9/19/2025
Chicken with Citrus Piri Piri Sauce and White Beans
Simply brown the chicken, then add the sauce and some chicken broth and cook until the meat is tender and flavorful.
Ingredients:
- For the chicken:
- 2 lb. (1 kg) bone-in chicken thighs and drumsticks
- Kosher salt and freshly ground pepper
- 2 Tbs. extra-virgin olive oil
- 2 Cups Piri Piri Sauce (see note)
- 2 cups (16 fl. oz./500 ml) chicken broth, or as needed
For the white beans:
- 2 Tbs. extra-virgin olive oil
- 1 red bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 2 cans (each 15 oz./470 g) white beans, drained and rinsed
- Kosher salt and freshly ground pepper
- 2 Tbs. sherry vinegar
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh basil
- Lemon wedges for serving
Directions:
Preheat an oven to 375°F (190°C).
To prepare the chicken, pat the chicken dry with paper towels and season with salt and pepper. In a large, deep fry pan over medium-high heat, warm the olive oil. Working in batches, add the chicken, skin side down, and sear until golden brown and crispy, about 4 minutes. Return all the chicken to the pan, skin side up, and add the piri piri simmer sauce and enough broth so that the chicken is covered except for the skin. Transfer to the oven and cook until the chicken is very tender and the sauce has thickened, about 1 1/2 hours.
When the chicken is almost done, prepare the white beans: In a large sauté pan over medium-high heat, warm the olive oil. Add the bell peppers and cook, stirring frequently, until lightly charred, about 4 minutes. Add the white beans and cook, stirring occasionally, until warmed through and slightly crispy, about 2 minutes. Stir in the vinegar and simmer until thickened, about 2 minutes. Remove from the heat and stir in the parsley and basil.
Transfer the chicken and piri piri sauce to individual bowls. Spoon the white beans alongside and sprinkle with pimentón. Serve with lemon wedges alongside. Serves 4 to 6.
No-Cook Peri Peri Sauce (Fresh Blend)
Ingredients:
- 6–8 fresh red chilies (bird’s eye for heat, or milder red chilies if you prefer)
- 4 cloves garlic, peeled
- 1 small red bell pepper, chopped (for sweetness and body)
- Juice of 2 lemons (or 1 lemon + 1 lime for brightness)
- 3 tbsp red wine vinegar (or apple cider vinegar)
- ½ cup olive oil
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
(Optional: a handful of fresh parsley or cilantro for a green, herby twist)
Directions:
Roughly chop the chilies (remove seeds if you want it less hot). Place all ingredients into a blender or food processor. Blend until smooth and emulsified.
aste and adjust: more lemon for tang, more oil for smoothness, more chili for heat.