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Espicada Chicken Recipe

Yields1 Serving

 1/2kg Boneless Chicken cubes 2 Capsicum cut into big square 2 Tomatoes cut into big square 1 tsp Garlic paste 1 tsp Meat tenderizer 1 tsp Salt 1 tbsp Soya sauce 1/2 tsp White pepper 2 tbsp Lemon juIce 2 tbsp Peri peri sauce 2 tbsp Oil for Peri Peri Sauce 1 small Onion 4 big ones Red chilies whole 1/2 cup White Vinegar 1/2 cup Oil. 1 tsp Garlic 1 tsp Citric acid 1 tbsp Crushed Fenugreek seeds 1 tbsp Coriander crushed 2 tbsp Crushed red chili 3 tbsp Lemon juIce.

For Chicken: Cut chicken in 3 inch cubes, slightly flatten, marinate with 1 tsp salt, 2 tbsp lemon juice, 1 tbsp soya sauce, 1 tsp garlic paste, 1½ tsp white pepper, 1 tsp meat tenderizer, 2 tbsp peri peri sauce and 2 tbsp oil. Put on skewers alternating with cubes of tomato and capsicum, cook over a hot grill. Put with a burning coal and drop a little oil. Cover for 1 minute, serve with rice. For Peri Peri Sauce Soak 4 big whole red chilies overnight, now blend with 2 tbsp crushed red chili, 1½ cup oil, 3 tbsp lemon juice, 1 tbsp crushed coriander, 1 tsp garlic, 1 small onion, 1 tsp citric acid, 1½ cup white vinegar and 1 tbsp crushed fenugreek seeds. Blend all very well till smooth.