Piri-Piri Chicken
A fiery Portuguese chicken main dish.
Servings: 4
Ingredients
- For the Piri-Piri Sauce:
- · 1 medium red onion 150 g, chopped
- · 4 piri-piri chilies or substitute with 2 red Fresno chilies for less heat
- · 1 large red bell pepper 200 g, halved and seeded
- · 2 garlic cloves 10 g, peeled
- · 1 tablespoon lime juice 15 ml
- · 1 teaspoon paprika 2 g
- · ¼ teaspoon chili flakes 1 g
- · 1 tablespoon apple cider vinegar 15 ml
- · 1 teaspoon grated lemon zest 2 g
- · 1 tablespoon olive oil 15 ml
- · ½ teaspoon salt 2 g
- For the Chicken:
- · 4 boneless skinless chicken breasts (800 g), cut into chunks
- · 150 g baby potatoes halved
- · 1 large white onion 150 g, sliced
- · 2 yellow chilies 60 g, sliced
- · 1 red bell pepper 150 g, cut into strips
- · 1 yellow bell pepper 150 g, cut into strips
- · 2 garlic cloves 10 g, minced
- · 1 cup 240 ml piri-piri sauce (from above recipe)
- · 1 tablespoon olive oil 15 ml
- · 1 teaspoon salt 2 g
- · 1/2 teaspoon black pepper 1 g
Instructions
- Step 1: Prepare the Piri-Piri Sauce
- Preheat the oven to 400°F (200°C).
- Place the red onion, piri-piri chilies, red bell pepper chopped, and garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 20 minutes, or until the vegetables are soft and slightly charred.
- Remove from the oven and allow to cool slightly.
- Transfer the roasted vegetables to a blender. Add lime juice, paprika, chili flakes, apple cider vinegar, grated lemon zest, and salt. Blend until smooth.
- Taste the sauce and adjust the seasoning if needed. Set aside.
- Step 2: Prepare the Chicken and Vegetables
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the chicken chunks, baby potatoes, sliced onion, yellow chilies, bell pepper strips, and minced garlic.
- Pour 1 cup of the prepared piri-piri sauce over the mixture and toss to coat evenly.
- Season with salt and black pepper. Mix well.
- Step 3: Bake the Chicken
- Transfer the chicken and vegetables to a large baking dish. Spread everything out in an even layer.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, increase the oven temperature to 400°F (200°C), and bake for an additional 20 minutes, or until the chicken is cooked through and the potatoes are tender. The vegetables should have a slight char.
- Step 4: Serve
- Remove the dish from the oven and let it rest for 5 minutes before serving.
- Garnish with fresh parsley or lemon wedges, if desired. Serve hot with a side salad.
Notes
Just 2 WW Points per serving.
Nutrition
Serving: 420g | Calories: 382kcal | Carbohydrates: 19g | Protein: 47g | Fat: 13g | Saturated Fat: 2.1g | Cholesterol: 146mg | Sodium: 1283mg | Potassium: 991mg | Fiber: 2.7g | Sugar: 4.4g | Calcium: 46mg | Iron: 2.4mg