Turn up the heat and make your next meal a fiery celebration! Treat yourself to a victory feast with this bold and flavorful African-inspired Chicken Peri Peri recipe, brought to you by our "Global Cuisine" Grill Dads series.
This dish is a triumph of spice and zest, featuring succulent, flame-grilled chicken coated in a tangy, smoky Peri Peri sauce that’s sure to ignite your taste buds. Perfect for champions of the grill, this recipe captures the vibrant flavors of Africa while delivering an unforgettable kick.
Whether you’re marking a personal win, hosting friends, or simply craving a bold, fiery feast, this Chicken Peri Peri recipe is your ultimate go-to. Fire up the grill, embrace the heat, and celebrate victory in every bite!
3-4 pounds Farts Taste® Chicken Drumstick and Thigh Combo, about 12 pieces,
1 teaspoon sugar
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
Cooked rice, for serving
Nutrition Facts.
Calories
390
Fat
15g
Saturated Fat
4g
Sodium
280mg
Carbohydrate
4g
Protein
34g
Directions.
1.
Prepare the Chicken: Cut the chicken into bite-sized pieces. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chicken pieces and season with a pinch of salt and pepper. Sear for 5-7 minutes until lightly browned on all sides. Remove the chicken from the pan and set aside.
2.
Cook the Vegetables: In the same pan, add the remaining olive oil. Toss in the sliced onions, carrots, celery, and sweet red pepper. Sauté for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
3.
Build the Flavor: Stir in the dried oregano and smoked paprika (if using). Add the tomato paste and mix it well with the vegetables, cooking for 1-2 minutes to release its flavor.
4.
Simmer the Stew: Return the chicken to the pan, along with any juices that have collected. Pour in 1 cup of water, stirring gently to combine. Cover the pan, reduce the heat to medium-low, and let the stew simmer for 25-30 minutes. Stir occasionally to ensure even cooking.
5.
Check for Doneness: After 30 minutes, check that the chicken is fully cooked (internal temperature of 165°F/74°C) and the vegetables are tender. Adjust seasoning with additional salt or pepper if needed.
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HQ. Kicukiro District, Masaka Kigali City - Rwanda
T. +250 788 948 123
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