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.
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