HOW to COOK the most DELICIOUS Portuguese PIRI PIRI CHICKEN from Scratch! (PORTUGUESE RECIPE Easy)
Вставка
- Опубліковано 3 лип 2020
- HI Everyone,
Thanks for watching my 3rd UA-cam Vid the Methods and Ingredients will be out in the description shortly.
Much Love
Cooking like Ramos !
Hi Guys & Gals,
Make sure you Like & Subscribe if you enjoyed the vid, please also leave any comments below on what dishes you would like to see !
Thanks again for all the support,
Cooking like Ramos
Awesome upload👌👍😋👍👏😍👏😍😋👌Nice upload dear
簡単料理おかずレシピ Easy cooking japanese food recipes thanks 😊 subscribe if you enjoyed my next vid will be out soon ✌️😀
looks amazing.. knew you should have come to work in the kitchen!
Mark Glass thank you mate means a lot !
Looks good! I’m going to try this soon. Subscribed!
Thank you Julie ! and welcome :)
Watched with my mom who immigrated from São Miguel. After watching several videos we stumbled across this and her reaction. “É assim que se faz” (that’s how you do it.) currently rewatching for the recipe.
This is the real deal good stuff. Wasn’t able to find the peppers specified but used something similar. Wish I had taken a photo but it was devoured in a blink.
My mouth is watering 👍🏼
Maksim Conn thanks bro
Great video!!! 💛💛
Letty's Sparkle obrigado
Vou te convidar a minha casa pra fazeres tu, primo!😁😂💪🤗👏👏👏👏
Estefany Jardim 😍😘
Brilliant video, well explained and easy to follow. I just need to buy a bbq now.
Glad it was helpful! thanks so much my next video is up very Soon keep posted, much love !
Hi Thomas my latest videos out now 😊👍
OMG, I’m starving looking at this. That looks amazing 👍🏻
TheZeeman01 thanks Indeed!
Awe penny is a star in the making...
Amazing 😍🙌
Auburn Gabriel thank you 🙏
Fantastic talent
Thank you so much
Literally....
The SoBo Mile: Southbourne for Bournemouth Foodies any chance for a subscribe to support local 😉
@@cookinglikeramos127 Literally just subscribed mate.
Looks unreal, please bring some round for us all
Yummy sharing dear friend
New friend 👍🔔
Hit the bell button
Have a good day
Like
Thanks indeed much love
My latest videos out now 😊 check it out
Kitchen and Craft Channel latest vids out 😊
Great work Pedro! Looks amazing!
Darren Redgwell thank you 🙏
Direct braaing over coals. Brilliant job.
Awesome job Pedro. Great idea to start this channel. Quit the day job in no time. Keep on cooking. Love it 😁
תרגום עיברית
Cooked this tasted bloody Awesome !
Looks soooooo good !
Finally, someone who knows what he is talking about. The cutting of the chicken through the breast proved that you know your churrasco technique. Most pretenders of this recipe end up removing the back bone which is a no no. You got this bang on including the marinade and the grilling technique.
Thank you so much this comment made my day ! My grandmothers surname was Oliveira also, appreciate the support.
You are one culinary sadist, Pedro! I’ve seen many Peri-Peri Chicken videos, but yours is the best. Hope it tastes as good as it looks! Lovely daughter too! I was also wondering what piece of junk have you adopted to make your grill. It’s great! Seen one like this in Portugal made of old refrigerator. What is it? Cheers!
Thank you so much for the lovely comment ! It was basically a beer keg cut in half then we welded steel into a grill, really keeps the heat in the bbq 🙌🏽
@@cookinglikeramos127 A beer keg! Makes sense! What is the griddle made of? Really cool, and it looks as it serves its purpose! Stay well, my friend! 👊👍
My dad used to own a restaurant franchise called Porto's Peri-peri and it was my favorite food I've ever tried. Nice video.
Thanks so much man ! Means a lot! Sounds awesome would love to have tried it ! Where abouts was it ?
No problem man, also Porto's is in America lol.
love it...
Thanks mate
um..... YUM!!!
So tasty 😋 thanks your connecting
🔥🔥🔥Crazy delicious, can’t wait to try this!!🏆✨
Haven't tried your recipe yet, but in terms of look, your piri piri sauce is what looks the most authentic by far. I have watched countless videos of how to make this sauce, but they all looked like tomato sauce / butter chicken sauce and not real piri piri sauce. I will try your version and give you an update.
