Portuguese Guy makes an Authentic PIRI PIRI !

Guys it doesn't get easier then this, and this recipe just keeps giving the longer you leave it the better and hotter the oil gets !
All you need is
-Olive Oil
Whiskey 40 ml
Dried birds eye chillis 15g
3 -4 Bay Leafs
Garlic Cloves
When I cooked I used a whole spatchcock Poussin ( very similar in taste to a chicken but just so much more juicy especially corn fed)
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[@cookinglikeramos127]

This Piri Piri oil is down to the amount of time you leave it to absorb those flavours, when will you be making yours ?

[@PinchofMintCookingChannel]

Making it right now brother!

[@hannibaldon]

This isn’t peri peri sauce. It’s supposed to be orange and creamy not a flavored oil

[@cookinglikeramos127]

@@hannibaldon no it’s not. Thats Nando’s

[@cookinglikeramos127]

@@hannibaldon if you got to Portugal and you expect to see a creamy orange sauce, you’ll be looking for a long time 🤣

[@willembotha113]

kzbin.info/www/bejne/jGLLgHqof6l-h68si=XNowHaCcDLgZoh2X

[@Porscheman1]

Good video! I blended all the ingredients and then basted the bird, squeezed lemon just before serving.

[@PinchofMintCookingChannel]

Looks amazing mate! I’ll be giving this a try for sure! Keep smashing it man 👊🏻

[@cookinglikeramos127]

thank you my man

[@CarFettle]

I'm drooling just watching, going to give this a go!

[@odeteramos9401]

Stunning

[@MichaelNwankwo-x2d]

i love piri piri and is so yummy.i am drooling to eat the delicious food that you made.

[@cookinglikeramos127]

Thank you so much

[@thomasgreen4175]

Nice job,you probably wanted to put a few papers in a food processor it would be loads of flavor

[@chrisspreezy6957]

Absolutely loved your first Peri chicken video. I have tried twice now following your instructions but after 5 minutes the bird is completely burned! What exactly am i doing wrong? Is the charcoal I am using too hot, if so, when do I know when to start the cook? Thank you for another great video!!

[@cookinglikeramos127]

Hello Chris, thanks for watching as always ! Try increasing the height of where the chicken is so essentially not to close to the goals, also let the coals go white. Once you start cooking keep a close eye on the chicken and when it starts to get that charred look turn it, add the sauce/oil! Then repeat if it’s 2 minutes into cooking and you can see the colour getting very charred it means your coals are to hot so you may need to turn it more frequently! I hope this helps and please share photos on my insta would love to see

[@joaomelo8562]

Do you keep the sauce in the fridge or room temperature? Great content mate, parabéns.

[@jamide-andrade.770]

Room temperature when ingredients are marinating in the oil. Oil is a natural preservative and storage method, you want to turn the jar as he said so that the ingredients are submerged or they will mould. The fridge would work too, but would not be as effective as the oil will harden.

[@tommyh500]

Looks tasty. Would you say the peri peri is more of a cooking marinade rather than a sauce ?

[@Tim020-t8s]

Hi Ramos, Great video. I tried to make it and i am now 1 week in the process. The only difference is mine is very thick. Almost butter. Do you have any idea how comes? Maybe to much olive oil? How much did you use? Best, Tim

[@cookinglikeramos127]

Hello Tim, leave it out in room temperature, also use a good extra virgin olive oil. I use about 150-200ml of olive oil shot of whiskey or brandy and then add all the other ingredients

[@carlosmatos7273]

Really good

[@cookinglikeramos127]

Thank you my friend

[@pinterestexpress8870]

Thanks for the vid. Been looking for that authentic piri piri sauce for years. Do you not need to heat the garlic & chilli in the oil? I made a separate garlic oil & chilli oil a few years ago-basically put garlic in a jar & topped it up with oil & did the same for the chilli’s, then i read you have to heat it or it will poison you?

