You catch the smell through the steam vent and suddenly you are starving. That spicy, tangy perfume kinda sneaks up on you, teasing your nose right when you're least expecting it. You spot the little whistle of the valve hiss and know dinner's getting close.
Your cooker’s been busy building up pressure, locking in all that fiery goodness of garlic, smoked paprika, and birdseye chilies. You remember that buttery chicken soaking up the marinade, getting juicy and tender with every minute that ticks by. The anticipation kinda makes your mouth water even more.
When the pressure finally drops with a satisfying hiss, you sense that dinner's ready to hit the table. You recall the last time you made this – the colors were bright, the smells bold, and the flavors dang good. You can't wait to dig in to that perfectly cooked Peri Peri chicken, juicy pumpkin, and beets alongside.
Why Your Cooker Beats Every Other Pot
- It traps the steam inside, so the chicken stays juicy instead of drying out like in an oven.
- Pressure builds fast, meaning your peri peri flavors get deep deep in much quicker.
- You can do natural release to let the meat finish cooking gently, making it tender as heck.
- Quick release comes in handy when you wanna eat asap, no waiting around forever.
- The sealing ring keeps the steam where it belongs, so no flavor escapes into the air.
- With one pot, you cook the chicken and veggies together, saving you cleanup later.
The Complete Shopping Rundown
- 2 tablespoon olive oil for that smooth base of the sauce and roasting.
- 4 garlic cloves crushed to deliver that punchy, aromatic flavor.
- 1 tablespoon smoked paprika because it adds that nice smoky warmth to the chicken.
- ½ teaspoon dried chili flakes or 10 birdseye chilies for the right amount of kick.
- 1 tablespoon dried oregano for a little earthy herb note.
- 1 tablespoon white vinegar helps cut through the richness, adding tang.
- Juice of 1 lemon for freshness and zing that wakes up the whole dish.
- 2 kg chicken butterflied or cut into large pieces, perfect for pressure cooking.
- 1 cup peeled and diced beetroots, sweet and earthy on the side.
- 1 cup diced pumpkin to add softness and a hint of autumn flavors.
- 1 cup diced carrots for a pop of sweetness and color.
How It All Comes Together Step by Step
First, combine olive oil, garlic, smoked paprika, chili flakes, oregano, white vinegar, lemon juice, and salt in a bowl. This is your peri peri marinade. You gotta give it a good stir so things mix well.
Next, rub that marinade all over your chicken pieces. You don't wanna miss a spot. Let that chicken soak up the flavors for at least 2 hours; overnight if you can. It makes a big difference.
Now it’s time to get your pressure cooker ready. Pour a little olive oil into the pot and let it warm up on your stove. Give the chicken a quick sear to lock in flavors, about 3 minutes per side. You’ll hear that satisfying sizzle.
Place the seared chicken inside the cooker, close the lid, and make sure the sealing ring is in place. Set the valve to sealing and crank the heat up till the pressure builds and you hear that hiss. Cook on high pressure for 15 minutes.
Once cooked, go for natural release for about 10 minutes so the chicken stays juicy and tender. If you gotta eat fast, do quick release carefully after that.
Meanwhile, roast your diced beetroots, pumpkin, and carrots in the oven at 2006C (4006F) for 25-30 minutes drizzled with some olive oil. Serve everything hot and watch how much your family or guests love it.
Smart Shortcuts for Busy Days
- Use pre-crushed garlic or garlic paste when you’re in a real rush.
- Get pre-cut veggies at your local store to save chopping time.
- Marinate your chicken the night before, so you just pop it in the cooker after work.
- Roast veggies on the same tray with chicken if your pressure cooker has a steaming rack 1 works real good.
The Flavor Experience Waiting for You
When you bite into this Peri Peri chicken, you get that smoky warmth from the paprika and garlic hitting your tongue first. It kinda wakes up your taste buds like a flavorful punch.
The heat from the birdseye chilies creeps up slowly, not overwhelming but giving that perfect spicy kick you wanna savor. It mingles well with the lemon’s fresh zing.
Your mouth senses the vinegar’s tang that balances things nicely, cutting through the richness of the chicken. The oregano sprays in a subtle herbal note, just enough to keep it interesting.
All combined with those soft roasted veggies, you get layers of texture and taste that makes every bite kinda dang irresistible and comfort-filled.
Smart Storage That Actually Works
- Store leftover chicken and veggies in airtight containers right after they cool down. Keeps flavors fresh longer.
- Reheat using your pressure cooker on low with a splash of water to avoid drying out.
- If freezing, put portions in freezer bags and squeeze the air out for best preservation.
- Label everything with date so you remember what’s what 1 nobody wants mystery meals later.
The FAQ Section You Actually Need
Q: Can I use frozen chicken for this recipe?
You sure can, but make sure to add a few extra minutes to the cooking time and use natural release for best results.
Q: What if I don’t have birdseye chilies?
No worries, substitute with dried chili flakes or any hot chili you got. Adjust amount to your heat preference.
Q: Can I skip the marinating?
You can, but the marinade really infuses flavor and tenderizes the chicken. Try to marinate at least 30 minutes if short on time.
Q: How do I know when the pressure cooker is ready?
You'll see steam start to hiss from the valve and hear the familiar whistle. That’s your clue that pressure’s built up and timer starts.
Q: Can I cook the veggies inside the pressure cooker with the chicken?
You could, but I prefer roasting veggies separately 1 it gives em that perfect roasted texture and sweetness.
Q: What’s the difference between natural release and quick release?
Natural release means you let the pressure drop slowly on its own, which keeps meat tender. Quick release means you open the valve fast to release steam and stop cooking immediately.
Portuguese Chicken | Peri Peri (Piri Piri) Chicken | Video
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 Oven
Ingredients
Main ingredients
- 2 tablespoon olive oil for base and roasting
- 4 garlic cloves crushed
- 1 tablespoon smoked paprika
- 0.5 teaspoon dried chili flakes or 10 birdseye chilies
- 1 tablespoon dried oregano
- 1 tablespoon white vinegar
- 1 lemon juice of
- salt to taste
- 2 kg chicken butterflied or cut into large pieces
- 1 cup beetroots peeled and diced
- 1 cup pumpkin diced
- 1 cup carrots diced
Instructions
Instructions
- Combine olive oil, garlic, paprika, chili flakes, oregano, vinegar, lemon juice, and salt in a bowl to make the peri peri marinade. Stir well.
- Rub the marinade all over the chicken. Marinate for at least 2 hours or overnight for best flavor.
- Heat a little olive oil in the pressure cooker. Sear the chicken for about 3 minutes on each side.
- Place seared chicken into the cooker, close lid, set valve to sealing, and cook on high pressure for 15 minutes.
- Allow natural release for 10 minutes, then quick release any remaining pressure.
- Meanwhile, roast beetroots, pumpkin, and carrots in oven at 200°C (400°F) for 25-30 minutes with some olive oil. Serve hot with chicken.
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