20-Min Piri Piri Chicken with Beans & Salad
Pan-seared chicken thighs with a fiery piri piri sauce, served with garlicky stewed beans and fresh salad. Portuguese heat in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 480
- Protein
- 48g
Ingredients
- 3 whole red chili peppers, fresh
- 4 whole garlic cloves
- 1 whole lime
- 1 tbsp paprika
- 4 whole chicken thighs, boneless skinless
- 1 can (15 oz) canned beans (white or cannellini), drained
- 3 cups mixed salad greens
Instructions
- 1
Blend chilis, garlic, lime juice, and paprika with 2 tbsp olive oil into a rough paste.
- 2
Pat chicken thighs dry. Season with salt and pepper on both sides.
- 3
Heat 1 tbsp oil in a large skillet over medium-high until shimmering.
- 4
Sear chicken 5 minutes per side without moving until golden and cooked through.
- 5
Spoon piri piri sauce over chicken, then add beans and 1/4 cup water to the skillet.
- 6
Simmer 3 minutes until sauce coats the chicken and beans are warmed through.
- 7
Toss salad greens with a pinch of salt and squeeze of lime, then plate alongside chicken.
Tools you’ll need
- blender or food processor
- 12-inch skillet
- paper towels
- wooden spoon
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