Delicious peri peri shredded chicken with vegetables is great when you need to quickly whip up a cheap meal or clear your fridge/freezer. All the ingredients come from your pantry and freezer, and you shouldn’t need to go out to buy any ingredients.
Using the fiery peri peri seasoning with its Portuguese and Southern African origin for this shredded chicken recipe is only to serve as an inspiration. The idea is for you to use what you have. I assure you, the possibilities are endless, so feel free to experiment with the ingredients and spices.
Why Shredded Chicken
Pulling chicken into shreds allows it to absorb all the flavours of whatever it is being cooked in. It is also a great way to stretch a few pieces of chicken to go around more people. Adding vegetables not only makes it healthier but also bulks it up and makes it more filling.
Peri peri shredded chicken is quick and easy to make, and very versatile. You can serve on a bed of rice, with pasta, potatoes or bread.
Peri Peri Shredded Chicken Recipe
Here are the ingredients you need...
A few notes about the ingredients...
- Seasoning: You can use any spice mix, seasoning or sauce from your cupboard. I had store-bought peri peri powder. You can marinate the chicken in peri peri sauce if this is what you have. Cajun, Suya, Jerk, Italian spices are some examples of seasoning mix, but really, whatever catches your fancy or you have available.
- Chicken: I used chicken breast from my freezer. You can use thighs or other parts of the chicken where it is easy to get the meat off the bones easily. This recipe is also an excellent way to repurpose leftover chicken.
- Vegetables: Use your favourite vegetables or whatever you have left. It is a good way to get rid of sad-looking vegetables at the end of the week.
- Salt: I didn’t use additional salt to spice the chicken because the peri peri seasoning I had already contained salt. If your seasoning doesn’t already contain salt, then should rub some salt on the chicken before adding the spice mix/seasoning.
How To Make It
Bring the chicken breasts and the vegetables out of the freezer to thaw.
Preheat the oven to 170 0C fan.
Pour the chicken breasts onto a tray and make a few slashes on the surface with a knife. Take 1 tablespoon of the peri peri seasoning and rub all over the chicken. Leave for 15 mins.
Arrange the chicken on a baking tray and place it in the oven. Depending on how big the chicken breasts are, it will take between 20 – 25 mins for the chicken to cook through.
Allow to cool for a bit to make for easy handling, then shred by pulling apart with your hands or two forks. It is easier to shred while the chicken is still warm.
Meanwhile, while waiting for the chicken to bake, you can get started with the other ingredients.
Heat the oil in a saucepan under medium heat.
Add the onion and allow to brown a little with continuous stirring. Next, add the garlic and stir for around 30 secs.
Add the chopped tomatoes and ground pepper, the remaining peri-peri powder with a little salt. Cover the pan and allow to cook for around 10 mins. By this time, the chicken should be ready.
Pour in the shredded chicken, sweetcorn and green peas. Stir and cover the pan. Allow to simmer for 5 mins, then remove from heat and serve.
Related Recipes
Other chicken recipes to try...
Kuku Paka (East African Chicken Curry)
Easy Yassa Chicken
Peri Peri Shredded Chicken With Vegetables
Ingredients
- 3 Chicken Breasts
- 1½ tablespoons Peri peri Seasoning
- 3 tablespoons Oil
- ½ cup Chopped onions or ½, chopped
- 2 cloves Garlic chopped
- 1 can Chopped tomatoes
- 1 teaspoon Ground pepper/Pepper flakes
- 1 cup Green peas
- 1 cup Sweetcorn
- Salt to taste
Instructions
- Bring the chicken breasts and the vegetables out of the freezer to thaw.
- Preheat the oven to 170 °C fan.
- Pour the chicken breasts onto a tray and make a few slashes on the surface with a knife.
- Rub 1 tablespoon of the peri peri seasoning all over the chicken. Leave for 15 mins.
- Arrange the chicken on a baking tray and place it in the oven. Allow to bake for 20 - 25 mins.
- Leave to cool. While still warm, shred by pulling apart with your hands or two forks.
- While the chicken is baking, heat the oil in a saucepan under medium heat.
- Add the onion and allow to brown a little with continuous stirring. Next, add the garlic and stir for around 30 secs.
- Add the chopped tomatoes and ground pepper, the remaining peri-peri powder with a little salt. Cover the pan and allow to cook for around 10 mins.
- Pour in the shredded chicken, sweetcorn and green peas. Stir and cover the pan. Allow to simmer for 5 mins, then remove from heat and serve.
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