Chicken & turkey· GF · DF

Piri Piri Chicken

Name: Piri Piri Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Portuguese
Ingredients: 750g chicken thigh fillets; 2 (300g) onions, sliced; 1 (160g) red pepper, sliced; 1 × 400g tin chopped tomatoes; 10g light brown sugar; 15ml rapeseed oil; 150ml water; 200g roasted red peppers (jar); 4 (8g) bird's eye chillies; 5 cloves (25g) garlic; 30ml (1 lemon) lemon juice; 8g smoked paprika, oregano; 15ml red wine vinegar

Shredded chicken in a fiery Portuguese-style sauce of roasted red pepper, bird's eye chilli, garlic, lemon and smoked paprika.

makes 23 blocks, about 38p each

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BatchJoy

batchjoy.com/recipes/piri-piri-chicken/

Illustration of a bowl of Piri Piri Chicken

Time: 55 min10 min prep · 45 min cook
Makes: 23 blocks
Cost per blockPer block: 38p
Calories per blockCalories: 65 kcal
Spice: 4 of 5

You’ll need

Batch size

blocks

750gchicken thigh fillets
2 (300g)onions, sliced
1 (160g)red pepper, sliced
1 × 400g tinchopped tomatoes
10glight brown sugar
15mlrapeseed oil
150mlwater

For the paste

200groasted red peppers (jar)
4 (8g)bird's eye chillies
5 cloves (25g)garlic
30ml (1 lemon)lemon juice
8gsmoked paprika, oregano
15mlred wine vinegar

or 6 tbsp (about 100g) piri piri sauce or paste

Allergens: Sulphites. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Rice and a green salad · Wraps with shredded lettuce · Chips or wedges with coleslaw

Method

Step 1: Blitz the roasted peppers, chillies, garlic, lemon juice, smoked paprika, oregano and vinegar to a smooth sauce.
Step 2: Heat the oil in a large casserole over a medium-high heat and brown the chicken; lift out. (8 min)
Step 3: Lower the heat to medium and soften the onions and pepper for 8 minutes.
Step 4: Add the piri piri sauce, tomatoes, sugar and water. Return the chicken, cover and simmer gently until tender. (30 min)
Step 5: Shred the chicken and simmer uncovered until thick. (8 min) Season, cool and freeze.

Milder: use two chillies, deseeded, and add another roasted pepper.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	65	7g	3.8g	2.5g	0.8g	0.06g
Per 3 blocks	195	21g	11.4g	7.5g	2.4g	0.18g

Cook’s notes

Wear gloves for the chillies; for a 3, use two and remove the seeds.
Roasted peppers from a jar save time and give the sauce body.
A squeeze of lemon at serving brightens it.

Serve it

Rice and a green salad · Wraps with shredded lettuce · Chips or wedges with coleslaw.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 195 kcal and 21g protein before rice, bread or potatoes.

Piri Piri Chicken questions

Can I use chicken breast?

Breast works, but it dries out more easily. Check it after 15 to 20 minutes of the covered simmer and shred it as soon as it is cooked through.

Can I roast my own peppers?

Roast or grill 2 or 3 red peppers until the skins blacken, cover them for 10 minutes, then peel and deseed them. You need about 200g of flesh for the paste.

Can I use a different vinegar?

White wine vinegar or cider vinegar both work instead of red wine vinegar. The sauce just needs the sharpness to balance the sweet peppers.