Pan-Cooked Portuguese Chicken
with Homemade Piri Piri Sauce & Roasted Asparagus
Cooking time
20 minutes
Servings
2/4
Calories
400 /serving
Portuguese piri piri is such an iconic hot sauce. We’re getting playful with a scratch version that combines roasted garlic, lemon, smoky spices and the heat of chilies for a killer kick. Its ideal match is, of course, juicy chicken, plated with delicate veg for paleo perfection.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Bunch of asparagus
- 1 Lemon
- 15ml Sambal oelek
- 15g Minced roasted garlic
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
19 g
Saturated Fat
3 g
Sodium
420 mg
Total Carb
18 g
Sugars
6 g
Protein
45 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Remove the woody ends of the asparagus.
- Halve the lemon; juice ½ and quarter the remaining ½.
Roast the asparagus
- On a lined sheet pan, toss the asparagus with a drizzle of oil and S&P.
- Roast, stirring halfway, 10 to 14 min. (if very thin, 7 to 9 min.), until browned and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with all but a pinch of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. on one side, until partially cooked.
- Flip and add 2 tbsp water (double for 4 portions). Cook, partially covered, 6 to 8 min., until cooked through.
Make the sauce
- Meanwhile, in a medium bowl, whisk the garlic, sambal oelek (add ½ or ¼ for medium spicy), lemon juice, remaining spices and 1 tbsp oil (double for 4 portions).
Plate your dish
- Divide the chicken (slice beforehand if desired) and asparagus between your plates.
- Spoon the sauce over the chicken.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
