Peri Peri Chicken Skilletby Leena Kohli (@leenakohli)
Peri Peri Chicken Skillet is a flavourful and easy-to-make meal. The marinade infuses the chicken with bold and zesty flavours and added capsicum, spring onion, and corn kernels make it a complete meal and can be served with various sides.
- 500gChicken (boneless cut into small chunks)
- 1cupCapsicum (red/green)
- 1Spring Onion
- 1cupCorn Kernels (frozen/boiled)
- 1tspRed Chili Powder
- 3tbspPeri Peri Seasoning
- 1tbspLemon Juice
- 1tspChilli Flakes
Cut the chicken pieces into small chunks.
Wash and pat dry the chicken, and prick them with a toothpick or a fork.
Mix curd, cream, lemon juice, red chilli powder, peri seasoning, chilli flakes, oil and salt in a bowl.
Marinate the chicken in the mixture, cover and refrigerate for at least an hour.
Chop the capsicum and spring onions, and set them aside with corn kernels.
Heat a heavy-bottomed skillet and brush with oil. Add the marinated chicken and cook for 3-4 minutes.
Occasionally stir and brush the chicken with oil, at intervals, until fully cooked and golden.
Add 2 tbsp water and the leftover marinade to the pan and stir.
Add the chopped vegetables and corn kernels, and stir-fry for 2-3 minutes.
Serve the peri-peri with desired sides.
Tips & Tricks
You can marinate the chicken overnight for a more intense flavour.
Pricking chicken helps the marinade to penetrate better and make it more flavourful.
Increase the red chilli powder or chilli flakes used in the marinade to make the dish spicier.
To add a smoky flavour to the dish, you can grill the chicken on a barbecue grill instead of cooking it in a skillet.
You can add more lemon juice to make the dish tangier.
For a vegetarian version, you can use tofu instead of chicken.
You can add vegetables like broccoli, carrots, cauliflower etc., to add more flavour and nutrients to the dish.
You can serve the peri chicken with rice or salad instead of dips for low-carb options.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