Piri means pepper, and piri-piri is simply a pepper sauce common in Portugal. Today we are baking boneless, skinless piri piri chicken (as opposed to the more common bone-in, grilled piri piri chicken) and using that chicken as the star ingredient of a delicious soup. Enjoy!
Ingredients (Makes one big pot)
2 pounds boneless, skinless chicken
For the piri piri marinate:
2 tablespoons bottled piri piri sauce
1/4 cup good quality olive oil
2 tablespoons white vinegar
1/4 cup fresh lemon juice
4 cloves garlic, minced
For the soup:
4 cups diced tomatoes (fresh or canned/undrained)
4 cups chicken broth
1 can coconut milk
2 tablespoons olive oil
1 large onion, diced
3 large carrots, diced
2 cloves garlic, minced
2 cups shredded Portuguese cabbage (more or less if desired)
2 cups cooked white rice
Step 1) Combine piri piri marinade ingredients. Coat chicken in piri piri marinade and refrigerate at least two hours or overnight.
Step 2) Bake chicken (in marinade) in a preheated 375 degree oven for 30 minutes or until cooked through. Cool slightly and cut into bite size pieces.
Step 3) While chicken is baking, saute onion, carrot, and garlic in olive oil for 5 minutes. Add tomatoes, chicken broth, and cabbage. Simmer over low medium heat for 15 minutes.
Step 4) Add chicken, coconut milk, and cooked rice. Heat through and serve! Keep a bottle of piri piri sauce on the table, for diners who like a little extra spice.