2cupsbell peppers,chopped (I used red, yellow and green)
Fresh parsleychopped to garnish (optional)
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 30 minutes at least, 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 boil; cook for 3 minutes. Reduce heat to medium-low. Add heavy cream. Mix until well combined. Return chicken and any juices to skillet; bring to boil. Coat the chicken with the sauce. Simmer uncovered until the chicken is heated, about 3-5 minutes.
Sprinkle with parsley, if desired. Serve.
I didn't add any extra salt or pepper because the marinade has plenty of flavors.Adjust the level of spiciness adding more or less crushed red pepper flakes. Adding 2 teaspoons is good to feel the zest, but not enough to leave you breathless.
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.