Description
Creamy Portuguese chicken bakes like a dream, with just the right amount of spice to keep it exciting. It’s the kind of dish that makes people linger over the table and ask for seconds.
Ingredients
Units
Scale
Chicken and Marinade
- 1 1/2 chickens cut into breast, wing, leg, and thigh pieces
- 2 1/2 tsp chili powder
- 1 tbsp lemon juice
- 1 tsp garlic and ginger paste
- 2 tbsp oil
Sauce
- 1 cup fresh cream
- 2 1/2 tbsp tinned tomato purée
- 100g butter
- 3 tbsp Nando’s wild herb sauce
- 3 tbsp Nando’s hot peri-peri
- 1/2 tsp fresh ground black pepper
Instructions
- Make a few quick slits in the 1½ chicken pieces; this will help with a deep flavor.
- Rinse the pieces, drain well, and toss them with 2½ tsp chili powder, 1 tbsp lemon juice, 1 tsp garlic and ginger paste, and 2 tbsp oil.
- Mix it with your hands because it coats better. Let the chicken sit and rest for about 1 hour.
- After marinating, place the chicken in a pot with just a splash of water.
- Steam it gently for 5 minutes. You’re not cooking it through, just letting the marinade settle in and starting the juices.
- While the chicken rests, make the sauce.
- Add 1 cup fresh cream, 2½ tbsp tinned tomato purée, 100g butter, 3 tbsp Nando’s wild herb, 3 tbsp Nando’s hot peri-peri, and ½ tsp black pepper into a small pot.
- Bring it to a soft boil and let everything melt together.
- Place the steamed chicken in an oven tray, keeping the pieces snug but not squished.
- Pour the hot sauce over the chicken so every piece gets covered.
- Bake at 180°C for about 30 minutes until the sauce thickens slightly and the chicken browns in spots.
- Use a spoon and drizzle the sauce over the chicken at the end, coating it again.
Notes
Created, prepared, tried, and tested by Amina
