Wednesday, July 1, 2020

Chicken Piri Piri

This is a really nice Portuguese spicy chicken...not overly hot but about medium.  Really good flavor!

Serves 4


  • 1 red bell pepper cut into medium chunks
  • 1 red onion cut into medium chunks
  • 1 yellow onion cut into medium chunks
  • 1/8 cup plus 2 tbl. vegetable oil
  • 1/8 cup olive oil
  • 1 tsp. cayenne pepper
  • 1/4 tea white pepper
  • 1/2 tsp paprika
  • 1/4 tsp salt + -
  • 5 garlic cloves peeled
  • 1/4 cup lemon juice..Meyers lemon is best
  • 1 tbl honey
  • 3 tbl red wine vinegar
  • 1 tbl grated frese ginger
  • 12 red Serrano chilies cut in half and seeded..(can use some jalapenos if you want)
  • chicken: 4 large or 6 small breasts or 6-8 thighs.

HOW TO.....

  1. Preheat oven to 375
  2. Mix the peppers, onions, 2 tbl vegetable oil, paprika,cayenne and salt and then put the mixture on a baking tray and roast for 20-25 min. stirring once or twice.
  3. Add garlic and chili peppers and roast for 10 more min.
  4. Stir again and broil for 2-3 min. until nicely roasted..not burnt.
  5. Remove from the oven and place in a sure to use all the juices in the baking tray.
  6. Add the vinegar, lemon juice, honey, and white pepper. Blend until smooth.
  7. Add the remaining vegetable oil and the olive oil and blend again until really smooth.
  8. Marinate the chicken in 1 cup of the sauce for at least 1 hour.
  9. On a gas or charcoal grill, grill for 4-5 min. per side being careful not to burn.
  10. You can hold the chicken now until you are ready to proceed. When ready..baste the chicken again and bake for 15 min. at 350.  Then broil for 3 min. or so per side. Serve with the remaining sauce on the side.

Wednesday, June 19, 2019



4 skinless, boneless chicken breasts (cut in half if large)
4 tbl. finely chopped fresh sage (3 if dried)
2 tsp. minced fresh thyme (1 if dried)
1 can Healthy Request cream of chicken soup
1 cup plain Greek yogurt
11/2 cups sliced mushrooms (more if you like)
1 med. onion chopped
3 cloves garlic minced or smashed and chopped
2 or 3 medium tomatoes coarsely chopped
3 banana peppers seeded and cut into 1/2 inch chunks
1/2 bell pepper chopped
optional... 2 jalapeno peppers seeded and chopped
olive oil spray (or 2 tsp. olive oil)
dash of salt
good dash of black pepper


Mix the sage and thyme together.
Pat it on both sides of the chicken breasts.
Spray 12" skillet with a good amount of olive oil spray
          or use 2 tsp. of olive oil.
Heat pan over med. heat till hot.  Then add the chicken.
Cook for about 3 min. per side and then remove and set aside.
Add the garlic and saute for 1 min.
Add the mushrooms, onions and peppers ( and jalapenos if using)
saute for 3 or 4 min. more.
Add the tomatoes and soup and simmer ..stirring often for about 2 min.
Remove from the heat and stir in the yogurt. Mix well.
If it is too thick, add some chicken broth...but you dont want it real thin.
Spray the inside of a 9x13 glass baking dish with olive oil spray.
Lay the chicken in the pan.
Spoon the sauce over the breasts, making sure all is covered.
Bake at 325 for about 1 1/4 to 1 1/2 hours.