Pyri-piri chicken stew by ‐portulski

  • Time 45 minutes
  • Servings 8 People
  • 1 For the marinada, we cut red onion and garlic.
  • 2 Remove the white elders and the feather seeds and cut large pieces.
  • 3 We're brushing a lemon cadre and squeezing juice out of 0.5 st.
  • 4 In the kitchen suite, we're running a bow, garlic, pepper, folder, oregano, vinegar, cadre and juice of lemon and olive butter. It tastes like chili or chili powder. If you like spicy, little pepper without seed. I'm putting Mild chili powder on the tea spoon. If we need some brown sugar and try again.
  • 5 We're gettin' this mixture of chicken, we're gonna have a good laugh and we're gonna put it in the fridge for one hour.
  • 6 We take out the chicken and we stitch the excess of the marinade at the container where the chicken marinates, it's still worth it. We're going to warm up the sorcerer, we can go to the hot water and throw a bunch of chickens and fire them so that they're covered with a crust crust (this is why the chickens have to be a minimum marinada) or she's gonna hang in there.
  • 7 We'll warm up the oven up to 180 degrees.
  • 8 We pour fluid from beans banks and wet it (I use black for beauty) - we can take any white, red, etc.
  • 9 In the intake capacity, we put pieces of chicken tomatoes of worries, beans and cut large pieces of purified peppers (intelligent and original version of canned pepper peppers).
  • 10 We're having a good laugh and we're having 30 minutes before we're ready.
  • 11 We'll put it on top of a small, petty pet.
Nutrition Facts
  • Calories 381
  • Total Fat 23,4 g
  • Protein 26,4 g
  • Total Carbohydrate 381 g
You might also like