Piri Piri dishes - those containing the Portuguese piri piri pepper - are ubiquitous throughout much of the Portuguese speaking world as well as much of southern and western Africa. This Angolan version for Piri Piri chicken is very simple. As piri piri peppers are very hard to find, you can substitute other hot peppers. The original recipe called for habanero chiles, but I used jalapeņos instead (as I had some around). The dish ended up being much less spicy than I thought, mostly, I think, because most of the jalapeņo pieces fell off the dish. It was good, though not particularly noteworthy, and I probably wouldn't make it again. Part of the problem might be that the chicken needs to be broiled and my oven does not have a broiler (it has a "broil" option, fooling me into believing there would be a broiler, but alas, that's not the case). I served it with white rice, as recommended by the recipe. However, there wasn't enough sauce left over to add flavor and moisture to the rice so I'd recommend adding at least some salt and butter to the rice.

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Frango Grelhado Piri Piri

Ingredients

3 1/2 lbs. chicken parts

2 tbsp. fresh lemon juice

1/4 cup peanut oil

1 finely chopped jalapeņo chile or 1/4 tsp. finely minced habanero chile.

Instructions

Preheat broiler. Wash the chicken parts and pat them dry. Put chicken pieces in a broiling pan. Mix the lemon juice, peanut oil and chile together. Brush mixture over the chicken. Place chicken under the broiler and cook until done, about 7-10 minutes on each side. Serve.

Adapted from African News Cookbook