Thanks so much for your comment 🙌🏽 let me know how it goes make sure you get a picture and tag me on Instagram 🤙🏽
@@cookinglikeramos127 hey! Tried it a few days ago. And in terms of taste, it was by far 100% good and authentic. I have been trying to replicate the piri piri sauce of my favorite Portuguese restaurant for a while and your recipe was on point. I was able to fully reproduce the taste by adding even more lemon juice to your recipe. And trust me, there are many Portuguese restaurants where i live, but the one i go to, is the one where it is always full of Portuguese, unlike the others who have more locals as customers.
The only other difference with my recipe except adding more lemon juice, i also put half a red bell pepper. Because i wanted a bigger quantity of sauce, without making it even more spicy. And i also did not put hot sauce.
Keep up the good work mate. In terms of taste and texture, your sauce is definitely the best and most authentic one on UA-cam.
Edit: i do not have any social medias account, sorry.
Awesome, keep up the good work, I love Piri Piri chicken...:)
CookingaRound thanks so much, and thank you for supporting means a lot
So yummy, loving this 💯❤️👌
Thank you 😋
👍👍👍
Timur Chef thanks Timur 👍
Best video from this channel
Thank you !
It is so good thank you for the recipe 👌
Thank you so much means a lot
Hi Pedro. Like your cooking and love your lil angel ❤
Thank you so much ! ill be checking your channel out soon !
I have been looking for this recipe done properly for a while.....Thank you Sir
Thanks so much !
Looks delicious 😋 but not to much chilli 🌶!!
Thanks indeed 😊
dang! this looks AMAZING!
Thanks so much !
@@cookinglikeramos127 Ramos can I ask, how do I know when the chicken is fully cooked? thank you!
@@nikehike basically when the juices run clear, or if you cut in to the chicken and the meat if cooked all the way to the bone, or buy a temperature cage then you can never go wrong 🙌🏽
Many years turning chickens
Love turning chicken 🐔
Blimey, I just ate breakfast but now I want to try this.
Looking so good. The only thing always is the marinate turns black and sometimes bitter before the meat is cooked through.
So cute you and Penny are pros 💞
Thank you Elsie means a lot !!!
Can you put the ingredients in the comments?!
Steven Timpson of course
Love it but not to spicy 🌶
TUGA NA COZINHA...achei o lume muito perto e queimou um bocadinho, no entanto o molho parece delicioso. parabéns
👍🏼👌🏾
peri-peri chicken is from Mozambique and Portugal is taking credit for ,It is often thought of as a Portuguese dish, but its history originates in Mozambique. When the Portuguese settlers came across the African Bird's Eye pepper, they made it into a marinade which they brought back to Europe.
I completely agree my friend, I love food from Mozambique we learnt a lot from them. Happy new year to you !
Mercas, you must be very ignorant to say that. First of all it is Piri Piri. Than furthermore the piri piri pepper was brought to Mozambique by the Portuguese from the America's. If you know the logo of Nando's you see a rooster on top of the logo. The rooster has nothing to do with Mozambique but has historical reference with Portugal, (galo de Barcelos). So once more the pepper has no history in Africa before the Portuguese. Portuguese don't take credit for what they have not done.
ignorant is you piri-piri, piripiri or pili pili)[1] is a cultivar of Capsicum frutescens that was originally produced by Portuguese explorers in former Portugal’s Southern African territories[2][3] (particularly Mozambique and its border regions with South Africa) from the malagueta pepper and then spread to other Portuguese domains.
@@donfudido where did you get the idea that the Portuguese bought from south America, Nando was founded in South Africa by Luso Mozambicans, get your facts right then call me ignorant.I know Bacalhau com Natas is a Portuguese dish even thou we use it in our culinary so accept that piri Piri chicken is Mozambican period
@@donfudido Nandos The restaurant was founded in 1987 in the Johannesburg suburb Rosettenville, by Mozambique-born Fernando Duarte and South African-born Robert Brozin. Upon visiting a Colonial Portuguese-African[1] takeaway named Chickenland(restaurant Peri Peri), and trying the chicken with peri peri (a sauce that was first developed in nearby Mozambique and further refined in South Africa before being exported to other Portuguese territories and mainland Portugal) they bought the restaurant for about R80,000 rand (equivalent of about £25,000 at the time).[2] They renamed the restaurant Nando's after Fernando's first born son. By 1989, the restaurant had three outlets in Johannesburg and one in Portugal.[3][2] Capricorn Ventures International acquired the chain in 1992.[4] As of 2017, there were over 1,000 Nando's branches in 35 countries.[5]
ITS YOUR BOY I LOVE AND MISS YOU KILLER XX THIS IS WICKED XX
gingersean mate thanks so much !
