Pre-cooked Chicken Piri Piri

This is an alternative pre-cooked chicken for the African/Goan influenced C46 Chicken Piri Piri


For 1 Continued...
50 gm red chilli (see note 1) 1 tbspn lemon juice
20 gm ginger ½ tspn salt
2 tspn paprika 2 tspn tomato purée
1 tspn sugar 2 tbspn oil
  2 tbspn water
  1 chicken breast


Cooking - 7 min + marination time

  1. Over a medium flame, heat a little oil in a wok or similar pan and add the marinated chicken pieces and cook, stirring regularly, for about 2 min to seal the chicken,
  2. Increase the heat to maximum and add 100 ml of hot water and cook, stirring occasionally, for 4 min or until the water is almost evaporated and the chicken is fully cooked through (check that the chicken is cooked by cutting the largest piece in half and that it is white all the way through).
  3. Continue to cook for 1 min more, by which time the liquid should have reduced leaving only some reddish oil (see note 3).


(1) The red chillies used here are the 2 - 3 inch long medium heat variety typically sold in a small mixed cellophane bag along with green ones. About 4 of these chillies will be required (depending on size). You can taste the marinade and adjust the quantity to suit your heat preference or even add chilli powder. The recipe as it stands will produce a mild/medium heat level. If you were to use birds eye chillies you will produce a super hot marinade. The choice is yours.
(2) The red piri piri paste/sauce can be pre-made and refrigerated for later use (recommended). This makes 150 ml of marinade.
(3) This can be used immediately, refrigerated, or even frozen for future use.
I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The piri piri sauce
Enlarge image

The finished chicken

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