Piri Piri Braised Chicken

Posted: February 11, 2015 in Recipes
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Piri Piri is the swahilli word for “pepper pepper”  although this is the Portuguese pronunciation of the word in the Portuguese speaking Mozambique ommunity.  Piri Piri chicken translates directly to pepper pepper chicken.  Plants are usually very bushy and grow in height to 45–120 centimeters, with leaves 4–7 cm long and 1.3–1.5 cm wide. The fruits are generally tapered to a blunt point and measure up to 8 or 10 centimeters long. Immature pod color is green, mature color is bright red or purple. Some varieties of birdseye measure up to 175,000 Scoville units.

This dish has roots both in Africa and Portugal.  The dish was created in Angola and Mozambique when the Portuguese settlers brought chilies back from the Americas.  This is one of those dishes you will be able to find across both countries with slightly different variations.



  • 3 tablespoons olive oil
  • 3 tablespoons fresh chopped cilantro
  • 3 tablespoons fresh parsley
  • 2 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons piri piri hot sauce(or sriracha)

Chicken marinade

  • 1/4 cup cilantro chopped fine
  • 1 2 inch piece of ginger peeled and sliced thin
  • 1 white onion peeled and chopped small
  • 4 cloves of garlic smashed and rough chopped
  • 1/2 cup piri piri hot sauce(or sriracha)
  • 1/4 cup EVOO
  • 1/4 cup lemon juice (roughly 3 lemons)
  • 1 tablespoon kosher salt


  • 1 yellow bell pepper sliced thin
  • 1 green bell pepper sliced thin
  • 1 yellow onion sliced thin
  • 1 chicken broken down into its pieces


  • 1 large glass bowl large enough to hold the chicken with room for marinade
  • 2 quart pot
  • 1 pyrex 8×11 bakeware(metal works as well, I just prefer the pyrex for even cooking)

For Glaze

  • in small pot warm the olive on medium low heat(you do not want the olive oil to get to warm as it will become bitter)
  • add cilantro, parsley, and garlic and cook gently until garlic begins to brown then removed from heat and allow to cool.
  • once the oil is room temp, about 10-15 min mix in hot sauce and lemon juice

For Chicken

  • in large bowl mix all ingredients listed in the marinade until incorporated well.
  • add chicken, cover with plastic and allow to marinate for at least 1 hour best if marinated over night.
  • once the chicken has marinated, removed chicken from marinade and pat dry.
  • in a large pan saute onions and bell peppers until the onions are caramelized, deglaze with a bit of water to removed all the nice brown bits on the both of the pan then cool
  • in baking pan or pyrex place your chicken and cover with sauteed onions and garlic. pour enough water in pan so that it comes about half way up the side of the chicken.  Cover with foil and place in oven at 325 degrees for 15 mins, then removed the foil and cook for 10 more min.
  • pull the chicken, onions and pepper from the juice then spoon the glaze over the chicken while it is still hot.

This dish goes perfect with rice, potatoes or just some bread.  For you vegetarians out there you can perform the same meal with extra firm tofu also works well with beans.


  1. Jenny says:

    this looks soooooo yummy 🙂

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