Piri Piri Chicken (Quick Stir Fry Version)
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 1.0199 |
| Energy (kCal) | 33.686 |
| Carbohydrates (g) | 7.2548 |
| Total fats (g) | 0.8903 |
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Cuisine
European >> Spanish and Portuguese >> Portuguese
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 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 white 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. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chicken breast | 4 | boneless skinless | - | - | - | - | |
| red pepper | 1 | sliced | 1.25 | 0.2753 | 0.0584 | 0.0138 | |
| yellow pepper | 1 | sliced | - | - | - | - | |
| red onion | chopped | - | - | - | - | ||
| garlic clove | 4 | - | - | - | - | ||
| red chili pepper | 1 -2 | can | 1.25 | 0.2753 | 0.0584 | 0.0138 | |
| paprika | 1 | tablespoon | sweet | 19.176 | 3.6713 | 0.9615 | 0.8765 |
| lemon juice zest | 1 | juice | - | - | - | - | |
| white wine | 1/2 | cup | - | - | - | - | |
| worcestershire sauce | 1 | tablespoon | 13.26 | 3.3082 | 0.0 | 0.0 | |
| basil | - | - | - | - | |||
| salt | - | - | - | - | |||
| black pepper | ground | - | - | - | - | ||
| extra virgin olive oil | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.