I remember this to be the woe of my grandma when she can't think of anything else to do with good old chicken. And I know a lot of battle-scarred Pinoy kitchens suffer from the same chicken-again fatigue.
So to make our chicken-loving selves enjoy some variety, I have a number of other chicken dishes that is not a typical Pinoy household fare such as Pollo al Ajo and Chicken Florentine. There are a few others that I am still too lazy to write about but today, Igot inspired to share my experiment that brought yet another refreshing dimension to our favorite bird. This recipe is inspired by a barbecue sauce called Piri-piri made of a chili called, well, Piri-piri. :-) This version is the pan fried one. Not very authentic but hey, this is definitely manageable for our busy schedules and an absolutely good eats for the family.
This recipe is really very flexible depending on the cooking appliance available for you. But it really doesn't matter because however which way you cook this darling, the sauce will make it divine.
Featured Ingredient: Roasted Bell Pepper
Sosy Level: 4
Pawis level: 3
Will feed four but if you want to feed an extra head, maybe you can add some chilis para malakas sa kanin!
Ingredients:
500g chicken (thighs or quarters recommended)
salt and pepper for rubbing
1 tsp thyme
1 tsp rosemary
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| Thanks to food gypsy for showing us how a piri-piri sauce can look like. Though you version may look different. |
Sauce:
2 medium bell peppers
1 finger chili (sisling haba)
2 tbsps vinegar
1 tbsp calamansi or lemon juice
3 cloves of garlic
1 medium onion
1 tbsp Worcestershire sauce
2 tsps dried basil or a small bunch of chopped fresh basil
2 tbsps of water or broth
salt and pepper to season
(optional for a hotter treat: 1 siling labuyo, jalapeno or actual piri-piri chllies if you can find one. You can combine different chillies if you want. It's really according to your pain threshold.)
How To:
1. Score the chicken parts on the side where there is no skin. Season with salt, pepper, thyme and rosemary. Set aside.
2. Put a grill on top of your stove and roast the peppers until they are nicely charred on all sides. Set aside to cool. When cool enough to handle, take off the seeds and stem.
3. Pop the roasted peppers and all the sauce ingredients in the blender and whiz until the sauce is pureed.
Now this is the part when you can choose:
4.a. Stove-top only
Heat a pan until smoking, swirl some oil enough to cover the pan surface. Place chicken pieces flat on the pan and sear for about 5 minutes on each side, just until they crisp up. Pour the sauce over and simmer until chicken is done.
4.b. Stove-top and oven
Heat a pan until smoking, swirl some oil enough to cover the pan surface. Place chicken pieces flat on the pan and sear for about 5 minutes on each side, just until they crisp up. Transfer to a baking dish, pour the sauce over and bake in a 180C oven for about 30 minutes.
4.c. Grill or Barbecue
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| Realfood.tesco.com grilled their chicken! |
Yes! A brand-new chicken dish to surprise your family with! Great with hot rice or flat bread. *sigh*
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