Portuguese Chicken and Potatoes with Peri Peri Sauce
This super flavorful Portuguese chicken and potatoes comes together on one sheet pan using a homemade spicy red pepper sauce, peri peri. The gluten-free chicken can marinate in the sauce for up to 24 hours in advance. To make this low FODMAP, simply omit the garlic and shallot. I made it without both and it was still fabulous.
Servings 4
Ingredients
- 1 small red bell pepper seeded, roughly chopped
- 1 small shallot roughly chopped
- 1 small garlic clove
- 1 Fresno or other small red chili pepper seeded and chopped (see note)
- 1/4 cup fresh parsley or cilantro leaves plus more for garnish
- 1 teaspoon smoked paprika
- 2 tablespoons fresh lemon juice
- 2 teaspoons red wine vinegar
- Olive oil
- Sea salt
- 8 bone-in skin-on chicken thighs
- 1 1/2 pounds baby yukon gold or new potatoes sliced 1/2 inch thick
Instructions
- Preheat the oven to 425 degrees F.
- In a small food processor, combine the bell pepper, shallot, garlic, hot pepper or harissa (see note), parsley or cilantro, paprika, lemon juice, vinegar, 1 tablespoon of olive oil and 1 teaspoon salt. Puree until smooth.
- In a large mixing bowl, toss the chicken with 1 cup of the piri piri sauce until well coated. Cover the chicken and marinate on a counter for 20 minutes, or for up to 24 hours in the fridge.
- Meanwhile, on a parchment lined baking sheet toss the potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt. Arrange in an even layer and nestle the chicken thighs among them. If they have to sit on top, that’s fine. Roast the chicken in the oven for 30 minutes, until the potatoes are tender and the skin is starting to crisp.
- Turn on the broiler and transfer the pan to the top rack in your oven. Broil for 5 minutes, or until the chicken skin is lightly charred.
- Transfer the chicken and potatoes to a serving platter and serve alongside the excess sauce (see note), and a light salad.
Notes
If you can’t find a hot red pepper, you can either sub 1 jalapeno for a slightly less vibrant sauce, or 1 tablespoon harissa, which is the route I went.
I love the combination of the raw pepper sauce and the caramelized marinade, but if you prefer a warmer more developed sauce, simply heat the excess sauce in a small saucepan and reduce for 5 minutes, or until slightly thickened.
I love the combination of the raw pepper sauce and the caramelized marinade, but if you prefer a warmer more developed sauce, simply heat the excess sauce in a small saucepan and reduce for 5 minutes, or until slightly thickened.