[@AnthonyJohnson-w1b]

Yeah, I just made this recipe but I did some research on botulism with garlic and oils and it’s a bit concerning. I think I need to do more research. I don’t think this guy should be storing the stuff at room temperature for so long. I know the alcohol probably helps kill some stuff off, but still seems like it could be dangerous. I think if you brush it on while it’s cooking is probably fine but if you drizzle on after it’s room temperature that could be a concern.

[@devinarunnoo155]

wow so yami

[@imransadiq4149]

Hi there. What's an alternative for whiskey in your recipe? Please let me know. Many thanks

[@cookinglikeramos127]

You could use rum, Madeira, sherry, or not add any alcohol at all rums really good

[@imransadiq4149]

@@cookinglikeramos127 thanks

[@iridaalice]

How big is the jar and how many oil do you use. Thank you

[@rajpuitani6787]

I just subscribed because of his daughters request,,👍.

[@ultimate0000]

Liked and subbed, could I blend those ingredients together and then leave it in the Jar for a month? or am I better off just following it the way you do it?

[@cookinglikeramos127]

Yes you can, that’s what I do !

[@yellowhorse1]

i have so many questions why olive oil not a more high temperature resistant oil like avocado why you don't crush the Peppers? where is the lemon? why you only chew 3 times than swallow? this confused me the most tbh why the plastic thing to turn over the chicken on the grill? its like silicone on top or something i don't want to be rude it just got my attention

[@rf7992]

Wow looks banging 😊

[@auburngabriel]

😍😍😍

[@klber1081]

Delicious

[@suzannebrown945]

❤

[@antonioduarte8617]

Merveilleux

[@Nnnj23]

Thanks. I was wondering why I see Portuguese chickens butterflied down the breast bone. Everyone else removes the back bone. It looks better flattened by cutting down the breast

[@cookinglikeramos127]

Completely agree, in Portugal everyone cuts through the breast, not sure why they cut the back bone 🤣

[@best7best711]

That looks great.. and your little girl is beautiful.

[@cookinglikeramos127]

Thank you very much

[@ask-televisionmartingremme9253]

I make it with piripiri Oil and BUTTER and of course Garlic and Lemon and Medronho and red vinagre and also with some beer . Not Whisky. And you also should remove the part of the wings and the feet.

[@cookinglikeramos127]

Can’t wait to see your video, when you make it I’ll give it a try ! 🙌🏽

[@ezekielgskeen8607]

African's from Mozambique

[@auburngabriel]

This looks lush 😍 and vegan I believe?

[@imadumass2378]

Where from Portugal are you from?

[@cookinglikeramos127]

From the island of Madeira

[@imadumass2378]

@@cookinglikeramos127 what's your grandfather's name if you don't mind me asking. Originally what part of madeira did they grow up?

[@cookinglikeramos127]

@@imadumass2378 from my Fathers side it’s Antonio Ramos, I lived in Madeira then moved to England, however I will be moving back one day, we are from Santo António

[@imadumass2378]

@@cookinglikeramos127 were they from the mountains?

[@cookinglikeramos127]

@@imadumass2378 yes I grow up in a placed Called Trapiche which is quite high up in the mountains, are you from Madeira ?

[@Grow_A_Pair]

Ahhh botulism....The ol' raw garlic in oil special.

[@feefvanderfeef5588]

3:29

[@vinceb557]

So I want to replicate this but everywhere online you can find resources that warn you for the dangers with garlic in oil causing botulism... is the garlic a must and how come this is known as such a dangerous combination, yet every Piri Piri oil recipe I can find uses this ?

[@willembotha113]

Look for recipes of Mozambique Piri Piri chicken.

[@willembotha113]

kzbin.info/www/bejne/jGLLgHqof6l-h68si=XNowHaCcDLgZoh2X

[@joewaring6807]

It's not the garlic per se, bay leaves and other garden products can have botulism spores, which can grow in oil. The addition of vinegar or lemon juice will prevent the spores from growing (and are tasty too)

[@amnajamal4298]

Proper alternative to the whiskey plz… cant have alcohol for religious reasons

[@cookinglikeramos127]

Apple cider vinegar 👍🏼

[@vandaman85]

I’ve just made the oil, would you not add lemon juice? Also I used fresh Birds Eye’s instead of dry, I assume that’s ok?

