Portuguese · intermediate
Portuguese Piri Piri Braised Chicken Thighs With Sweet Paprika Gravy
Crispy-skinned chicken thighs simmered in a mildly spicy chili, garlic, sweet paprika, and tomato reduction.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat chicken thighs completely dry with paper towels and season all sides with sea salt and black pepper.
- 02
Heat olive oil in a wide, heavy-bottomed skillet over medium-high heat and sear chicken skin-side down for 6 minutes until deep golden brown.
- 03
Flip chicken thighs and sear the underside for 3 minutes, then transfer chicken to a clean plate.
- 04
Reduce heat to medium, add chopped red bell pepper and garlic to the skillet, and cook for 4 minutes until softened.
- 05
Stir in tomato paste, sweet paprika, and piri piri sauce, stirring continuously for 1 minute until fragrant.
- 06
Pour in halal chicken stock and add the bay leaf, scraping up any browned bits stuck to the bottom of the skillet.
- 07
Return chicken thighs skin-side up, lower heat to medium-low, cover, and simmer for 20 minutes until chicken reaches an internal temperature of 74C.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing and Braising
Searing meat at high temperature develops deep crust flavor before finishing gently in liquid to guarantee tenderness.
Notes from the kitchen
- Adjust the piri piri sauce quantity up or down based on your desired level of spice.
- Use a digital thermometer inserted into the thickest part of the thigh away from bone to verify meat safety.
- Original home-cooking adaptation inspired by Portuguese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.