Perfect Peri Peri Chicken at Home

Summary by Krater

The creator demonstrates how to make Peri Peri grilled chicken with Jollof rice, fried plantains, and a simple salad, walking through the complete recipe and preparation steps.

From the video

Answers: How do you make Peri Peri chicken and Jollof rice?

• Peri Peri chicken recipe
• Jollof rice preparation
• Fried plantains
• Grilled chicken
• Homemade hot sauce

Ingredients

• 4 fresno chillies
• 3 thai chillies
• 1 large red bell pepper
• 1/2 red onion
• 10 peeled garlic cloves
• 2 to 3 tbsp vegetable oil
• 2 bay leaves
• 1 tbsp smoked paprika
• 1 tsp dry dill
• 2 tsp dry thyme
• 1 tsp coarse ground black pepper
• 1 tbsp lemon zest
• 1 to 2 tbsp lemon juice
• 2 1/2 tsp salt
• 1 1/2 tsp sugar
• 1/4 cup avocado oil
• 1/8 tsp xantan gum
• 2 tbsp miso
• 4 chicken leg quarters
• 4 roma tomatoes
• 2 scotch bonnet peppers
• 2-inch knob peeled ginger
• 1/3 cup neutral tasting oil
• 6 oz tomato paste
• 1 tbsp curry powder
• 4 blocks chicken bouillon
• 2 1/2 tsp smoked paprika
• 1 cup water
• 2 cups chicken stock
• 4 cups basmati rice
• 2 large ripe plantains
• 3 tbsp butter
• null butter lettuce
• null flaky salt
• null extra virgin olive oil

What it concludes

• Simmering the pepper and onion mixture before blending helps soften the vegetables and develop char and caramelization.
• Browning tomato paste deeply before adding other ingredients concentrates flavor and creates a rich base for Jollof rice.
• Grilling chicken leg quarters to an internal temperature of 185 Fahrenheit (85 Celsius) yields tender, succulent, fall-apart meat.
• Combining Peri Peri chicken and Jollof rice offers a balanced pairing of complementary and distinct flavor profiles.