[@cookinglikeramos127]

Yes perfect

[@vandaman85]

@@cookinglikeramos127 it was amazing mate. Thanks for the recipe 👍🏻

[@micahlowbe9067]

Where is the portugese guy?

[@cookinglikeramos127]

Here 👋

[@acaciomadeira5147]

You need to mafrinade the chicken wigh that chili you made put it in a food processer ,whats tbe point of making insigions in chicken if ykur not going to marinade it for 24 hours thats the purpose so the marinade gets into the chicken meat

[@cookinglikeramos127]

No you don’t

[@acaciomadeira5147]

No wisky in piri piri bro ,whitd wine maybe but not whiskey

[@cookinglikeramos127]

yes there is

[@acaciomadeira5147]

No there isn't white wine I' can tell you I'm porrtuguese myself and they don't use whiskey maybe in your fantasy world

[@cookinglikeramos127]

@@acaciomadeira5147 im Portuguese you know nothing 😆, it’s whiskey when you go to Portugal come talk to me 🤣🤣🤣

[@acaciomadeira5147]

I'm portuguese been there a few times also no whiskey look even on portuguese vlogs making it not one uses whiskey, let .e tell you I trained with 20 European chefs so I know one or 2 things about cooking

[@cookinglikeramos127]

@@acaciomadeira5147 😆 amigo está receita e minha se não gostas, vai fazer um KZbin e faz a tua receita vai sempre ter uma pessoa que vai dizer “que não é assim” eu sou da ilha da Madeira e esta receita aprendi num restaurante que se chama frango da Guia depôs modifique na minha maneira👊🏽

[@Solitaaaaaaa]

That aint f peri peri

[@cookinglikeramos127]

@@Solitaaaaaaa correct ☑️ it’s “Piri Piri” 😆😆😆

[@andreraposo72]

Salt man! No salt in the oil mixture? And vinegar? You guys calling stuff authentic and by-passing basic ingredients....

[@erichkukkuk3817]

As a south african watching this, and having eaten it in Mozambique on numerous occasions (and it being extremely popular in south africa, the birth place of nandos), I am wondering where the acid is. Peri-Peri has a amazing sour tang to it, that you just wont get here. Dont get me wrong, the chicken looks tasty, I just wouldn't call it authentic.

[@willie549]

​@@erichkukkuk3817Peri peri Chicken is a Portuguese dish

[@erichkukkuk3817]

@@willie549 You do realize that Mozambique was a Portuguese colony? And that peri peri literally comes from piri-piri which was they local term for birds eye chillis?

[@willie549]

@@erichkukkuk3817 Who brought the chillies to Mozambique?

[@willie549]

@@erichkukkuk3817 It was Portuguese settlers in Mozambique who invented the dish

[@JohnDoe-zi3gr]

Wrong. Dont make incisions, or else the chicken wont be that juicy.

[@garethg7515]

You did not even use peri peri chillies only found in certain regions of Africa so not authentic peri peri. Remembering the Portuguese owned part of Africa

[@cookinglikeramos127]

yes I did,

[@vandaman85]

Did you not watch the video? He definitely did

[@erichkukkuk3817]

African birds eye chillis are native to the eastern coast of southern africa. Though fresh chillis work better than the dried versions

[@SaltyPirate71]

Removing the backbone, a lá spatchcock, leaves the breast in tact and allows the heat to more easily penetrate the bird. Splitting the breast leaves to open parts of the breast and allows the heat to force moisture out of the breasts, drying them out quicker and more easily. Sometimes, you need to process the logic of something before you just dismiss it.

[@CharlieKeiser]

A Portuguese guy with an English accent 😂🤡

[@cookinglikeramos127]

@@CharlieKeiser well yeh I was born in Madeira moved to England learnt the language and speak both fluently, how many languages can you speak ?

[@devinarunnoo155]

wow so yami

[@cookinglikeramos127]

Thank you