Gluten-Free Naturally: Portuguese Peri Peri Chicken

Wednesday, October 16, 2024

Portuguese Peri Peri Chicken

Naturally Gluten-Free Meals

Portuguese Peri Peri Chicken W/Potatoes

Serves 6 people

INGREDIENTS

1 Chicken, cut-up

1 ½ Lbs Potatoes, thinly sliced

Marinade

2 Dried Ancho Chilies, re-hydrated

2 Tbls Smoked Paprika

6 Cloves Garlic, crushed

1 Tbl Kosher Salt

1 Tsp Coriander

¼ Cup Red Wine Vinegar

¼ Cup Olive Oil

½ Tsp Black Pepper

Cilantro Sauce

1 Cup Plain Yogurt

1 Bunch Cilantro, chopped

½ Tsp Sea Salt

½ Tsp Coriander

White Pepper to taste

1 Tbl Lemon Juice

1 Tbl Olive Oil

INSTRUCTIONS

Preheat oven to 400 F

Rehydrate dried chilies in small pot of boiling water on the stove for 20 minutes.

Place the chilies, paprika, garlic, coriander, vinegar, olive oil, salt & pepper in a bowl and blend until smooth with a stick blender. Brush a layer of marinade on the bottom of a large, rimmed, sheet pan. Place the thinly sliced potatoes on top of the marinade and sprinkle with salt, overlapping slightly but not too much. Place the chicken skin side up on top of the potatoes and brush with the marinade. Turn the chicken over, skin side down, brush with the marinade and place in the hot oven. Set the remaining marinade aside to be used later.

After 15 minutes, turn the chicken over and brush all of the remaining marinade on the skin side. Return to the oven and bake until cooked through another 15-20 minutes, until the chicken reaches an internal temperature of 165 F. To crisp the skin and get it deeply brown, broil for a few final minutes.

While chicken is roasting, combine yogurt, cilantro, coriander, lemon juice, olive oil, salt & pepper together in a bowl, using the stick blender to mix.

NOTE: Always read labels carefully

CarolAnne Le Blanc