Peri Peri Chicken Inasal
A perfect fusion of African and Pinoy-Bacolod flavours. This dish marries our love for the fiery spiciness of chili, the tangy taste of spiced vinegar, and aromatic herbs.
Prep time 10 mins. Marinate overnight.
Cooking time 40 mins.
Spices Used: Reqado Five Spice Powder, Garlic Lovers Blend, Annatto, Chili Powder, Onion Powder, Pepper and Pink Salt
1kg Chicken thigh deboned
1 tbsp chili powder (remove if cooking for kids)
1 and 1/2 tsp Black pepper
1 tbsp Pink Himalayan Salt (or table salt)
1 tbsp Reqado Annatto Powder
3 tbsps Reqado Onion Powder
4 tbsps Reqado Garlic Lovers
2 tbsps spiced vinegar (use regular vinegar if cooking for kids)
1 tbsp Reqado Five spice Powder
7 pieces bay Leaves
6 tbsps melted butter
Marinating the chicken:
In a bowl, mix everything together and marinate overnight. We prefer the deboned chicken because it allows the spices to really penetrate the meat, making it more flavourful.
1. You can fry or bake the chicken. If baking, make sure the oven is 300F degrees and bake for about 30-40 mins. Halfway through baking, you can turn the chicken so that all sides are equally cooked.
2. If frying, put about 4 tbsps cooking oil. It is best to use a non-stick pan to make cooking a whole lot easier.
3. Slow cook the chicken over medium heat. This can take about 15 minutes on each side. Make sure you check the chicken so that it won't burn.
In this dish, I used sweet potato as a side veggie. You can add other vegetables such as potatoes, eggplant, tomatoes, a whole piece of garlic or onion cut in half or broccoli or cauliflower. This makes the dish look vibrant and will absorb some of the fat form the chicken.
Season the vegetable with salt and pepper and a drizzle of olive oil before placing it on the pan. Bake or fry separately.
Serve with your choice of rice and side dish. I added about 1 tbsp of Reqado Turmeric powder and 1 tsp of salt when I cooked my rice because it really pairs well with the chicken.