Muslos de pollo piri-piri
Servings
5
Prep Time
15 minutes
Cook Time
70 minutes
Experience the perfect blend of flavor and convenience with this delicious one-pan meal, featuring our brand-new Large Oval Roaster. Succulent chicken quarters are generously coated in a zesty, homemade Piri-Piri sauce, then roasted to perfection over a bed of tender fingerling potatoes, broccoli, and cauliflower. The vibrant Piri-Piri sauce, crafted from fiery peppers, fresh herbs, and a touch of sweetness, brings a balanced kick of spice and rich flavor. This dish highlights the versatility of our Large Oval Roaster, proving it’s the ideal choice for both everyday meals and special occasions. Serve with extra sauce for dipping and a sprinkle of fresh cilantro to finish for that final touch.
Ingredients
- Chicken legs/quarters
- Olive oil
- Paprika
- Kosher salt
- Freshly ground pepper
- Smoked paprika (optional)
- Piri Piri peppers
- Olive oil
- Garlic cloves
- Red onion
- Fire-roasted red peppers (from a jar)
- Red wine vinegar
- Brown sugar
- Fresh cilantro
- Fresh oregano
- Salt
- black pepper
- Smoked paprika
- Lime
- Fingerling potatoes
- Cauliflower
- Broccoli
- Olive oil
- Salt & pepper
- Fresh cilantro
- Extra Piri-Piri sauce
-
Hestan Provisions Stainless Steel Large Clad Oval Roaster
For the Chicken
Piri-Piri Sauce
Vegetables
For Serving
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Directions
Prepare the Piri-Piri Sauce
In a blender or food processor, combine the Piri-Piri sauce ingredients and blend until almost smooth.
Transfer the sauce to a pan and simmer on medium heat for about 15 minutes. After simmering, carefully taste and adjust for seasoning. Once cool, divide into two containers (one for pouring/brushing the raw chicken and one for serving with the cooked chicken).
Season the Chicken
Drizzle the chicken with olive oil and season with salt, pepper, and paprika.
Prepare the Vegetables
- Preheat your oven to 400°F convection
In a large oval roaster, toss the parboiled fingerling potatoes with the cauliflower, and broccoli florets, then drizzle with olive oil, and sprinkle with salt, and pepper. (I like to arrange the cut side of the potatoes facing down at the bottom of the pan to brown them a little).
- Place the seasoned chicken quarters on top of the vegetables and pour half of the Piri-Piri sauce over the chicken, brushing the sauce to ensure it’s evenly coated.
Bake
Place the Large Oval roaster in the preheated oven and bake for 45-55 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 170°F/74°C).
- If the chicken is browning too quickly, lightly tent the chicken pieces with foil and continue baking.
