When I started blogging a few months ago, I never though I would be posting a recipe. However when I made this a few days ago it turned out rather well so I thought I would share it. Enjoy 🙂
This serves – 2 people, preparation time – around 45mins.
You will need :
300-400g of Chicken Breast(s)
5-8 medium sized green jalapenos
35/40ml of oil (either ordinary or with garlic)
45ml of Peri Peri Sauce (Nandos brand – hot)
1/4 Spoon of paprika (crushed / powdered)
1/3 Spoon of crushed garlic (omit if using garlic infused oil)
Pita bread – Brown works best but any can be used.
A few slices of Cheddar cheese (mild)
Mayo (around 20g but can be added to taste)
Take 35ml of oil and bring it slowly to boil (care) and add 45ml of Peri Peri sauce. Stir well and add 1/4 spoon of paprika and 1/4 spoon of garlic (see above) along with 5-8 finely chopped jalapenos.
Boil this mixture for 20 mins after which, separate oil and solid mixture. Retain solid mixture for later.
Prefry chicken (300-400g) in oil for about 10-15mins on low heat. Do not cook the chicken all the way through, just gently simmer and cook the outside in the oil prepared from previous step.
Add a splash of peri peri sauce during cooking to infuse flavour.
Remove chicken, cut into small pieces and put on a grill pan. Before grilling, paint one side of the chicken with solid part of the sauce from earlier.
While grilling, cut pit bread in half and pretoast briefly until it is nice and crispy. In each half pita, take (and wash) a small lettuce leaf, a small amount of mayo and a thin slice of cheese.
Turn periodically and serve when cooked through and crispy on outside. Put the chicken inside the pitas and serve immediately. 🙂