Taste Bud Tingling Piri Piri chicken

Peri peri has so many differing origins and then history of it is as colourful as the dish itself.

piri piri chicken

Piri piri (used as a seasoning or marinade) is Portuguese in origin and especially prevalent in Angola, Namibia, Mozambique and South Africa. In this recipe we use our own piri piri marinade which is deliciously taste bud tingling, you can use shop bought too if you don’t want to make it.

AuthorHungry PandaCategoryDifficultyIntermediate

Yields2 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

For the Piri Piri marinade
 5 garlic cloves, crushed
 3 red chillies (as hot as you dare!)
 1 tsp ginger, grated or a tsp of ready minced ginger
 50 ml vegetable oil
 25 ml white or red wine vinegar
 3 tbsp soy sauce
 1 tbsp Tabasco (or more if you want it hot!)
 1 tbsp smoked paprika
 1 tbsp sweet paprika
 3 tsp dried oregano
 1 tsp caster sugar (optional)
 2 tbsp lime/lemon juice
Ingredients for Piri Piri chicken
 2 chicken breast sliced into large goujon pieces
 2 red onions thinly sliced
 1 carrot thinly sliced
 green beans/french beans finely sliced
 mix of fresh pepper (red yellow, orange, which ever you prefer) thinly sliced
 broccoli
 sliced tomatoes (when serving)

1

Put the Piri Piri marinade into a bowl. Add chicken and leave to marinade for at least an hour.

2

Take 2 spoons of the piri piri infused oil and put into your rice cooker inner bowl and layer the onion on the bottom.

3

Add the marinaded chicken into the inner bowl.

4

Close the lid and press the SLOW COOK function. Press START and leave to cook for 1-2 hours (depending on the amount of your chicken you are cooking).

5

5-10 minutes before the chicken is ready, add the sliced veg to the inner bowl and allow to get soft and infused with the marinade flavours.

6

Serve with delicious coconut ginger rice (see our recipe), this goes perfectly with the spicy Piri Piri flavours.

Ingredients

For the Piri Piri marinade
 5 garlic cloves, crushed
 3 red chillies (as hot as you dare!)
 1 tsp ginger, grated or a tsp of ready minced ginger
 50 ml vegetable oil
 25 ml white or red wine vinegar
 3 tbsp soy sauce
 1 tbsp Tabasco (or more if you want it hot!)
 1 tbsp smoked paprika
 1 tbsp sweet paprika
 3 tsp dried oregano
 1 tsp caster sugar (optional)
 2 tbsp lime/lemon juice
Ingredients for Piri Piri chicken
 2 chicken breast sliced into large goujon pieces
 2 red onions thinly sliced
 1 carrot thinly sliced
 green beans/french beans finely sliced
 mix of fresh pepper (red yellow, orange, which ever you prefer) thinly sliced
 broccoli
 sliced tomatoes (when serving)

Directions

1

Put the Piri Piri marinade into a bowl. Add chicken and leave to marinade for at least an hour.

2

Take 2 spoons of the piri piri infused oil and put into your rice cooker inner bowl and layer the onion on the bottom.

3

Add the marinaded chicken into the inner bowl.

4

Close the lid and press the SLOW COOK function. Press START and leave to cook for 1-2 hours (depending on the amount of your chicken you are cooking).

5

5-10 minutes before the chicken is ready, add the sliced veg to the inner bowl and allow to get soft and infused with the marinade flavours.

6

Serve with delicious coconut ginger rice (see our recipe), this goes perfectly with the spicy Piri Piri flavours.

Taste Bud Tingling Piri Piri chicken