3 cloves garlic
4 hot red peppers
2 teaspoons brown sugar
1 cup coconut milk
1/2 tablespoon parsley
1/4 teaspoon salt
5 chicken breasts
If you are pressed for time, omit the 2 hours of marinating.
The first 6 ingredients make up the fixings for chicken piripiri sauce (Piripiri sauce is the national sauce of Mozambique and is modified slightly for each meat or main ingredient.) Mince garlic and hot red peppers. Combine garlic, red pepper, brown sugar, coconut milk, parsley, and salt in large mixing bowl.
Put chicken breasts in mixing bowl. Turn chicken around until they are coated with piripiri sauce. Put bowl in refrigerator and marinate for 2 hours.
Preheat oven to 475 degrees using broil setting. Put coated chicken breasts on grill in oven Put pan underneath coated chicken breasts to catch dripping piripiri sauce. Broil for 20 minutes, basting chicken with piripiri sauce 4 times, once every 5 minutes. Turn chicken breasts over. Again, broil for 20 minutes, basting chicken with piripiri sauce 4 times, once every 5 minutes.
5 minutes before chicken is ready, warm remaining piripiri sauce in saucepan on low-to-medium heat for 5 minutes. Remove chicken breasts from oven. Ladle warmed piripiri sauce over chicken breasts. Play Bob Dylan’s Mozambique and enjoy.
1) The song “Mozambique” began as a game with Bob Dylan and Jacques Levy trying to make as many rhymes for “ique.”
2) They wrote this song in 1975. Time to update it to pay homage to the culinary greatness of my hometown.
3) I like to spend some time in my Poway.
The local food is on display
All the diners love amore
It’s very nice to eat good pêche flambé
And maybe sip some Chardonnay.
Our long stop lights in Poway
Give plenty time to eat all day.
And everybody wants to dine they say
And treat our sweethearts to Chik-Fil-A.
The Muzak the speakers blast and play? Georges Bizet!
It’s very nice to sup consommé
When made from the seeds of caraway.,
Eating well-done steak with plum puree.
Flown all the way from Mandalay.
And though it’s time for leaving Poway.
You stop once more in that café.
Your body needs coffee from Paraguay
and maybe some dessert. What’s great you say
Chef Paul recommends his own Crème brulee!
From the hot ovens of his old Poway
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com