While reading
this book about various ingredients that work really well when combined
together, I came across with chicken and chili. Quite frankly, I thought
that was ordinary since most Filipinos use chili in sauces and dips for almost
all proteins. Oftentimes, we mix chilis with vinegar, soy sauce
and fish sauce with calamansi (my personal preference). But my interest got
tickled when peri-peri was mentioned
in the book. I know I have not tasted it before. So that’s when I started
checking Google.
With all the
recipes I saw, the three most common ingredients are: oil, citrus juice (lemon)
and, of course, chili. As usual, I put my personal spin into it.
Take two large
chicken breasts, skin on and bone in. Place them in a large bowl then pour in
1/3 cup orange juice. Add two pieces minced shallots, two cloves of crushed
garlic, one teaspoon each of cayenne powder, ginger powder (or two teaspoons
crushed ginger), chili powder and paprika. Season with salt and black ground pepper,
and add four tablespoons of olive oil. Lastly, toss in a handful of chopped red
chilis. Mix thoroughly and marinate for no less than 24 hours.
After 24 hours…
Grease a grilling
pan with olive oil. Make sure the pan is totally hot before placing the chicken
(skin side first). Cook over medium fire. Brush the chicken with the marinade
until it cooks. Serve with salad or any starch.
Happy eating.
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