Attention COOKS: Cooking Challenge - Who's in?

I will be cooking Chicken Piri Piri.

Here is my entry:

Chicken thighs & brisket rice noodle pho

Topped with fried chicken skin, mushrooms, water chestnuts, l lemon, lime, green onion, broccoli straw, bean sprouts, soy, toasted sesame seed, sesame oil, jalapeño, sriracha, seaweed, and cilantro

Sounds like way too much math involved. For those reasons.... I'm out.

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Could you put the date in the post?

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Done. 10/4/2020.

You must share your recipe.

I might do Vietnamese Caramel Chicken and Malaysian Chicken Rendang, but not sure.

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You must share your recipe.

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Not sure if you are being sarcastic or not, but this is the simplest recipe ever. Freshness is key!!!

I bought a pack of 6 thighs. I deboned and removed skin (saving the skin). I threw the kitchen sink at the water I boiled the thighs in (trying to make sure to stay on the Asian side). After chicken is done, I strained the broth, thinned it, and reduced it with mushrooms. I diced the thighs and placed on side. I deep fried the skins as a topping for the pho.

The smoked brisket is something I already had in freezer. Simply thawed, heated, and placed on side.

When we do pho (or ramen) in our house, it’s always build your own. All the ingredients listed in my post above are in bowls on the side, you simply get noodles, broth, then build your own pho (I like everything).

This is a photo of the last time we did “build your own fried rice”, but it’s the same thing with ramen or pho, we set the sides out and you take what you like:

I think I'll do some kind of smoked kabob. We'll just have to see what happens.

I'll do something.

Okay. I marinated the chicken in a Piri Piri marinade.

The Piri Piri sauce recipe is as follows:

2 tablespoons extra-virgin olive oil
1 large red bell pepper, seeded and finely chopped
1/2 onion, finely chopped
3 fresh red Fresno chiles, seeded and finely chopped
3 Arbol chiles
3 garlic cloves, minced
1 tablespoon sweet smoked paprika
2 tablespoons red wine vinegar 1 tablespoon fresh lemon juice
1/4 cup water
Kosher salt
Freshly ground pepper

Heat the olive oil until shimmering. Add the bell pepper, onion, Fresno chiles, Arbol chiles, garlic and paprika and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 12 minutes.

Scrape the mixture into a blender and let cool slightly. Add the vinegar, lemon juice and water and puree until almost smooth.




The marinade is as follows:

1/4 cup chopped fresh cilantro
1 2-inch piece fresh ginger, peeled, thinly sliced
1 large shallot, peeled, quartered
3 garlic cloves, peeled
1/2 cup piri-piri sauce or other hot pepper sauce from above
1/4 cup extra-virgin olive oil plus additional for brushing
1/4 cup fresh lemon juice
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Put all ingredients into a blender and blend into smooth. Put chicken and marinade into a ziploc bag and marinate overnight.



When I put the chicken on the grill, I like to put the chicken skin side down in the hot zone for just a minute to crisp up the skin and give the chicken some color. Then I rotate it into the indirect heat.


Once the chicken is at 175, I pulled it and poured the gaze over the top.



Glaze
3 tablespoons butter
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced

2 tablespoons piri-piri sauce or other hot pepper sauce
2 tablespoons fresh lemon juice
2 tablespoons honey



This turned out outstanding. Spicy, but tangy. The lemon juice gives it the tang, but the peppers give it a nice kick.