Portuguese Chicken, Gluten-Free Naturally

Naturally Gluten-Free Meals

PORTUGUESE PERI PERI CHICKEN W/POTATOES

Makes 6 services

INGREDIENTS

1 Chicken, cut-up

1 ½ Lbs Potatoes, sliced into rounds

Sea Salt to taste

Marinade

2 Dried Ancho Chilies, re-hydrated

2 Tbls Smoked Paprika

6 Cloves Garlic, crushed

1 Tsp Coriander

¼ Cup Red Wine Vinegar

¼ Cup Olive Oil

1 Tbl Sea Salt

½ Tsp Pepper

Cilantro Sauce

1 Cup Plain Yogurt

1 Bunch Cilantro, chopped

½ Tsp Sea Salt

½ Tsp Coriander

Pepper to taste

1 Tbl Lemon Juice

1 Tbl Olive Oil

INSTRUCTIONS

Preheat oven to 400 F

Large rimmed baking pan

Rehydrate dried chilies by placing them into small pot of boiling water. Turn off the heat and allow the chilies to set for 10-20 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 potato rounds on top of the marinade overlapping slightly but not too much, and sprinkle with salt.  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 and set a timer for 15 minutes.

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.

Serve the Peri Peri Chicken with this cooling Cilantro Yogurt Sauce. While chicken is roasting, combine yogurt, cilantro, coriander, lemon juice, olive oil, salt & pepper together in a tall bowl, using the stick blender to mix. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

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