Creamy Peri Peri Chicken

This Creamy Peri Peri Chicken is zesty, succulent, and easy to pull off. A simple weeknight dish, yet fancy enough to wow your guests at any gathering.

Course Main Course

Cuisine European

Prep Time 10

Cook Time 25

Marinating Time 30

Total Time 1 5

Servings servings

Calories 697kcal

Author Oriana Romero

Equipment

Ingredients

Peri Peri Marinade:

1/2 cup (120 ml) olive oil
1/4 cup (60 ml) lime juice
1 tablespoon (15 ml) red wine vinegar
6 cloves garlic, minced
1 - 2 teaspoons ground peri-peri (see note for substitute)
1 teaspoon kosher salt
½ teaspoon black pepper

Also:

4 chicken breasts (I used skinless and boneless)
Salt and pepper to taste (see notes)
2 tablespoons butter
1 tablespoon olive oil
2 cups bell peppers, chopped (I used red, yellow and green)
1 cup (240 ml) heavy cream
Fresh parsley, chopped to garnish (optional)

Instructions

Make the peri-peri marinade: place all the ingredients in the bowl or small jar and mix until well combined.
Season chicken with salt and pepper to taste, if desired. Note: I didn't add any extra salt or pepper because the marinade has plenty of flavors.
Place the chicken in a large container or sealable plastic bag. Add the peri-peri marinade and move the chicken around until well coated with the marinade. Refrigerate for at least 30 minutes or overnight. Reserve marinade.
Heat a skillet over medium-high heat. Add butter and oil. Place chicken in the skillet and cook thoroughly until it reaches 165°F and nice golden color. Remove chicken from the skillet and set aside.
In the same skillet, sauté the peppers for 2 – 3 minutes over medium-high heat. Add reserved marinade and bring to a boil; cook for 5 minutes. Reduce heat to medium-low. Add heavy cream. Mix until well combined. Return chicken and any juices to skillet; bring to a boil. Coat the chicken with the sauce. Simmer uncovered until the chicken is heated, about 3-5 minutes.
Sprinkle with parsley, if desired. Serve.

Video

Notes

Piri-piri, peri-peri or peli-peli is the name used in Portuguese and a number of African languages to describe the African bird's-eye chili. This recipe is a version adapted to the tastes of my family and the ingredients available in my pantry. I claim no authority or authenticity on my Peri-Peri (piri piri) skills other than THE SAUCE IS DELICIOUS.

Ground Peri-Peri: I buy ground Peri-Peri online. If ground peri-peri is not an option for you, you can substitute for smoked paprika and crushed red pepper flakes. Add 2 teaspoons of red pepper flakes + 2 tablespoons of smoked paprika to the marinade instead.

Store leftovers in the refrigerator in an airtight container for up to 3 days.

Reheat. Warm leftovers on the stovetop in a skillet. Heat over low heat and turn it up as needed.

Recipe Tips:

Chicken: My family prefers chicken's white meat, but you can use chicken legs or thighs. Cutting the chicken in half makes it so that they cook faster while remaining juicy. If you prefer to leave them whole, you can; it’ll just take a lot longer. Also, bring meat to room temperature before cooking it. You never want to add cold meat to a hot pan. It sticks and doesn’t cook evenly.
Veggies: Feel free to add more veggies if you like! Such as onion, mushrooms, zucchini, asparagus, etc.
Spicyness: Adjust the level of spiciness by adding more or less ground peri-peri or red pepper flakes. Please keep in mind that ground peri-peri is hotter than the red pepper flakes, so if you are not used to the heat, I recommend adding 1 teaspoon, tasting, and adjusting if necessary. When using red pepper flakes, I add 2 teaspoons, and it is good to feel the heat, but not enough to leave you breathless.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, and frequently asked questions.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition