Piri Piri Chicken (quick Stir Fry Version)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 large boneless skinless chicken breasts or 4 large chicken thighs, would be best for flavour
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• red onion, finely chopped
• 4 garlic cloves
• 1 -2 fresh red chili pepper (if not available, can replace with 1 tbsp red chilli flakes)
• 1 tablespoon sweet paprika
• 1 lemon, juice and zest of
• 1/2 cup wine
• 1 tablespoon worcestershire sauce
• fresh basil
• salt
• fresh ground black pepper
• extra virgin olive oil

Recipe

• 1 preheat oven to 375°f.
• 2 1. make a couple of slits on the thickest part of the chicken.
• 3 2. stuff the garlic clove in the slit on the chicken, season with salt and rum some smoked paprika on the chicken. set aside.
• 4 3. heat a griddle pan – sear the chicken on both sides on a hot griddle.
• 5 4. the garlic should be a little softened by this, so remove it from the slit in the chicken. add the garlic to the remaining sauce ingredients and blitz in a blender until you have a thick sauce.
• 6 5. cook the peppers on the same griddle pan slightly, simply to soften them a bit.
• 7 6. take a rectangular pan, spread the peppers on the bottom followed by the chicken and pour the sauce on top. cook in a preheated hot oven for 25-30 minutes.
• 8 slow cooker method:.
• 9 this is a perfect dish for the slow cooker.
• 10 combine the sauce ingredients and the peppers, onions in the crockpot and place the chicken pieces on top. let them cook on high for 2 hours and then reduce to medium for a further 4-5 hours. it would not be necessary to blitz the ingredients for the sauce as it will all be nice and soft, with lots of flavours. i would add a little bit more wine in there – say 1/2 cup and also add 1/2 cup of chicken stock which helps keep things moist in the crockpot.
• 11 stir fry version (shown in pic above):.
• 12 due to lack of time, i had to make a stir fry version at the class, as shown in the pic above. i didn’t make a separate sauce, i just cooked everything together in one pan and it came out lovely. i felt it needed the sauce, to get the real flavour, but we didn’t have enough time to make the sauce.
• 13 variation:.
• 14 if stuck for time and need to make this in a hurry, cut the chicken into 1 inch cubes. saute the onions and chicken in a pan, when the onions have softened a bit and the chicken starts to change colour, add the peppers and garlic (mince first). stir in all the sauce ingredients, cover and let it simmer for 20-25 minutes on low heat. serve on a bed of rice or cous cous salad. (for guilty pleasure, roast potatoes make this the ultimate comfort food in the winter months!).
• 15 recipe by ginni kathuria kelley.