Piri-piri chicken stew in Portuguese
8 servings
45 minutes
Piri-piri chicken stew Portuguese style is a bright and aromatic dish that embodies the passion of Portuguese cuisine. Originating from the traditional African piri-piri sauce, it combines spicy notes and rich flavors to create a true gastronomic fireworks display. Juicy chicken marinated in a mix of paprika, oregano, garlic, and lemon juice absorbs the rich spices, gaining zest and deep aroma. After baking with beans and cherry tomatoes, the dish becomes tender, rich, and perfectly balanced. Served with fresh parsley, this stew impresses with its harmony of flavors and warming spiciness. It is perfect for cozy home dinners as well as festive gatherings, filling the table with Portuguese color and warmth.
1
For the marinade, chop the red onion and garlic coarsely.
- Red onion: 1 head
- Garlic: 3 cloves
2
Remove the white veins and seeds from the pepper and cut into large pieces.
- Fresh red bell pepper: 1 piece
3
Grate the lemon zest and squeeze juice from 0.5 piece.
- Lemon: 1 piece
4
In a food processor, blend onion, garlic, pepper, paprika, oregano, vinegar, lemon zest and juice, and olive oil. To taste, add chili pepper or chili powder. If you like it spicy — a small seedless pepper. I add a teaspoon of Mild chili powder. Taste it and if necessary add a bit of brown sugar and blend again.
- Red onion: 1 head
- Garlic: 3 cloves
- Fresh red bell pepper: 1 piece
- Smoked paprika (pimenton): 1 tablespoon
- Dried oregano: 1 tablespoon
- Red wine vinegar: 60 ml
- Lemon: 1 piece
- Extra virgin olive oil: 80 ml
- Chili flakes: to taste
- Brown sugar: to taste
5
Pour this mixture over the chicken, mix well, and place in the refrigerator for 1 hour.
- Boneless chicken thigh fillet: 1 kg
6
We take out the chicken and shake off the excess marinade into the container where it was marinated; it will still be useful. Heat the pan or wok until hot, add the chicken pieces, and fry them until they are covered with a crispy crust (so there should be minimal marinade on the chicken), otherwise, it will stew in it.
- Boneless chicken thigh fillet: 1 kg
7
Preheat the oven to 180 degrees.
8
Drain the liquid from the bean can and rinse it (I use black for aesthetics) - you can use any white, red, etc. beans.
- Canned black beans: 1 jar
9
In a baking dish, we place pieces of chicken, cherry tomatoes, beans, and large pieces of pickled peppers (the perfect and original version is canned baked peppers).
- Boneless chicken thigh fillet: 1 kg
- Cherry tomatoes: 200 g
- Canned black beans: 1 jar
- Canned sweet pepper: 1 jar
10
Mix well and bake for 30 minutes until done.
11
We serve it topped with finely chopped parsley.
- Parsley: to taste
