Spicy Roast Chicken-Portuguese Style
From ruth2003 14 years ago
- 160 minutes to make
- Serves 4
In Portugal you see chicken being roasted on a electric spin roast constantly. They are marinated for hours previously and the spicy flavours sip into the flesh during the cooking process. Piri Piri is the spice of preference. Read more This Spice gives the chicken an Amazing flavour! According to Wikipedia:Piri-piri, peri-peri or peli-peli is the name used in Mozambique and Angola to describe the African bird's-eye chili. The variations in spelling derive from the various pronunciations of the word in parts of Africa, although "piri-piri" is the correct spelling in Portuguese.In Mozambican cuisine, piri-piri is often used in preparing sauces and marinades for roast and grilled dishes, especially chicken and various fish. Piri-piri is widely used in a vast number of dishes of Portuguese cuisine. Not having an electric spit roast at home I decided to create my homemade version. The secret is in the marinade, which should be for at least two hours. See less
Ingredients
- marinade shopping list
- 1/2 cup of white wine shopping list
- 1 tbsp of paprika shopping list
- 1 tsp of piri piri powder or cayenne pepper if you really cant find it shopping list
- 1 chicken stock cube shopping list
- 1/2 cup of olive oil shopping list
- salt shopping list
- pepper shopping list
- For the chicken shopping list
- 1 medium size chicken shopping list
- 2 whole cloves of garlic shopping list
- 2 bay leaves shopping list
- 1 lemon shopping list
- For the mediterranean salad shopping list
- 1 romaine lettuce or any of your choice shopping list
- 1 onion shopping list
- 2 red bell peppers shopping list
- 1/2 large cucumber shopping list
- Some shredded carrot shopping list
- Some olives shopping list
- some parsley shopping list
- extra virgin olive oil shopping list
- white wine vinegar or lemon juice shopping list
How to make it
- n a small Bowl, mix all the ingredients for the marinade
- Place the chicken in a bowl and rub in the marinade. Make sure you get under the skin and in the cavity too.
- Stuff the chicken with bay leaves, half a lemon, cloves of garlic and remaining marinade.
- Squeeze half a lemon juice all over the chicken
- Refrigerate for at least two hours
- Roast the red bell peppers over a live flame until the skin is black and crispy
- Set aside and allow them to cool down
- Once cool, remove the skin and slice.
- Preheat the oven to maximum temperature
- Place chicken in the oven and allow it to cook at such a high temperature to seal all of the juices in.
- After 30 minutes, turn the oven temperature down to 180 degrees.
- Pour the remaining marinade in a roasting ray and add some water-by placing the chicken on a rack over this,you will allow the juices to steam and sip into the meat
- While the chicken is cooking, prepare your salad. I like to use these ingredients but you can add any of your choice.
- Add the red bell peppers to your salad, season with salt, pepper, olive oil and white wine vinegar
- Remove chicken from the oven (after about 1 1/2 hours depending on the size)
- allow it to cool for at least 15 minutes. Serve with the salad and enjoy!
Marinade the chicken
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Serve with Salad
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People Who Like This Dish 4
- joe1155 Munchen, DE
- karlyn255 Ypsilanti, MI
- dollhead Mechanicville, US
- ggcman Medicine Hat, CA
- hammer7171 Orlando, FL
- sitbynellie Glasgow, GB
- ruth2003 Middlesbrough, GB
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The Rating
Reviewed by 4 people-
Really nice recipe! I can buy piri-piri here, I never knew that was what was in it. I think I will like it.!
Thank you for the recipe!
Susan
sitbynellie
in Glasgow loved it
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