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Poultry | |
| 3 1/2 � 4 pound chicken cut up � Salt and pepper to taste � 1- teaspoon chicken bouillon optional � � cup olive oil or more � � cup chopped onions � � medium red pepper � 1 fresh jalapeno peppers coarsely chopped, seeds removed � 1 fresh chili pepper or more coarsely chopped � 1 teaspoon smoked paprika � � teaspoon salt plus more to taste. � 3-4 garlic cloves � Juice of I medium sized lemon adjust to taste � 4 large basil leaves � 1-2 tablespoon fresh oregano � � cup coconut milk | |
1.Blend red pepper, jalapeno pepper, chili pepper, garlic, basil, oregano, and onions in a food processor or blender. Add olive oil, coconut milk to facilitate blending. Then mix in smoked paprika, lemon juice black or white pepper and coconut milk. Adjust for salt and seasoning. Refrigerate and use when ready. You may make this a day or more ahead of time. 2.Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and season with salt, chicken bouillon and pepper 3.Drench the chicken with peri- peri marinate, place in a zip lock bag, or sealed containers and refrigerate for at least 2 hours, preferably overnight. 4.When ready to cook. Using a tong remove chicken from the peri peri marinade and remove excess marinate. Reserve the marinade For Grilling 5.Preheat grill to medium- high heat. 6.Place chicken on the grill and grill for about 10-15 minutes an each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill. for Oven Baked 5.When ready to bake, preheat oven to 425�. Line a baking pan with foil; top with a wire rack. Arrange chicken pieces out in a single layer. 6.Bake chicken until cooked through and skin is crispy, about 45-50 minutes-rotate half ways through-roughly 20 minutes. 7.In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken | |
Unrated | |
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