Creamy Peri Peri Chicken Final

Make the peri-peri marinade: place all the ingredients in a bowl or small jar and mix until well combined.

Season the chicken with salt and pepper to taste, if desired. Note: I didn't add any extra salt or pepper because the marinade has plenty of flavors.

Place the chicken in a large container or sealable plastic bag. Add 2/3 of the peri-peri marinade and move the chicken around until well coated with the marinade. Refrigerate for at least 30 minutes or overnight.

Heat a skillet over medium-high heat. Add butter and oil. Place chicken in the skillet and cook thoroughly until it reaches 165°F and nice golden color. Remove chicken from the skillet and set aside.

In the same skillet, sauté the peppers for 2 – 3 minutes over medium-high heat. Add the reserved marinade and bring to a boil; cook for 5 minutes. Reduce heat to medium-low. Add heavy cream. Mix until well combined. Return the chicken and any juices to the skillet; bring to a boil. Coat the chicken with the sauce. Simmer uncovered until the chicken is heated, about 3-5 minutes.

Sprinkle with parsley, if desired. Serve.

Equipment Needed