Portuguese chicken
Portuguese chicken, or Frango Piri-Piri, features a spicy marinade made from garlic, chili peppers, and paprika, resulting in a flavorful roasted dish. Served with roasted potatoes and red onions, it’s a satisfying meal for any occasion.
Cook time 60 min
Prep time 135 min
Ingredients:
2 garlic cloves2 red hot chili peppers
2 tbsp vinegar
1 tbsp olive oil
2 tsp brown sugar
1 tbsp paprika
1 tbsp dried oregano
1 tsp salt
3 lb whole chicken
5 potatoes
2 red onions
Portuguese chicken, also known as Frango Piri-Piri, is a flavorful dish bursting with rich and spicy flavors. Native to Portugal, this recipe combines garlic, chili peppers, and paprika to create a tantalizing marinade that infuses the chicken with delicious aromas. Accompanied by roasted potatoes and red onions, this meal is perfect for a hearty family dinner or an impressive dish for guests.
Instructions:
Preheat your oven to 375°F (190°C).
In a small bowl, combine the minced garlic, chopped red hot chili peppers, vinegar, olive oil, brown sugar, paprika, dried oregano, and salt. Mix well to form a paste.
Place the whole chicken in a large roasting pan. Rub the marinade all over the chicken, ensuring it is evenly coated. For best results, try to get some marinade under the skin as well.
Place the quartered potatoes and red onion wedges around the chicken in the roasting pan. Drizzle a little olive oil over the vegetables and season with a pinch of salt if desired.
Put the roasting pan in the preheated oven. Roast for approximately 1 hour and 30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Baste the chicken occasionally with the pan juices to keep it moist.
Use a meat thermometer to check the internal temperature of the chicken. Ensure it reaches 165°F (74°C) at the thickest part of the breast and thigh.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute within the meat, making it more flavorful and tender.
Carve the chicken and serve it with the roasted potatoes and red onions. Enjoy your delicious Portuguese Chicken!
With its vibrant spices and roasted aroma, Portuguese chicken is a satisfying dish that brings the taste of Portugal to your table. The combination of tender, marinated chicken and crispy roasted vegetables makes for an unforgettable meal. Enjoy your Portuguese chicken with a side of fresh salad or some crusty bread for a complete dining experience.
Portuguese chicken FAQ:
Roast the chicken for approximately 1 hour and 30 minutes at 375°F (190°C). Ensure the chicken is golden brown and reaches an internal temperature of 165°F (74°C) for safe consumption.
Yes, you can use chicken pieces such as thighs or breasts. Adjust the cooking time to about 40-50 minutes for pieces, depending on their size, and check for an internal temperature of 165°F (74°C).
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chicken for up to 3 months for longer storage.
You can substitute red hot chili peppers with cayenne pepper or red pepper flakes for heat. Adjust the amount to taste based on your heat preference.
Use a large roasting pan that can accommodate a 3 lb whole chicken, ideally around 13x9 inches or larger. This will provide enough space for the chicken and the vegetables to cook evenly.
Cooking Tips:
- Marinate the chicken for at least 3 hours, or overnight if possible, to allow the flavors to fully penetrate the meat.
- Preheat your oven to 400°F (200°C) for even and efficient roasting.
- Cut the potatoes and onions into uniform sizes to ensure they cook evenly alongside the chicken.
- Use a meat thermometer to check the internal temperature of the chicken; it should reach at least 165°F (75°C) for safe consumption.
- Baste the chicken with the juices from the roasting pan halfway through cooking for added moisture and flavor.
Nutrition Facts
6 ServingsCalories 860kcal
Protein 66g
Carbohydrates 40g
Fiber 7g
Sugar 7g
Fat 50g
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