Piri piri (used as a seasoning or marinade) is Portuguese in origin and especially prevalent in Angola, Namibia, Mozambique and South Africa. In this recipe we use our own piri piri marinade which is deliciously taste bud tingling, you can use shop bought too if you don’t want to make it.
For the Piri Piri marinade
- 5 garlic cloves, crushed
- 1-5 red chillies (as hot as you dare!)
- 2cm/1in piece of ginger, grated or a tsp of ready minced ginger
- 50ml/2fl oz vegetable oil
- 25ml/1 fl oz white or red wine vinegar
- 3 tbsp soy sauce
- 1 tbsp Tabasco (or more if you want it hot!)
- 1 tbsp smoked paprika
- 1 tbsp sweet paprika
- 3 tsp dried oregano
- 1 tsp caster sugar (optional)
- 2 tbsp lime/lemon juice
Piri Piri chicken Ingredients
- Chicken breast sliced into large goujon pieces
- Red onions thinly sliced
- Carrot thinly sliced
- Green beans/french beans finely sliced
- Mix of fresh pepper (red yellow, orange, which ever you prefer) thinly sliced
- Sliced tomatoes (to serve)
- Put the piri piri marinade into a bowl. Add chicken and leave to marinade for at least an hour.
- Take 2 spoons of the piri piri infused oil and heat in a pan and cook the onion for 5 minutes.
- Add the marinaded chicken into the pan
- 5 minutes before the chicken is ready, add the sliced veg to the pan and cook until soft.
- Serve with delicious coconut ginger rice, this goes perfectly with the spicy piri piri flavours.
See our recipe for coconut ginger rice