Frango de Churrasco à Guia

Ingredients

• 2chickens — butterflied and flattened
• 150 mlpiri-piri sauce
• 1 headgarlic — pounded
• 100 mlolive oil
• 1lemon — juiced
• 1 tbspsweet paprika
• 2bay leaves
• to tastecoarse sea salt

Method

1. Begin by preparing the chickens. Use paper towels to pat the chickens dry thoroughly. This helps achieve a crisp skin when cooking. Once dry, season the chickens generously with coarse sea salt, ensuring even coverage. In a large bowl, combine the minced garlic from one head, 1 tablespoon of sweet paprika, and 2 bay leaves. Rub this mixture all over the chickens, making sure to get it under the skin and inside the cavity. Let the chickens sit at room temperature for at least an hour to allow the flavors to penetrate.
2. In a large, heavy-bottomed skillet or grill pan, heat 100 ml of olive oil over medium-high heat. Once the oil is shimmering, place the chickens skin-side down in the pan. Cook until the skin is deeply golden brown and crisp, which should take about 10 to 15 minutes. You want a rich, dark color for maximum flavor. Once browned, remove the chickens from the pan and set them aside on a plate.
3. Reduce the heat to medium and add the remaining garlic to the pan, allowing it to soften in the chicken fat and olive oil. Stir occasionally to prevent burning. The garlic should become fragrant and slightly golden, which will take about 2 to 3 minutes.
4. Return the chickens to the pan, arranging them skin-side up. Add 150 ml of piri-piri sauce, ensuring it coats the chickens evenly. Squeeze the juice of 1 lemon over the chickens. Cover the pan with a lid or foil, and let it cook on medium-low heat. The chickens should cook until the meat is tender and easily pulls away from the bone, about 45 minutes to an hour.
5. Once the chickens are tender, uncover the pan to allow the sauce to reduce and thicken. Increase the heat slightly to help the sauce glaze the chickens. Stir occasionally and let it cook until the sauce has a rich, glossy appearance and clings to the chickens. Taste the sauce and adjust the seasoning with additional salt or piri-piri sauce if needed.
6. Serve the Frango de Churrasco à Guia hot, accompanied by potatoes, rice, or crusty bread to soak up the flavorful sauce. The chickens should be juicy with a well-developed, spicy, and tangy flavor profile, characteristic of the Algarve's traditional cooking style.