Chicken Piri Piri (Peri Peri)


 

swahili pepper pepper peri peri piri chicken Chicken Piri Piri is a dish made popular by Nandos Restaurants all over the world. Although Nandos has its origin in south Africa with a Portuguese-Mozambican flair ; Piri Piri (Swahili for pepper pepper) is actually a kind of chilli  grown in Nigeria and several other African countries.  Recipes for the sauce vary across the board, here is my delicious version;

PIRI PIRI SAUCE

  • 1/2 cup fresh basil or coriander (Cilantro)
  • ½ large onion (chopped)
  • 1/2  red bell pepper (chopped)
  •  4 cloves of garlic
  • 4  fresh Peri Peri  peppers ( substitute any small chili)
  • 1 tablespoon  paprika powder
  • Juice of 1 lemon
  • 2 tablespoons vinegar
  • 2 tablespoons olive oil
  • Salt – to taste
  • 4 stock cubes (bouillon)

Direction

Combine all the ingredients in a blender, puree to a smooth paste.

  • swahili pepper pepper peri peri piri chicken To Make Chicken Periperi

Ingredients

  • 12 raw chicken pieces
  • 1/2 cup periperi sauce

Direction

  • Thoroughly combine chicken and sauce. marinate for 8 – 24 hours.
  • Grill or bake at 400f until cooked through (30-35 minutes)

Recipe Index

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By |February 20th, 2013|35 Comments

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35 Comments

  1. Me June 21, 2013 at 2:45 pm - Reply

    Hi I noticed no one has actually tried out this recipie. Well I did and it turned out green not red. So the chilli pepper you mean here is Shonbo right? Also please clarify what is the measurement of a cup. Can u please upload a picture of the cup u use in measuring? This confuses me a lot. The mix was green because of the excess efirin i guess but you said two cups and that’s what I used. So please show me the size of cup you mean. Thanks 🙂

    • 9jafoodie
      9jafoodie June 30, 2013 at 3:14 pm - Reply

      Hi! I modified the recipe for better clarification. Cup is 250ML…. if you blend it without water it should be a little over 1 table spoon( but I realized this is relative as leaf size might vary). Use two blended table spoons. and the chilli isn’t as long as sonbo. it is also important to note that most of the redness comes from the addition of paprika.

      • Lani June 30, 2013 at 3:23 pm - Reply

        Ok. I’ll try agin and give feedback. Thanks. And by the way, I tried the jollof rice recipie twice. And twice it was amazing. I now understand better how jollof rice works. Dint even put it in an oven but it still turned out great! 🙂

        • 9jafoodie
          9jafoodie June 30, 2013 at 3:27 pm - Reply

          Please do let me know. Ho yeah??? I am glad the Jollof recipe worked for you. it actually saddens me when people cook jollof in the oven, it’s more like mixed rice and stew as the grains don’t get infused with the tomato goodness.

  2. Yemi Ade May 7, 2013 at 1:14 pm - Reply

    I tried Nandos chicken peri peri when i got the chance to travel. it was so good that i was looking for the recipe and now i have found it. one question though, is it better with roasted or friend chicken?

    • 9jafoodie
      9jafoodie May 27, 2013 at 6:00 pm - Reply

      It’s better with barbequed chicken actually.

  3. ijgirl May 5, 2013 at 4:11 am - Reply

    What is basil in Igbo

  4. Anonymous May 3, 2013 at 2:35 am - Reply

    for those in jos paprika is shonbo.

    • Mo' May 27, 2013 at 1:42 am - Reply

      Shonbo is actually chilli and not paprika.

      Hello 9jafoodie, I have all the ingredients except that I have only Apple Cider Vinegar and not the regular vinegar. Can I use that still?

      • 9jafoodie
        9jafoodie May 27, 2013 at 6:01 pm - Reply

        If you don’t mind the sweet note of apple cider, you can try it. ( I personally wouldn’t use it)

  5. Rejoice Chiaka March 22, 2013 at 5:38 am - Reply

    Whats the Difference between vinegar and Ordinary water?

    • 9jafoodie
      9jafoodie March 22, 2013 at 10:14 am - Reply

      Vinegar contains acetic acid and water does not.

  6. Robertha March 12, 2013 at 1:06 pm - Reply

    I used Mexican chillies and as a mariande for the grill I hope it turns out okay …it not as red as your sauce…..I used everything should I increase the chilli powder next time. .did not have paprika????

    • 9jafoodie
      9jafoodie March 14, 2013 at 5:01 pm - Reply

      Paprika gives the red color, the taste will still be okay.

  7. Name (required) March 12, 2013 at 6:46 am - Reply

    Hi your site is lovely.pls wats peri peri and paparika powder?do they have other names?

    • 9jafoodie
      9jafoodie March 14, 2013 at 5:02 pm - Reply

      They are both pepper varieties…. I will ask around for the local names.

  8. Robertha March 11, 2013 at 1:59 pm - Reply

    I am going to try this and grill it instead.. this looks so yummy
    I am so glad I found this site I am going to do the puff puff this weekend.

  9. Name (required) March 10, 2013 at 5:02 pm - Reply

    Thanks for the “basil” thingy. Is paprika same as tatashe? Will try this over the weekend.

    • 9jafoodie
      9jafoodie March 14, 2013 at 5:09 pm - Reply

      Paprika is sort of like tatashe but way smaller…it’s usually sold in powder form.

  10. jennie March 1, 2013 at 3:30 am - Reply

    Plz what is paparika pepper

  11. Olufunmi February 23, 2013 at 1:35 am - Reply

    looks yummy 🙂 will try this

    YCFOnline.com

  12. Name February 21, 2013 at 8:42 am - Reply

    Looks fabulous. I’m excited to try this!

  13. Cindy February 21, 2013 at 5:46 am - Reply

    Did you heat up the sauce?

  14. Name (required) February 21, 2013 at 5:28 am - Reply

    Just stumbled on your site for the very first time… U have helped with d yoruba name of basil which is efirin. As much as i love to cook i keep wondering what it was…..

    Tanx and muah to you ……

    • 9jafoodie
      9jafoodie February 27, 2013 at 5:12 pm - Reply

      Welcome to our little corner of the web

  15. dobby February 21, 2013 at 3:06 am - Reply

    Looks really yummy! 🙂

  16. Anon February 20, 2013 at 1:12 pm - Reply

    This looks amazingly delicious

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