Best Recipe Creamy Peri Peri Chicken




Ingredients
Peri Peri Marinade:
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 1 tablespoon red wine vinegar
  • 6 cloves garlic, minced
  • 2 tablespoons smoked paprika
  • 2 teaspoons crushed red pepper flakes (or more if you like it spicier)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Also:
  • 4 chicken breasts (I used skinless and boneless)
  • Salt and pepper to taste (see notes)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cups bell peppers, chopped (I used red, yellow and green)
  • 1 cup heavy cream
  • Fresh parsley chopped to garnish (optional)

Instructions
  1. Make the peri-peri marinade: place all the ingredients in the bowl or small jar and mix until well combined.
  2. Season chicken with salt and pepper to taste, if desired. Note: I didn't add any extra salt or pepper because the marinade has plenty of flavors.
  3. Place the chicken in a large container or sealable plastic bag. Add the peri-peri marinade and move the chicken around until well coated with the marinade. Refrigerate for 30 minutes at least, or overnight. Reserve marinade.
  4. Heat a skillet over medium-high heat. Add butter and oil. Place chicken in the skillet and cook thoroughly until it reaches 165°F and nice golden color. Remove chicken from the skillet and set aside.
  5. In the same skillet sauté the peppers for 2 – 3 minutes over medium-high heat. Add reserved marinade and bring to boil; cook for 3 minutes. Reduce heat to medium-low. Add heavy cream. Mix until well combined. Return chicken and any juices to skillet; bring to boil. Coat the chicken with the sauce. Simmer uncovered until the chicken is heated, about 3-5 minutes.
  6. Sprinkle with parsley, if desired. Serve.


This article and recipe adapted from this site

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