Photo: Jennifer Causey
Yield
Serves 4 (serving size: 1 chicken breast and about 3 tbsp. sauce)

Piri piri is a bright herb-and-chile sauce popular in Portugal and parts of Africa. It's traditionally red, but we go green with fresh poblano, jalapeño, and basil. Seed or omit the jalapeño for less heat. Serve with roasted potatoes or a green salad with a delicate vinaigrette so as not to overwhelm the flavor of the main dish

If you crave juicy, flavorful chicken breasts, then follow this simple recipe. You'll end up with a golden brown platter of delicious chicken ready for the tasting. If you omit the piri piri sauce, this is a classic, seared chicken breast that can be used in any recipe including chicken salads, soups, or casseroles. 

How to Make It

Step 1

Place basil, poblano, stock, jalapeño, vinegar, juice, 1/4 teaspoon salt, sugar, garlic, and 3 green onions in the bowl of a food processor; process until finely chopped.

Step 2

Heat a large skillet over medium-high. Add oil; swirl to coat. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper. Add chicken to pan; cook 5 minutes. Turn chicken; cover, reduce heat to medium, and cook 8 minutes. Add basil mixture to pan; bring to a simmer. Cook, uncovered, 5 minutes. Place chicken on a platter; drizzle with basil mixture. Thinly slice remaining green onion; sprinkle over top.

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