Portuguese cuisine

Medium

Peri Peri Chicken With Roasted Potatoes

Name: Peri Peri Chicken With Roasted Potatoes
Prep time: 20 min
Cook time: 2 hr
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 whole Chicken, halved; Marinade; 1/2 ea. Red onion, chopped; 1 small Habanero pepper, sliced; 4 oz. Piquillo pepper; 3 ea. Garlic, minced; 1 tbl Ginger, minced; 1 ea. Lemon juice; 1/4 bu. Cilantro, chopped; 2 tsp. Sherry vinegar; 1 tbl Smoked paprika; 1 tsp. Ancho powder; 1/2 cup Olive oil; 1/2 tsp. Pepper; 1/2 tsp. Salt; Potatoes; 2 tbsp. Extra virgin olive oil; 2 lb. Medium potatoes, 1in sliced; 1 tsp. Salt; 1/2 tsp. Pepper; Red cabbage; 1 large Red cabbage, shredded; 3 tbsp. Olive oil, divided; 3 oz. Prosciutto; 1 small Yellow onions, chopped; 2 small Fuji apples, peeled & small dice; 1 stick Cinamon; 2 ea. Bay leaf; 5 ea. Thyme; 6 ea. Allspice berries

Home-made Peri-Peri sauce basting your chicken legs will spice up your meal with the most flavorful fresh ingredients. Patate al Forno (Italian Oven Roasted Potatoes) style goes so well with anything and that’s why they are still so popular. The salad adds a clean cut to the spicy chicken and the braised cabbage adds an amazing balance of texture.

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 2 hr

TOTAL TIME: 2 hr 20 min

4 SERVING

Ingredients:

1 whole Chicken, halved
Marinade
1/2 ea. Red onion, chopped
1 small Habanero pepper, sliced
4 oz. Piquillo pepper
3 ea. Garlic, minced
1 tbl Ginger, minced
1 ea. Lemon juice
1/4 bu. Cilantro, chopped
2 tsp. Sherry vinegar
1 tbl Smoked paprika
1 tsp. Ancho powder
1/2 cup Olive oil
1/2 tsp. Pepper
1/2 tsp. Salt
Potatoes
2 tbsp. Extra virgin olive oil
2 lb. Medium potatoes, 1in sliced
1 tsp. Salt
1/2 tsp. Pepper
Red cabbage
1 large Red cabbage, shredded
3 tbsp. Olive oil, divided
3 oz. Prosciutto
1 small Yellow onions, chopped
2 small Fuji apples, peeled & small dice
1 stick Cinamon
2 ea. Bay leaf
5 ea. Thyme
6 ea. Allspice berries
3 ea. Clove
1/2 cup Red wine
1/3 cup Red wine vinegar
1½ cup Chicken broth
1 tsp. Salt
1/2 tsp. Pepper
Salad
3 ea. Celery stalks, shaved with peeler in ice water
1/4 bu. Cilantro
1/4 bu. Red onion, chopped
1 bu. Watercress
1/4 tsp. Salt
1/4 tsp. Pepper
1 tsp. Extra virgin olive oil
1 tsp. Sherry vinegar

Directions:

Step 1 【Marinade】

Clean out all seeds and veins in habanero pepper, slice, and blend with red onion, piquillo pepper, garlic, ginger, lemon juice, cilantro, sherry vinegar, smoked paprika, ancho powder, olive oil, salt, and pepper in a food processor until smooth.

Step 2

Season the chicken with salt and pepper and pour over almost all of the marinade and massage into the chicken. (30min at least)

Step 3

Sear the chicken skin side down on a pan (browning skin).

Step 4

In a baking sheet tray or shallow pan, line the pan with oil, then brush [marinade], finished with sliced potatoes, season with salt and pepper, and top with the marinated chicken.

Step 5

Bake the chicken and potatoes in a 375°F/190°C oven(450°F/232°C for crispy potatoes) until cooked through.

Step 6

In a medium pot, sweat the onions and prosciutto in olive oil. once translucent, add the apples, cinnamon stick, bay leaf, thyme, clove, and allspice. Season with salt and pepper to taste.

Step 7

Once the apple is caramelizing, add the red cabbage and cook 5 minutes longer then deglaze with the red wine, and then add the vinegar, and chicken stock. Braise the red cabage on low heat for about 30 minutes

Step 8

In a small bowl, toss the watercress, sliced red onions, cilantro, and shaved curled celery with sherry vinegar and olive oil. Season with salt and pepper to taste.

Step 9

Plate the chicken with the potatoes and braised cabage and garnish with the watercress salad

Step 10

Enjoy!