Ingredients
The following ingredients have 4 Servings
- 4 fresh, red chili peppers
- 1 Tbsp garlic cloves (chopped)
- 1 tsp flaked salt
- 0.5 tsp oregano
- 2 tsps paprika
- 0.375 cup olive oil
- 0.25 cup Red wine vinegar
- 4 boneless Chicken breasts (with skin)
- 1 red pepper (seeds removed and cut into chunky pieces)
- 1 yellow pepper (seeds removed and cut into chunky pieces)
- 0.875 cup fresh Tomato salsa
- cooked Basmati rice
- 1 Tbsp curly parsley (chopped)
Instruction
- To make the piri-piri sauce heat the oven to 180C (160C in a fan oven) 350F, gas 4. Put the chillies in a roasting tin and roast them for 10 minutes.
- Cool and roughly chop the chillies. Put the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a pan, and simmer for 2-3 minutes.
- Cool for a few minutes. Blend the mixture in a mini processor until its a purée. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
- Put the chicken breasts in a ziplock plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the fridge for 1 hour.
- Heat the oven to 200C (180C in a fan oven) 400F, gas 6 and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
- Season the marinated chicken with ground black peper, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
- Transfer the griddled chicken to a roasting tin and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.
- Thread the red and yellow peppers onto 4 bamboo skewers and griddle for 10 minutes.
- Serve the chicken sliced with griddled peppers, tomato salsa and boiled rice. Sprinkle over chopped parsley to garnish.
