-hatParchment/ Baking Paper (optional)
chef-hatCling wrap (optional)

SET:

chef-hatWhole Chicken around 1.2 kg

Marinade Ingredients

chef-hatPeri peri sauce (hot) 8-10 tbsp
chef-hatLemon juice 3 tbsp
chef-hatGinger Garlic paste 1.5 tbsp
chef-hatBlack pepper (freshly ground) 1 tsp
chef-hatChilli flakes 1 tsp
chef-hatSoya sauce 2 tsp
chef-hatWorcestershire sauce 2 tsp
chef-hatSalt 1/2 tsp
chef-hatOil 4-5 tbsp
chef-hatOregano 1.5 tsp
chef-hatMeat tenderizer 1/2 tsp

GO:

chef-hatMark cuts on the whole chicken.
chef-hatIn a bowl, mix all the above-mentioned marinade ingredients.
chef-hatCoat the chicken evenly with the marinade, wrap it with a cling film and let it sit in the refrigerator for at least 2 hours.
chef-hatPre-heat the oven at 200-degree Centigrade for 15-20 mins.
chef-hatMeanwhile, Fry the chicken (breast side first) without using any more oil in a medium-hot frying pan for 5-6 mins each side.
chef-hatPut the chicken in your baking tray and pour all the (remaining) marinade over it.
chef-hatPlace it in the preheated oven for about 40-45 mins or until cooked right through to the centre and juices run clear.
chef-hatServe with peri peri rice (shared below), corn or fries.

Peri peri chicken2

About Peri Peri Rice: steamed rice, stir-fried in a wok with ingredients such as veggies and peri peri sauce.

Inspired By: Shireen Anwer

Rating:   chef-hatchef-hatchef-hatchef-hat

Cuisine: Portuguese

Course:  Main/ Side

Serves: 2-3 Ease Level:  chef-hatchef-hatchef-hat
Prep Time:  10 mins  Quickness:  chef-hatchef-hatchef-hat
Cooking Time:  30 mins Spice Level:  chef-hatchef-hatchef-hat

GET:

chef-hatCutting Board
chef-hatKnife
chef-hatCooking pot
chef-hatCooking Spoon
chef-hatStrainer

SET:

chef-hatRice 250 gms
chef-hatOil 3 tbsp
chef-hatGinger Garlic paste 1 tsp
chef-hatSalt 1/2 tsp
chef-hatBlack Pepper 1/2 tsp
chef-hatPeri Peri Sauce 2 tbsp
chef-hatSoya Sauce 2 tbsp

Veggies (chopped):
chef-hatCapsicum 1
chef-hatOnion 1
chef-hatTomato 1

GO:

chef-hatBoil rice and strain them.
chef-hatIn hot oil, saute ginger garlic paste and chopped onions.
chef-hatNow add all the spices,sauces and veggies.
chef-hatIntroduce boiled rice in the pot.
chef-hatToss, Mix and serve.

MY TWO CENTS:

chef-hatAdjust the spices to suit your taste buds.
chef-hatYou can increase/decrease the amount of peri-peri rice in the recipe as per your liking. This recipe yields a ‘hot’ taste.
chef-hatMarinate the chicken overnight for more flavourful result.
chef-hatLet the marinated chicken cool down to room temperature (about 15-20 mins) before starting the cooking process. Avoid transferring it to frying pan directly from the refrigerator.
chef-hatI have an electric oven hence the temperature and cooking times. These times may vary depending on the type of oven you have. (Refer to your oven’s user manual for time queries – that is what I did 🙂 )
chef-hatYou can use the marinade from chicken to prepare the rice as well.
chef-hatCook rice while the chicken is being roasted in the oven. Work simultaneously – save time.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy PERI-ing! 😉

2 thoughts on “PERI PERI (Baked) Chicken with PERI PERI Rice

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