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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.

This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary test

Serves 4 (serving size: 1 chicken breast and about 3 tbsp. sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

245 calories; fat 7.9g; saturated fat 1.4g; mono fat 3.8g; poly fat 1.1g; protein 37g; carbohydrates 5g; fiber 1g; cholesterol 109mg; iron 1mg; sodium 569mg; calcium 40mg; sugars 1g.