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Frango Assado com Piri-Piri

Serves 4 to 6 Entree chicken, Poultry

Frango Assado com Piri-Piri

Frango Assado com Piri-Piri hails from the sun-drenched Algarve, where simplicity meets perfection in home kitchens. This dish is a staple of Portuguese family meals, unfussy in presentation but rich in tradition. It captures the spirit of southern Portugal, where olive oil flows generously, and a pinch of salt is a matter of instinct, not measurement.

Expect a burst of flavors: the fiery heat of piri-piri chilies tempered by sweet paprika, with garlic and bay leaves weaving their aromatic magic. The olive oil lends a luscious texture, while a squeeze of lemon brightens each bite. It's a dish that speaks directly to the senses, inviting you to savor every spicy, succulent morsel.

Ingredients

  • 2chickens — spatchcocked
  • 6piri-piri chilies — chopped
  • 1 headgarlic — pounded
  • 120 mlolive oil
  • 100 mldry white wine
  • 2 tbspsweet paprika
  • 1lemon — juiced
  • 2bay leaves
  • to tastecoarse sea salt

Method

  1. Begin by preparing the chickens: cut each chicken into quarters, removing the backbone if necessary. Pat the pieces dry with paper towels to ensure they brown properly. Season generously with coarse sea salt, then rub the chicken pieces with 2 tablespoons of sweet paprika. Crush the garlic cloves from one head and scatter them over the chicken along with 2 bay leaves, torn into pieces. Let the chicken sit for at least an hour, allowing the flavors to meld.
  2. In a large, heavy-bottomed skillet or Dutch oven, heat 120 ml of olive oil over medium-high heat. Once the oil is shimmering, place the chicken pieces skin-side down in the pan. Cook until the skin is deeply golden and crisp, about 8 to 10 minutes per side. This step is crucial for developing flavor, so ensure the skin is well-browned before removing the chicken from the pan and setting it aside.
  3. Lower the heat to medium and add the remaining crushed garlic to the pan, stirring it into the oil. Allow the garlic to soften and become fragrant, taking care not to let it burn. If needed, adjust the heat to prevent the garlic from browning too quickly.
  4. Return the chicken pieces to the pan, arranging them snugly. Pour in 100 ml of dry white wine, ensuring it sizzles as it hits the pan. Add the 6 piri-piri chilies, either whole or sliced, depending on your heat preference. Cover the pan with a tight-fitting lid and let the chicken cook for about 30 to 40 minutes, or until the meat is tender and easily pulls away from the bone.
  5. Once the chicken is tender, uncover the pan to allow the sauce to reduce. Increase the heat slightly to help the sauce thicken and glaze the chicken. Stir occasionally, and taste for seasoning, adding more coarse sea salt or piri-piri as needed to suit your taste.
  6. When the sauce has reduced to a rich, flavorful glaze, and the chicken is coated in its glossy sheen, remove from the heat. Squeeze the juice of 1 lemon over the chicken to add brightness and balance the flavors. Serve the Frango Assado com Piri-Piri hot, accompanied by boiled potatoes, rice, or crusty bread to soak up the delicious sauce.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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