Espicada Chicken

 This mouth-watering recipe of  Espicada Chicken can be prepared in 30 minutes and serves 2-3 people.



1/2kg Boneless chicken cubes 
2 Capsicum cut into big square
2 Tomatoes cut into big square
1 tsp Garlic paste 
1 tsp Meat tenderizer 
1 tsp Salt 
1 tbsp Soya sauce 
1/2 tsp White pepper 
2 tbsp Lemon juice 
2 tbsp Peri peri sauce 
2 tbsp Oil 
for Peri Peri Sauce
1 small Onion
4 big ones Red chilies whole 
1/2 cup White vinegar 
1/2 cup Oil.
1 tsp Garlic 
1 tsp Citric acid 
1 tbsp Crushed fenugreek seeds 
1 tbsp Coriander crushed 
2 tbsp Crushed red chili 
3 tbsp Lemon juice.


for Chicken

Cut chicken in 3 inch cubes,
slightly flatten, marinate with 1 tsp salt, 2 tbsp lemon juice, 1 tbsp soya
sauce, 1 tsp garlic paste, ½ tsp white pepper, 1 tsp meat tenderizer, 2 tbsp peri
peri sauce and 2 tbsp oil. Put on skewers alternating with cubes of tomato and
capsicum, cook over a hot grill. Put with a burning coal and drop a little oil.
Cover for 1 minute, serve with rice.
for Peri Peri Sauce

Soak 4 big whole red chilies
overnight, now blend with 2 tbsp crushed red chili, ½ cup oil, 3 tbsp lemon
juice, 1 tbsp crushed coriander, 1 tsp garlic, 1 small onion, 1 tsp citric
acid, ½ cup white vinegar and 1 tbsp crushed fenugreek seeds. Blend all very
well till smooth.




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