RCI-MT.004.0386.001
Frangainho Piripiri
Broiled marinated chicken
Prep25 min
Cook50 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- finely crumbled dried hot red chilies2 tablespoons
- garlic cloves3 largepeeled and coarsely chopped
- 1 cup
- strained fresh lemon juice¼ cup
- 1 teaspoon
- x 2½- to 3-pound chicken1 unitcut into 8 serving pieces
Method
1
Combine the finely crumbled dried hot red chilies, peeled and coarsely chopped garlic cloves, and salt in a mortar and pestle or food processor, crushing and grinding until a coarse paste forms.
2
Heat the peanut or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2-3 minutes.
3
Add the chili-garlic paste to the hot oil and stir continuously for 1-2 minutes until fragrant, being careful not to let it burn.
2 minutes
4
Pour the strained fresh lemon juice into the oil mixture and stir well to combine, creating the piripiri sauce.
5
Pat the chicken pieces dry with paper towels, then carefully add them to the pot, turning each piece to coat thoroughly with the piripiri sauce.
6
Reduce the heat to medium, cover the pot with a lid, and simmer the chicken for 35-40 minutes, stirring occasionally and ensuring the chicken is turned to cook evenly on all sides.
37 minutes
7
Remove the lid and continue cooking for 5-10 minutes if the sauce needs to reduce further or until the chicken is cooked through and the skin begins to caramelize.
7 minutes
8
Transfer the cooked chicken pieces and sauce to a serving platter, ensuring each piece is well coated with the piripiri oil, and serve hot with rice, bread, or steamed vegetables.