5 Minutes to Producing Tasty Calistos Style peri peri chicken strips

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Calistos Style peri peri chicken strips

We hope you got benefit from reading it, now let’s go back to calistos style peri peri chicken strips recipe. To cook calistos style peri peri chicken strips you only need 21 ingredients and 2 steps. Here is how you achieve it.

Here are the ingridients that are needed to prepare a perfect Calistos Style peri peri chicken strips:

  1. Provide 1 of whole chicken or 6-7 chicken fillets 2-3 freshly crushed garlic.
  2. Take of Salt.
  3. Use 1 tsp of lemon pepper.
  4. Prepare 1 tsp of vinegar.
  5. You need 3-4 Tbsp of calistos medium peri peri sauce.
  6. Get 2 tbsp of calistos peri peri spices.
  7. You need 1 tbsp of red masala.
  8. Use 1 tsp of paprika.
  9. Prepare 3-4 Tbsp of oil or olive oil or butter.
  10. Get 1 tsp of garlic and herb spices.
  11. Provide of Peri peri sauce.
  12. You need 2-3 tbsp of calistos sauce.
  13. Take 1 Tbsp of calistos peri peri spices.
  14. Get 2 tsp of tomato paste.
  15. Provide 2 tsp of lemon juice.
  16. Take 1/2 tsp of mixed herbs.
  17. Take 1 tsp of paprika.
  18. Prepare 2 Tbsp of mayo.
  19. Take 1/2 tsp of sugar.
  20. Provide 2-3 Tbsp of fresh cream.
  21. You need 2 Tbsp of butter or olive oil.

Ready with the ingridients? Here are the sequences on serving Calistos Style peri peri chicken strips:

  1. Mix all ingredients – salt, lemon pepper, vinegar, calistos medium peri peri sauce, calistos peri peri spices, red masala, paprika, oil, garlic and herb spice – together and marinate with chicken. Leave overnight or 1-2 hours. Cook in the pot or in the oven till completely done. Pour sauce over the chicken and grill in the oven until golden brown. keep basting with leftover sauce..
  2. Peri peri sauce:- Mix calistos sauce, calistos peri peri spices, tomato paste, lemon juice, mixed herbs, paprika, mayo, sugar, fresh cream and butter or olive oil and boil slightly in a pot. Pour over chicken and grill. Serve hot with chips and rice. Enjoy 😊 #mubinarecipes.

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