Creamy Peri-Peri Chicken with Golden Fries
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 2
Calories per serving: ~690 kcal
Ingredients
For the Creamy Peri-Peri Chicken:
2 chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
Salt & pepper to taste
1 tsp smoked paprika
½ tsp chili flakes (adjust to taste)
1 tsp garlic powder
100 ml double cream (or heavy cream)
2 tbsp mayonnaise
1 tbsp tomato paste
1 tsp white vinegar or lemon juice
1 tbsp chopped parsley (for garnish)
For the Fries:
2 medium potatoes, cut into fries
Vegetable oil for frying
Salt
Optional: parsley for garnish
Instructions
Prep the fries: Peel and slice potatoes into fries. Soak in cold water for 15 minutes, then pat dry.
Cook the fries: Heat oil in a deep fryer or large pot to 170°C (340°F). Fry potatoes in batches for 5–6 minutes until golden and crispy. Drain on paper towels and season with salt.
Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken, season with salt, pepper, paprika, garlic powder, and chili flakes. Sear for 6–8 minutes until browned and cooked through.
Make the creamy sauce: Lower heat to medium. Stir in tomato paste, mayonnaise, cream, and vinegar or lemon juice. Mix well and simmer for 2–3 minutes until creamy and slightly thickened.
Combine & serve: Toss chicken in the creamy peri-peri sauce until well coated. Plate alongside crispy fries and garnish with chopped parsley.
Notes & Variations
You can use store-bought peri-peri sauce instead of spices for extra heat.
Great with sweet potato fries or wedges.
Swap mayo for Greek yogurt for a lighter sauce.