Tuesday, April 3, 2018

PORTUGUESE PERI PERI CHICKEN BREASTS ENJOY DAN:


          PORTUGUESE PERI PERI CHICKEN BREASTS by CHEF DAN:
Serves 4

 INGREDIENTS:
4 skinless, boneless chicken breasts
Sea salt and pepper to taste
2 tablespoons olive oil
2-green bell peppers, chopped
4-6-thoin slices of lemon
2 springs each fresh rosemary and fresh thyme
Lemon wedges

PERI PERI MARINATE:
4 tablespoons lemon juice
4 tablespoon olive oil
1/4-cup balsamic vinegar
1-teaspoon EACH cayenne pepper, and sea salt
3 garlic cloves, smashed
1 tablespoon paprika
1 tablespoon red chili flakes

TO MAKE THE PERI PERI MARINAE:
1.   Place all the marinate ingredients in a blender and blend until smooth.

CHICKEN: PREHEAT OVEN TO 400 F)
1.   Season chicken with salt and pepper to taste.
2.   Place chicken in a large plastic bag.
3.   Add peri peri marinate and close.
4.   Rub the bag to coat the chicken in the marinate and refrigerate for 4 hours or overnight.
5.   Remove chicken from marinate and drain off excess marinate.
6.   Reserve marinate.
7.   Heat oil in a skillet over medium-high heat and when sizzling.
8.   Add chicken and brown on each side until golden brown.
9.   Turn off heat; and add reserved marinate, bell peppers next 3 ingredients over the chicken.
10  Cover and bake for 25-30 minutes, until internal temperature is 165 F.
11  Remove from oven and let rest for 10 minutes.
12  Serve with lemon wedges and pan juices.

ENJOY DAN:                                       COOK WITH SOUL EAT WITH PLEASURE!!

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