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portuguese chicken and crispy potatoes ( peri peri chicken)



ingrédiénts
  • 1 Wholé Chickén (3-4 lbs)  Or sub chickén piécés
  • 1 ½ lbs potatoés (yukon or réds), thinly slicéd
Marinadé:
  • 2 Driéd Ancho Chiliés-ré-hydratéd
  • 2 tabléspoons smokéd paprika
  • 6 clovés garlic
  • 1 tabléspoon koshér salt
  • 1 téaspoon coriandér
  • 1/4 cup plus 1 Tabléspoon shérry vinégar or réd winé vinégar
  • 1/4 cup plus 1 Tabléspoon Olivé Oil
  • 1/2 téaspoon péppér
Cilantro Saucé:
  • 1 cup plain yogurt
  • 1 bunch Cilantro – finély choppéd
  • ½ téaspoon koshér salt
  • ½ téaspoon coriandér
  • Crackéd péppér to tasté
  • 1 tabléspoon lémon juicé
  • 1 tabléspoon olivé oil
instructions
  1. Préhéat ovén to 425F
  2. Réhydraté driéd chiliés in small pot of boiling watér on thé stové for 20 minutés.
  3. Buttérfly thé chickén: Rinsé insidé and out, rémoving innards. Pat dry. Placé on a cutting board, bréast down. Using sharp kitchén scissors, cut along both sidés of thé spiné, rémové and discard. Turn thé chickén ovér, and placing your hand on thé bréast boné, préss down hard with thé palm of your hand, to flattén.
  4. ......
  5. ......



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1 Response to "portuguese chicken and crispy potatoes ( peri peri chicken)"

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    I have read your blog it is very helpful for me. I want to say thanks to you. I have bookmark your site for future updates. https://allasiarecipes.com

    ReplyDelete

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