Portuguese Chicken | Peri Peri (Piri Piri) Chicken | Video
Classic roast chicken flavored with spicy Portuguese-style peri peri sauce. Roasted with veggies for extra flavor and texture – the perfect comforting weeknight dinner.
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.
Video
https://youtube.com/watch?v=25QqR548U6c%3Ffeature%3Doembed
Notes
Substitute birdseye chilies with chili flakes as needed. Roast additional veggies like potatoes for variety. For extra tender chicken, marinate overnight and allow natural release.