Peri Peri chicken

Tonight's Menu

Piri Piri Chicken

Portuguese Rice

Piri piri is an African bird's eye chili that has been growing wild in Africa for centuries and is now cultivated commercially in Zambia, Uganda, Malawi, and Zimbabwe. Way back in the 15th century, the Portuguese explorers were introduced to the Bird’s Eye Chili growing under the warm sun in the rich soils of Africa. This was a spice so nice, it had to be named twice. Piri piri is the Swahili word for 'pepper pepper'. These hot and sweet peppers are the inspiration for this spice mix. 

Piri piri chicken is a smoky spicy dish with a multitude of flavor. Its complex spiciness is a result of using, sweet, hot and smoked peppers all in one. Serve it alongside the Portuguese rice and a green salad to complete the meal.

Piri Piri Chicken

Ingredients: (serves 4-5)

4 chicken breasts

Peri peri spice mix (recipe)

1 T olive oil

1 T lime juice

1. Clean and pat dry the chicken breasts. Season well with salt.
2. Preheat grill or oven to 400 F.
3. Make a paste of peri-peri spice mix (quantity as desired) with olive oil and lime juice. Use this as a rub for the chicken breasts. You can add additional olive oil if you are using a lot of the spice mix.
4. Place the marinated chicken breasts on a greased baking sheet.
5. Grill for about 20 minutes, flipping side midway till an internal temperature of 165 - 170 F is achieved. 
6. Remove from heat and let rest covered for 5-10 minutes before slicing and serving. 

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Portuguese Rice

Ingredients: (serves 4-5)

1 1/2 cup rice

3 cups water

1 1/2 cups tomato

1 small red onion

2-3 cloves garlic
2 tbsp oil
Salt to taste

1. Chop onion, garlic and tomato. 
2. Wash and drain the rice. 
3. Heat oil in a pan and add onion and garlic. Cook for a few minutes till translucent.
4. Add the tomatoes and salt and stir well. Let cook on medium for 2-3 minutes till tomatoes start to break down. 
5. Add the rice and stir to combine all the flavors of the pan into the rice grains. 
6. Add water and bring to boil. Simmer covered for 15-20 minutes till all the water is absorbed and rice is cooked through. Serve hot.