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This is a masterpiece of a meal, featuring juicy, smoky, and spicy grilled Peri Peri chicken served alongside incredibly fragrant and deeply flavorful Jollof rice. Complemented by sweet fried plantains and a simple, refreshing salad, this dish is a true champion of chicken and rice, perfect for a feast.
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【Peri Peri Sauce】Sauté peppers, onion, and garlic, then add spices. Blend with lemon, oil, and seasonings until smooth. → 【Jollof Rice】Char and blend peppers/tomatoes into a paste. Sauté aromatics, caramelize tomato paste, add spices, the pepper paste, stock, and rinsed rice. Cook covered until fluffy. → 【Peri Peri Chicken】Marinate chicken in a mix of Peri Peri sauce and miso. Grill over direct heat to char, then move to indirect heat to cook through to 185°F (85°C). → 【Sides】Slice and fry ripe plantains until golden brown. Toss butter lettuce with olive oil, lemon juice, and salt. → 【Plating】Assemble the plate with a generous mound of Jollof rice, a piece of Peri Peri chicken, fried plantains, and a fresh salad.
【Peri Peri Sauce】Sauté peppers, onion, and garlic, then add spices. Blend with lemon, oil, and seasonings until smooth. → 【Jollof Rice】Char and blend peppers/tomatoes into a paste. Sauté aromatics, caramelize tomato paste, add spices, the pepper paste, stock, and rinsed rice. Cook covered until fluffy. → 【Peri Peri Chicken】Marinate chicken in a mix of Peri Peri sauce and miso. Grill over direct heat to char, then move to indirect heat to cook through to 185°F (85°C). → 【Sides】Slice and fry ripe plantains until golden brown. Toss butter lettuce with olive oil, lemon juice, and salt. → 【Plating】Assemble the plate with a generous mound of Jollof rice, a piece of Peri Peri chicken, fried plantains, and a fresh salad.
This is a masterpiece of a meal, featuring juicy, smoky, and spicy grilled Peri Peri chicken served alongside incredibly fragrant and deeply flavorful Jollof rice. Complemented by sweet fried plantains and a simple, refreshing salad, this dish is a true champion of chicken and rice, perfect for a feast.
【Peri Peri Sauce】Start by roughly chopping the Fresno chilies, Thai chilies, red bell pepper, and half a red onion. Keep the garlic cloves whole.
【Peri Peri Sauce】Heat 2-3 tablespoons of neutral oil in a large skillet over medium heat. Add all the chopped vegetables, whole garlic cloves, 2 bay leaves, and a pinch of salt.
【Peri Peri Sauce】Sauté for 4-5 minutes, stirring occasionally, until the vegetables are very soft and have some caramelization.
【Peri Peri Sauce】Add the spices: smoked paprika, dried dill, dried thyme, and black pepper. Stir and toast for 30-60 seconds until fragrant.
【Peri Peri Sauce】Transfer the entire mixture to a blender. Deglaze the hot pan with a splash of water, scrape up all the flavorful browned bits, and add this liquid to the blender.
When making the Peri Peri sauce, feel free to adjust the chili types based on your heat preference and availability. Fresno or red jalapeños are good substitutes.
For the Jollof rice, thoroughly rinsing the Basmati rice is key to achieving a fluffy, non-clumpy texture. Rinse until the water runs clear.
Creating a tight seal on your rice pot with both foil and a lid is essential for steaming the rice perfectly.
When charring the bell peppers for the rice paste, do not rinse them under water after peeling. Wiping with a damp towel preserves the smoky flavor.
Two-zone grilling is important for the chicken: char it on the hot side first, then cook it through gently on the cool side to prevent burning the sauce and ensure it's cooked perfectly.
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