Piri piri is a bright herb-and-chile sauce popular in Portugal and parts of Africa. It's traditionally red, but we go green with fresh poblano, jalapeño, and cilantro. Seed or omit the jalapeño for less heat.
1/2 cup fresh basil leaves
1/2 cup chopped seeded poblano pepper
1/4 cup unsalted chicken stock (such as Swanson)
2 tablespoons chopped jalapeño pepper
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt, divided
1/4 teaspoon sugar
6 garlic cloves
4 green onions, divided
1 tablespoon olive oil
4 (6-oz.) skinless, boneless chicken breast halves
1/2 teaspoon black pepper
Est. added sugars 0g
How to Make It
Place basil, poblano, stock, jalapeño, vinegar, juice, 1/4 teaspoon salt, sugar, garlic, and 3 green onions in the bowl of a food processor; process until finely chopped.
Heat a large skillet over medium-high. Add oil; swirl to coat. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper. Add chicken to pan; cook 5 minutes. Turn chicken; cover, reduce heat to medium, and cook 8 minutes. Add basil mixture to pan; bring to a simmer. Cook, uncovered, 5 minutes. Place chicken on a platter; drizzle with basil mixture. Thinly slice remaining green onion; sprinkle over top.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I used my mini food processor. Hubby forgot to pick up the poblano so I used a whole jalapeno and one sweet yellow pepper. Otherwise kept to recipe. Loved the flavors; went well with saffron rice. Will definitely make again.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!