How To Make Piri Piri Chicken With Aaron Crowder of Cervo's
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Date: 2020-05-17
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Comments and reviews: 9
Simphiwe
I love watching videos like this as if I'm gonna make any of the food. Out of curiosity, I'd like to know which part of Africa the piri piri is from because I'm from South Africa and have never heard of a 'piri piri' spice. I thought it was just a way of saying peri-peri. Here for the content though.
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I love watching videos like this as if I'm gonna make any of the food. Out of curiosity, I'd like to know which part of Africa the piri piri is from because I'm from South Africa and have never heard of a 'piri piri' spice. I thought it was just a way of saying peri-peri. Here for the content though.
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Jman
Seriously, too much oil. That chicken is gonna go right through you and you'll get the runs because of all that oil. And the dude's voice was so monotone and lack enthusiasm or passion. I bet he's tired of cooking the same thing over and over again. Probably why he added way too much oil.
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Seriously, too much oil. That chicken is gonna go right through you and you'll get the runs because of all that oil. And the dude's voice was so monotone and lack enthusiasm or passion. I bet he's tired of cooking the same thing over and over again. Probably why he added way too much oil.
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Miguel
Funny fact: absolute nobody in Portugal eat the chicken made like this or even call it by that name. piri piri is just a brand of a sauce, or the sauce that is made with a speciarie call malagueta ( the tiny red things) and this came from Africa, more specifically from the ex colonies.
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Funny fact: absolute nobody in Portugal eat the chicken made like this or even call it by that name. piri piri is just a brand of a sauce, or the sauce that is made with a speciarie call malagueta ( the tiny red things) and this came from Africa, more specifically from the ex colonies.
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Lele
5: 00 I would put in the bones you cut out from the chicken. You can still take them out of the sauce at the end. They contain many important nutrients and give it extra chicken taste. -PS: olive oil is the bestest of the bestest things. He used the perfect amount. -
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5: 00 I would put in the bones you cut out from the chicken. You can still take them out of the sauce at the end. They contain many important nutrients and give it extra chicken taste. -PS: olive oil is the bestest of the bestest things. He used the perfect amount. -
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Lord
This is a traditional Portuguese chicken dish. We don't really have a specific name for it. It's just grilled chicken with a piri-piri (chilli peppers) marinade. There are different methods to do it. It is usually accompanied by fries and rice.
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This is a traditional Portuguese chicken dish. We don't really have a specific name for it. It's just grilled chicken with a piri-piri (chilli peppers) marinade. There are different methods to do it. It is usually accompanied by fries and rice.
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Julian
Olive oil should be hot af below smoke temp in another pan and ladle'd over to flash fry skin after cooking. Immediately plated. You get cooked (congruent; not raw) olive oil flavor without drenching that skin you just worked so hard for.
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Olive oil should be hot af below smoke temp in another pan and ladle'd over to flash fry skin after cooking. Immediately plated. You get cooked (congruent; not raw) olive oil flavor without drenching that skin you just worked so hard for.
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José
Hi, portuguese here--Never heard someone from Portugal say that piripiri chicken is from Portugal--In fact, I've never heard anyone from Portugal talk about -piripiri chicken-, piripiri is just a spice you put on whatever you want
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Hi, portuguese here--Never heard someone from Portugal say that piripiri chicken is from Portugal--In fact, I've never heard anyone from Portugal talk about -piripiri chicken-, piripiri is just a spice you put on whatever you want
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chris
What is this chef compulsion to pour raw olive oil over finished dishes. Take 20-30 minutes to make a many step dish, then pour olive oil over the top at the end making the first and main taste olives. It is such a terrible habit.
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What is this chef compulsion to pour raw olive oil over finished dishes. Take 20-30 minutes to make a many step dish, then pour olive oil over the top at the end making the first and main taste olives. It is such a terrible habit.
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Harsh
The chicken breast with the wing bone still attached was called an -airline- chicken breast. ---This is what Le Cordon Bleu taught me. ---They no longer teach in North America. ---I forget it it was the left or right.
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The chicken breast with the wing bone still attached was called an -airline- chicken breast. ---This is what Le Cordon Bleu taught me. ---They no longer teach in North America. ---I forget it it was the left or right.
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