Sous Vide Piri Piri Chicken

Name: Sous Vide Piri Piri Chicken
Ingredients: 2–5 arbol chiles, stemmed; 1 shallot, chopped; 2 tablespoons extra-virgin olive oil; 1 tablespoon salt; 1 tablespoon tomato paste; 2 teaspoons sugar; 1½ teaspoons paprika; 1½ teaspoons five-spice powder; 1 teaspoon garlic powder; 1 teaspoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving; ½ teaspoon pepper; ¼ teaspoon cayenne pepper; 2 bay leaves, crumbled; 4 12-ounce bone-in split chicken breasts, trimmed

www.americastestkitchen.com

This mouthwatering dish has roots in Africa and Portugal. Named after the chile used in the paste, piri piri chicken features grilled chicken that has been marinated overnight.

Keywords

Spanish & Portuguese
Make Ahead
Europe
Africa & Middle-East
Poultry
African
Chicken
Main Courses

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

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Cooking tools:

Sous vide circulator
Blender
Zip-top bag
Airtight container
Refrigerator
Oven
Cooling rack
Baking sheet
Aluminum foil
Stove
Skillet
Pastry brush

Ingredients

2–5 arbol chiles, stemmed
1 shallot, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon salt
1 tablespoon tomato paste
2 teaspoons sugar
1½ teaspoons paprika
1½ teaspoons five-spice powder
1 teaspoon garlic powder
1 teaspoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving
½ teaspoon pepper
¼ teaspoon cayenne pepper
2 bay leaves, crumbled
4 12-ounce bone-in split chicken breasts, trimmed