Frangainho Piripiri

Frangainho Piripiri Recipe | Spicy Chicken with Peanut and Lemon Juice

Region / culture: Mozambique | Preparation time: 2 hours | Cooking time: 15 minutes | Servings: 4

Introduction

Frangainho Piripiri is a delicious and spicy Portuguese chicken dish that is perfect for those who love bold flavors. This recipe features a marinade made with dried hot red chilies, garlic, lemon juice, and vegetable oil, giving the chicken a fiery kick.

History

Frangainho Piripiri is a traditional Portuguese dish that originated in the Algarve region. The marinade, made with hot red chilies, garlic, and lemon juice, is a staple in Portuguese cuisine and is used to add flavor and heat to a variety of dishes.

Ingredients

2 tbsp of finely crumbled dried hot red chilies
3 large garlic cloves, peeled and coarsely chopped
1 cup of peanut or vegetable oil
0.25 cup of strained fresh lemon juice
1 tsp of salt
1 x 2.5- to 3 lb (1.36 kg) chicken, cut into 8 serving pieces

How to prepare

Combine the chilies, garlic, and 0.5 cup of oil in the jar of an electric blender. Blend at high speed until the seasonings are thoroughly pulverized.
Pour the mixture into a large, shallow glass baking dish. Stir in the remaining 0.5 cup of oil, lemon juice, and salt. (To make the marinade by hand, pound the chilies and garlic to a paste with a mortar and pestle or in a bowl with the back of a spoon. Gradually beat in the oil, lemon juice, and salt).
Pat the chicken completely dry with paper towels. Drop the pieces into the marinade, turning them about with a spoon to coat them evenly.
Marinate them at room temperature for about 2 hours, or in the refrigerator for at least 4 hours, stirring from time to time.
Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat the broiler on your oven to the highest possible point.
Remove the chicken pieces from the marinade and lay them side by side on the grill or broiling rack.
Broil about 3 inches from the heat for 10 to 15 minutes, turning the chicken once or twice with tongs and basting it every few minutes with the remaining marinade.
The chicken is done when the skin is crisp and brown, and clear yellow juices trickle out of the thigh when it is pierced with the point of a small, sharp knife.
Serve at once, arranged attractively on a heated platter.

Variations

For a milder version, reduce the amount of chilies in the marinade.
Add herbs like oregano or thyme to the marinade for added flavor.

Cooking Tips & Tricks

Make sure to pat the chicken dry before marinating to ensure that the flavors penetrate the meat.

- Marinate the chicken for at least 4 hours in the refrigerator for maximum flavor.

- Baste the chicken with the marinade while cooking to keep it moist and flavorful.

- Adjust the amount of chilies to suit your spice preference.

Serving Suggestions

Serve Frangainho Piripiri with a side of rice and a fresh salad for a complete meal.

Cooking Techniques

Broil the chicken pieces for a crispy and flavorful finish.

Ingredient Substitutions

You can use boneless chicken thighs or breasts instead of a whole chicken.

Make Ahead Tips

You can marinate the chicken overnight for even more flavor.

Presentation Ideas

Serve the chicken on a platter garnished with lemon wedges and fresh herbs.

Pairing Recommendations

Pair Frangainho Piripiri with a glass of Vinho Verde for a traditional Portuguese meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

2g per serving

Fats

25g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamin C from the lemon juice and garlic.

Alergens

This recipe contains garlic.

Summary

This dish is high in protein and healthy fats, making it a satisfying and nutritious meal option.

Summary

Frangainho Piripiri is a flavorful and spicy Portuguese chicken dish that is perfect for those who love bold flavors. With a fiery marinade made with hot red chilies, garlic, and lemon juice, this dish is sure to impress your taste buds. Serve with rice and a fresh salad for a complete meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a hot summer day, and I had just arrived in a small village in Portugal to visit some distant relatives. As soon as I stepped out of the car, I was enveloped in the aromas of the countryside – the earthy scent of the olive groves, the sweet perfume of the orange blossoms, and the mouth-watering smell of something delicious cooking on the stove.

I followed my nose to the kitchen, where I found my great-aunt Maria stirring a pot of bubbling sauce. She smiled warmly at me and beckoned me to come closer. "Come, come, child," she said, her voice tinged with a thick Portuguese accent. "I am making Frangainho Piripiri, a traditional dish from our village. You must taste it."

I had never heard of Frangainho Piripiri before, but as soon as I took my first bite, I knew I had discovered something truly special. The dish was a spicy chicken stew, flavored with garlic, onions, tomatoes, and of course, the fiery piripiri peppers that grew abundantly in the region. The flavors danced on my tongue, each bite more delicious than the last.

I begged my great-aunt for the recipe, but she only laughed and waved me away. "No, no, child," she said. "This recipe is a family secret, passed down from generation to generation. You must earn the right to learn it."

Determined to unlock the secrets of Frangainho Piripiri, I spent the next few days shadowing my great-aunt in the kitchen, watching her every move, memorizing every ingredient she used. I helped her chop vegetables, stir the pot, and taste-test the stew as it simmered on the stove.

Finally, after days of hard work and dedication, my great-aunt deemed me ready to learn the recipe. She sat me down at the kitchen table, a tattered notebook in front of her, and began to dictate the ingredients and measurements to me.

"First, you must start with a whole chicken, cut into pieces," she said. "Marinate the chicken in a mixture of garlic, onions, and piripiri peppers for at least an hour. Then, brown the chicken in a hot pan until it is golden on all sides."

As my great-aunt spoke, I furiously scribbled down notes, desperate not to miss a single detail. I could feel the weight of her words, the history and tradition behind each ingredient and step.

"Next, add in chopped tomatoes, bay leaves, and a splash of white wine," she continued. "Let the stew simmer for at least an hour, until the chicken is tender and the flavors have melded together. Serve the Frangainho Piripiri with crusty bread to soak up the delicious sauce."

As I wrote down the final instructions, a sense of pride and accomplishment washed over me. I had earned the right to learn the recipe, to carry on the tradition of Frangainho Piripiri in my own kitchen.

Over the years, I have made Frangainho Piripiri countless times, always with a sense of reverence and gratitude for my great-aunt Maria and the generations of women who came before her. Each time I make the dish, the memories of that hot summer day in Portugal come flooding back, transporting me to a simpler time, a time of family, tradition, and delicious food.

And as I sit down to enjoy a steaming bowl of Frangainho Piripiri, surrounded by loved ones, I am reminded of the power of food to connect us, to nourish not just our bodies, but our souls. In every bite of this spicy chicken stew, I taste the love and history of my family, a legacy that I will carry with me always.