Espicada Chicken Recipe by Shireen Anwar
Prep Time
10 mins
Cook Time
21 mins
Total Time
31 mins
Today, we are sharing the appetizing and tempting Espicada Chicken Recipe by Shireen Anwar. Definitely you will try it. If you have any question about this Espicada Chicken Recipe by Shireen Anwar then you can ask by using comment box and we will clarify your confusion.
Course:
Main Course
Cuisine:
Portuguese
Servings: 4
Ingredients
For Espicada Chicken:
- 500 gm boneless chicken cut into cubes
- 2 green bell pepper cut into cubes
- 2 tomatoes seeded and cut into cubes
- 2 tablespoon oil
- 2 tablespoon peri peri sauce
- 2 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon garlic paste
- 1 teaspoon meat tenderizer
- 1 teaspoon salt
- 1/2 teaspoon white pepper
For Peri Peri Sauce
- 1 onion
- 4 whole red chilies
- 1/2 cup cooking oil
- 1/2 cup white vinegar
- 3 tablespoon lemon juice
- 2 tablespoon crushed red chilies
- 1 tablespoon coriander seeds crushed
- 1 tablespoon fenugreek seeds crushed
- 1 teaspoon garlic paste
- 1 teaspoon citric acid
Cooking Method
To Make Peri Peri Sauce:
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Soak whole red chillies for 4-6 hours or overnight.
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Now put all peri peri sauce ingredients in a blender or food processor.
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Process until smooth.
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Take it out in a small bowl and keep aside.
To Make Espicada Chicken:
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Lightly flatten the chicken pieces.
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Place chicken in a large bowl.Add lemon juice, soy sauce,garlic paste,meat tenderizer,salt, white pepper, peri
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peri sauce and oil.
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Stir to coat evenly.
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Marinate for 30 minutes to blend flavors.
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Put mrinated chicken on skewers alternating with cubes of capsicum and tomato.
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Cook over a hot grill.
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Put with a burning coal and drop a little oil.
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Cover for 1 minute then remove from the grill.
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Espicada Chicken is ready to serve.
[…] Serve with Espicada Chicken. […]