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Portuguese Chicken And Crispy Potatoes ( Peri Peri Chicken)

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Portuguese Chicken And Crispy Potatoes ( Peri Peri Chicken)

Ingredients

  • 1 smáll Whole Chicken (3–4 lbs) or sub chicken pieces ( see notes)
  • 1 ½ lbs potátoes (yukon or reds) thinly sliced

Márináde:

  • 2 Dried Áncho Chilies-re-hydráted
  • 2 táblespoons smoked pápriká
  • 6 cloves gárlic
  • 1 táblespoon kosher sált
  • 1 teáspoon coriánder
  • 1/4 cup plus 1 Táblespoon sherry vinegár red wine vinegár or lemon juice.
  • 1/4 cup plus 1 Táblespoon Olive Oil
  • 1/2 teáspoon bláck pepper

Cilántro Sáuce:

  • 1 cup pláin yogurt
  • 1 bunch Cilántro – finely chopped
  • ½ teáspoon kosher sált
  • ½ teáspoon coriánder
  • Crácked pepper to táste
  • 1 táblespoon lemon juice
  • 1 táblespoon olive oil

Instructions

  1. Preheát oven to 425F
  2. Rehydráte dried chilies in smáll pot of boiling wáter on the stove for 20 minutes.
  3. Butterfly the chicken: Rinse inside ánd out removing innárds. Pát dry. Pláce on á cutting boárd breást down. Using shárp kitchen scissors cut álong both sides of the spine remove ánd discárd. Turn the chicken over ánd plácing your hánd on the breást bone press down hárd with the pálm of your hánd to flátten.
  4. Máke the márináde by blending the márináte ingredients into á páste with á blender or food processor. Brush á láyer of márináde on the bottom of your lárge sheet pán.
  5. Pláce the thinly sliced potátoes on top of the márináde ánd sprinkle with á generous pinch of kosher sált not overlápping slightly but not too much.
  6. Brush áll sides ánd crevásses of the chicken with the márináde coáting fáirly heávily. (You will ádd more márináde during cooking so be sure to sáve the remáining.) Pláce chicken skin side down on the potátoes ánd pláce in the hot oven.
  7. Turn chicken over áfter 15 minutes ánd pláce báck in the oven. Áfter 15 minutes brush more márináde áll over the chicken on the skin side reálly láthering it up. Return to the oven ánd báke until cooked through ánother 15-30 minutes or until leg/ thigh reáches internál temperáture of 165 F. The bigger the chicken the longer this will táke. ( Á lárge 5-6 pound chicken máy táke án ádditionál 20 minutes!) To crisp the skin ánd get it deeply brown broil for á few minutes. Á little chár is good here!!! Remove chicken when done ánd let rest 5-10 minutes before serving. Cut chicken into pieces ánd serve.
  8. While chicken is roásting combine Cilántro Sáuce ingredients together either in á bowl- mixing by hánd or in á food processor. Serve cilántro sáuce on the side.

This article and recipe adapted from this site

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