Piri Piri Sizzling Chicken with Garlic and Padron Chillies

This is similar to a dish that I always order when visiting my sister, who lives close to a place that does traditional English fare. I have tried a few of their dishes and they are always good - but this one I have returned to a few times. Its so simple but so tasty and made special by being served on a sizzling platter. This one I have made using my own Piri-Piri marinade for extra spice!

Having recently bought some sizzling platters, I knew I had to make it myself. And I had some Padron chillies in the fridge that needed using up. Padrons are Spanish chillies that you just cook by themselves with a touch of salt and eat them whole. Apparently one in fifty is really hot, while the rest are mild. But I have only had a couple of hot ones myself. They are the nicest tasting mild chilli though and I quite like the feeling of not knowing if it'll be scorching hot!

Ingredients:   (Serves 2)

2 large chicken breasts, skin removed
6 cloves garlic, skin left on
1 large onion, thinly sliced
1 green pepper, thinly sliced
1/2 red/orange pepper
Padron chillies

For the Piri -Piri marinade:
3 tbsp. paprika
1 tbsp hot chilli powder
1/2 cup lemon juice
2 cloves garlic, finely chopped
1 tbsp. fresh ginger, finely chopped
1/4 tsp salt
1/4 tsp. black pepper

Method:

Mix all the marinade ingredients together in a bowl. In between two pieces cling film, flatten the chicken breasts and then slice. Add to the marinade, cover and refrigerate for 1/2 hour.

In a large pan or wok, cook the onions, peppers and the garlic (still in skin) in 1 tbsp. oil and cook on a medium heat for about 15 minutes, stirring occasionally. The garlic will cook in its skin without burning and will mellow in flavour. When the vegetables are soft and browning, push them to one side of the pan and add the chicken pieces, discarding any remaining marinade. The chicken won't take long as its thin. Stir fry for a few moments and serve hot.

If using sizzle plates, put them in the oven while you cook the onions and then put them onto the gas hob as you serve. To get that extra full sizzle, squeeze just a little lemon juice on top.

For the Padron chillies, just toss in olive oil, sprinkle with seas salt and pop in the oven (180 C) for 10-15 minutes and serve on the side. Enjoy!

Note: You may want to remove the skin from the garlic when serving - its a matter of taste. I personally eat them whole, skin included as I like them like that!