My Family is OBSESSED with This Southern African Recipe
My Family is OBSESSED with This Southern African Recipe
Peruvian Chicken: https://youtu.be/rhIHkDY8zDk
Chicken Enchiladas: https://youtu.be/U4jKC1Kv_Bw
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We missed to see How the chicken cooked. You didn’t show us . Anyways thanks for sharing
i love Billy's posts! I'm an amateur 'in my kitchen chef ' on the weekends, and I love recreating Billys recipes. Always inspiring, and rewarding. Thanks for all Billy!
Think this is a Portuguese dish and uses africn peppers. And think its fromnthe west Africa or Mayne the east but don't believe it's south.
South African recipe?
About this piri piri chicken recipe , this is a Nandos similar recipe , but nothing compare to the Portuguese barbecues , here in Portugal nobody makes that , the secret is in the way of grilling, and the chicken is only seasoning with salt 😊. The marinade is going next . By the way very nice recipes in the channel.
Lol I loved the burnt comparison. Awesome personality n humor, thanks chef!
I think you may have underestimated the spiciness of the birds eye chilli, which has a 50,000 – 100,000 SHU. It is in my experience a lot more potent than a serano or a red finger, and is probably one of the hottest non-habanero or lantern-type chilli commonly available on the market in the US.
Sounds. Rey excting❤
👌🌶️🥵 👍😋
After seeing your recipe, I also feel like cooking. 😊Upload on khal please!
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I love the coconut rice as a pairing side. #Brilliant 😂❤
That looks fantastic!
I live in Miami, I’m Puerto Rican from Chicago. I have Peruvian tio’s and tia’s…. your Peruvian chicken, bravo 🤌🏽sir bravo🤌🏽. I am definitely going to try this recipe.🙏🏽
The experience of ordering one of these at your local Nando's is unsurpassed, While waiting for your order, you get to watch the chef cook, due to the mostly open kitchen. The smell is so amazing, your anticipation growing as the scent begins to work it's way through the building. You watch them baste it as the flames sear and char the chicken. I'm definitely going to get one tonight, but I'm also excited to try this recipe!
This really make me want to try this recipe it looks simple and easy and flavorful. I have never made anything like this so it'll be fun trying
Hi, check your email please, we want to send you a smokehouse for the review
Thank you Chef… I've been wanting to try this
thank you, sir this looks so delicious
you are super simple in explaining and cooking,,,, bravo bello
I trust this chef’s recipes. I tried the Peruvian chicken recipe and I was blown away because of how authentic and delicious it was. I will give this one a try! Thank you chef!!!!!!❤❤❤
I cook my peri peri chicken on a pellet smoker at 450 until 155 degree in the thigh joint, comes out good.
Beautiful! The marinade / sauce is right on! I hope, though, that chefs will come around and stop saying " caramelize" when it refers to meat – many do that! One can't make caramel out of protein and fat – It's left for the sugar-containing foods like fruits and veggies. As for the proteins, the browning is called "pyrolysis". But a wonderful and flavorful recipe and technique. Much appreciated!
I live in Ol' Blighty and there is a very popular restaurant chain here called Nandos that people go to specifically for their Piri Piri Chicken (the grocery stores even sell their sauce). Since trying my own hand at making the sauce (Birdseye chillies are MUCH easier to find here than Jalapeños), I would really like to try the old original version – thank you very much for sharing!
I’m wondering what you based a chicken with my know there’s leftover sauce is that what you use and then you reduce it after that
Thanks for this great video. In your gas grill, was the chicken placed directly on the fire or was the fire on one side and the chicken on the other?
Being a New Haven area resident, I appreciated and understood your description of CHAR. Char is what makes New Haven pizza stand above the rest.
If you want rubber chicken, cook it to 165. If you want fall off the bone, go hotter. You’ll be glad you did
Another trick to make juicing citrus easier is the cut off just enough of the ends to expose the fruit. This allows the juicer to mash the fruit better and not the tough peel.
Love those flavors.
Noticed you didn’t rinse the rice. What’s your opinion on rinsing?
I feel like chicken tonight!
Can't wait to make this!