Peri Peri Chicken

• 분량: 10

재료

Dry Brine for Chicken:

Chicken thighs - 10

Chicken legs - 10

Salt - 5g

Black pepper - 5g

Peri Peri Marinade:

Onion - 350g ~2

Garlic cloves - 15

Lemon - 2

Red chilies, de-seeded - 3

Tomato paste - 35g

Paprika - 25g

Organo, dried - 3 g

Brown sugar - 8g

Salt - 10g

Apple cider vinegar - 30 ml

Water - 75 ml

Vegetable oil - 100 ml

방향

See

https://www.youtube.com/watch?v=9e1GNh7qhac&t=404s

노트

Tip: Dry Brining

Mix the salt and pepper together and rub under the skin and over the chicken, put in the fridge for 1 hour or overnight. Dry brining is quicker and a better way to brine chicken when we want to brown it. We can wet brine the chicken as well BUT it must be dried before using it, using either paper towel or a dry dish cloth.

Tip: Soaking the Rice

Soak the Basmati rice, whether white or golden, in water for 20–30 minutes as this helps the rice cook evenly and with a fluffier texture.

Tip: Cast Iron Pan

Sear the chicken thighs in a cast iron pan. The pan with the chicken thighs can be finished in the oven if preferred since the cast iron pot will not get damaged If the cast iron pan has not been properly tempered, make sure the cast iron pans are cleaned and sealed with a thin coating of oil all around the inside of the pan before use.