"Tinola, fried chicken, adobo, afritada, caldereta... Ano pa nga ba? Nakukurta na utak ko!"
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.