Espicada Chicken

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

 

Ingredients

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.

Method

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.

~Pasta

 

Advertisements

We'd love your feedback! Leave a reply?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s