eri Peri Chicken (also spelled “Piri Piri”) is a wonderful dish hailing both from Africa and Portugal. When the Portuguese came to Angola and Mozambique they brought with them a pepper: Peri Peri. Peri Peri is also known as African Bird’s Eye Chili. Wonderfully spicy and smoky, this dish turned out perfect after a couple of trial-and-error. For one, the eight-hour cook time isn’t just convenient because it coincides with the work day. After testing the chicken at one-hour, two-hour, even four-hour intervals, it just wasn’t as tender as I had hoped. Eight hours is the perfect amount of time to break down all the muscle fibers and such to render a flaky, tender protein.
As seen in: 10 Days of Sous Vide: Cookbooks & Portuguese Peri Peri (Day 2)
Portuguese Peri Peri Sauce with Chicken
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Portuguese Peri Peri Sauce
For the sauce
Blend all of the sauce ingredients together in a food processor or blender. Refrigerate until ready to use.
For sous vide chicken
Brown chicken on both sides in a medium hot skillet. Allow to cool.
Rub chicken with Peri Peri Sauce and seal using your preferred method (Ziploc or vacuum seal)
In a sous vide set to 74° Celsius/165.2° F, submerge the sealed chicken and cook for 8-10 hours. After removed from bag, drizzle with oil and season with salt and pepper.
For slow cooker chicken
Brown chicken on both sides in a medium hot skillet.
Place chicken, skin side up, in your slow cooker and cover with sauce.
Cook on LOW for 8-9 hours, HIGH for 4-5 hours (or until done).
For grilled chicken
Cover chicken with marinade in a container. Refrigerate 4-6 hours (to help retain moisture from grill heat)
Prepare your grill to medium-hot heat and add a disposable aluminum pan under the grill rack over indirect heat (keep a burner unlit, if using gas. If charcoal, arrange coals to just one side of the grill)
Remove chicken from marinade and place on grill rack directly over the aluminum pan. Cover grill and grill--turning often--until chicken is done.