Smoky Red Pepper Chili Chicken:

Name: Smoky Red Pepper Chili Chicken:
Cuisine: British
Ingredients: 1 whole chicken, broken down; 2 Red bell peppers (Capsicums); 1 medium whole red onion; 2 Tbsp honey; 4 cloves garlic; 2 Tbsp balsamic vinegar; 2 tsp smoked paprika; 3 tsp Sriracha sauce; 4 Tbsp extra virgin olive oil; to taste salt

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Smoky Red Pepper Chili Chicken:

Lubna’s Kitchen @lubnaskitchen

Saved

Ingredients

1whole chicken, broken down
2Red bell peppers (Capsicums)
1medium whole red onion
2 Tbsphoney
4 clovesgarlic
2 Tbspbalsamic vinegar
2 tspsmoked paprika
3 tspSriracha sauce
4 Tbspextra virgin olive oil
to tastesalt

Saved

Steps

1

Preheat oven to 350°F – 180°C
Place the bell peppers directly onto a high flame on your stove or burner. Turn it ensuring it becomes charcoal black all over. Don’t be scared to make it really black. Remove from heat, place in a bowl or container and cover until cool enough to handle. Using your hands, simply rub away the burnt skin, it should peel off easily. Remove the core, seeds and scrape away any remaining seeds. Cut into rough pieces ready for blending.
2

To a food processor, add the roasted capsicums, peeled roughly cut red onion, honey, minced garlic, balsamic vinegar, smoked paprika, sambal oelek or other chili paste, olive oil and season with salt. Blend all ingredients into a smooth paste. Add a little more oil if it does not blend properly.
3

Breakdown your chicken into pieces keeping the bones including the breastbone. Score the skin several times using a sharp knife.
4

Pour the chili mixture into your baking pan and smother the chicken pieces in the chili mixture using your hands, spread the mixture so it coats all the chicken pieces evenly. Place roasting pan and roast for 50 minutes at 350°F – 180°C or until the chicken is nicely cooked. If you see a little burnt black on some pieces, that’s perfect, it’s supposed to have some black on it for that BBQ flavour.