Half an Hour to Preparing Perfect Smoky Red Pepper Chili Chicken:
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To prepare an extraordinary Smoky Red Pepper Chili Chicken:, below are the materials needed:
- Take 1 of whole chicken, broken down.
- Provide 2 of Red bell peppers (Capsicums).
- Get 1 of medium whole red onion.
- Prepare 2 Tbsp of honey.
- Provide 4 cloves of garlic.
- You need 2 Tbsp of balsamic vinegar.
- Take 2 tsp of smoked paprika.
- Get 3 tsp of Sriracha sauce.
- Get 4 Tbsp of extra virgin olive oil.
- You need to taste of salt.
After preparing the components, now you are ready to prepare your appetizing Smoky Red Pepper Chili Chicken: by following the instructions below:
- Preheat oven to 350°F – 180°C Place the bell peppers directly onto a high flame on your stove or burner. Turn it ensuring it becomes charcoal black all over. Don’t be scared to make it really black. Remove from heat, place in a bowl or container and cover until cool enough to handle. Using your hands, simply rub away the burnt skin, it should peel off easily. Remove the core, seeds and scrape away any remaining seeds. Cut into rough pieces ready for blending..
- To a food processor, add the roasted capsicums, peeled roughly cut red onion, honey, minced garlic, balsamic vinegar, smoked paprika, sambal oelek or other chili paste, olive oil and season with salt. Blend all ingredients into a smooth paste. Add a little more oil if it does not blend properly..
- Breakdown your chicken into pieces keeping the bones including the breastbone. Score the skin several times using a sharp knife..
- Pour the chili mixture into your baking pan and smother the chicken pieces in the chili mixture using your hands, spread the mixture so it coats all the chicken pieces evenly. Place roasting pan and roast for 50 minutes at 350°F – 180°C or until the chicken is nicely cooked. If you see a little burnt black on some pieces, that’s perfect, it’s supposed to have some black on it for that BBQ flavour..
Toss the cherry tomatoes, shallots, red peppers, chicken thighs, thyme and oregano with the smoked paprika and olive oil in a large roasting tin (leaving out the garlic). Put the pepper flesh in the small bowl of a food processor, and add the cinnamon, chilli, garlic, vinegar, sugar, three tablespoons of the oil, a teaspoon and half of salt and three tablespoons of. Put the chicken in a large roasting tray and put both lemon halves in the cavity. Pour enough olive oil over the chicken to coat it n icely, then sprinkle with the paprika and some salt and pepper. Give the chicken a good rub all over to mix the oil, paprika and seasoning together.
Recipe : Smoky Red Pepper Chili Chicken:
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