Miss you too mate come round for some chicken 🐓
Cooking like Ramos so taking you up on that date ! Been thinking of you mate il be in touch soon try message on here or something xxxx have a great day bud xxx
This looks awesome! Just subbed and thank you for checking out my cooking videos as well (saw your comments too!)
Frachelli TV thanks so much man means a lot, will be checking out the rest of yours hopefully give me some ideas for the future 💪🏽
Cooking like Ramos feeling is mutual!!!
i never remove any seeds from peppers. And Whisky for piri piri with lemonjuice
Think you need more chilis :p
🔥🔥🔥😂😂😂✌️
Without stating the obvious (using a blender), what is the difference between this Peri Peri recipe and the one with the birdseye chilis in a jar (your other video)?
Hi, can you give me some tips using a kettle bbq? Thank you.
Yes I can
Apart from the oregano that we don't use much on portuguese cuisine the cider vinegar only as a second choice and the box grill the rest was pretty accurate and well done.
Nice video.
Congrats and keep up the good work.
Thanks so much
What type of coals do you use?. Is it lump, briquettes, does it matter?
Hello ! Great question I tend to buy good quality lump coal typically Brazilian it gives the food a smokiness, briquettes tend to have chemicals soaked in and they tend to burn really quickly, hope this helps
Ethan from 02
Awesome meeting you 👍🏽🙌🏽
What brand of wire basket do you use to hold the chicken?
I just purchased off amazon want me to find you link ?
@@cookinglikeramos127 I’ve been looking on Amazon and can’t find this exact one. If it’s easy enough, please do share the link.
Obrigado pela receita mano.
Muito obrigado
you forgot the secret ingredient- whiskey 🥃
Is that the Amway knife you are us?
Hello 👋 no idea what your saying
@@cookinglikeramos127 I was interested in knowing about the knife you used in the video. I wanted to know if it was an Amway knife. Sorry it was late at night when I wrote and didn't proof read it
Super Bock tambem e bom
Can you use a gas barbecue for this
absolutely ! works really well !
You don’t list the hot sauce in ingredients ? What’s it called ?
I’ll up date it this week
Hottest part is membrane
I want the recipe and hot sauce recipe
Will update this in the description 🙌🏽
Of all the chickens he can find is a free one , goosh man clean the darn chicken before cooking.
Make sure you wash with lime and flor k.
After remove all dem thing feathers and such k
6:08
Or-ah-gon-ah ???😜🥴
🤣
This is not the real sauce, just another curious thing from the kitchen. The origin of chicken barbecue originates in Angola, and as an Angolan I know what I'm talking about
It's burned black carbon.
I love black carbon 😘
It's African.....
it originates from Mozambique, where the Portuguese colonised the country during the years of exploration.
what is your wife salary?
You lost me when you cut the chicken through the breast bone and left the neck and spine
Bye 👋
you fucked up the chicken.
Nah bro tasted amazing 😉
This is not remotely Portugese, Peri Peri, Piri Piri or even Nandos. This is the net result of cultural dilution.
😂 thanks for your comment Aaron
Aaron. When you make a comment like that, you should probably also add why it’s not “remotely Portuguese” and what is more Portuguese.
I’m sure the chicken doesn’t care what country’s recipe people use to enjoy the bird. Same goes for the taste buds. Wonder where all the malcontents come from. Just cook something and be quiet, or get a job. No appreciation for what people do, to entertain snobs like you!
NOT (PORTUGUESE RECIPE) . Looks good and I bet it tastes great. But it's not Portuguese Piri Piri recipe by far. Label it as your take but not 'Portuguese recipe'. None of the following is in the real recipe: Hot sauce? That's what you're meant to be making, Piri Piri sauce/baste, not adding someone elses sauce as an Ingredient. Locals would scream if they saw this. And no butter, oregano, finger chilli, green chilli, scotch bonnet, white wine/vinegar cider or parsley. A whole parsely bunch however, is often used as a brush to baste the sauce on. And where's the bay leaves? I lived near Guia, the Piri Piri Chicken Capital of Portugal, and learnt from the locals how to make this. Nice presentation though.
Thanks for your comment and I appreciate it, I’m originally from the island of Madeira, where about in Guia did you live ?
@@cookinglikeramos127 A bit further west in the coastal town of Carvoeiro. I was lucky my staff knew where the best Piri Piri was and it's claim to be the best place to get. It's great with prawns and lobster and crab also.
@@paulgibbsbkk nice sounds awesome 😎
If you want to try the most authentic recipe, let me know. Not sure how to get it to you though. Much simpler and the real deal. But, I'm not taking away from your recipe. It looks great. A sort of inferno version
why don't you share the recipe with us then?