Ingredients
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15 chicken legs
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5 millilitres Olive Oil
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200 grams Piri-Piri pepperweight depending on spiciness
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100 grams smoked bell pepper powder
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1 bulb garlic
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5 laurel leaves
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5 shallots
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Marinade
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Piment de la Veraspicy
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Piment de la Veramild
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tabasco
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liquid Piri-piri
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Salt
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Pepper
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Piment d´Espelette
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Sugar
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Garlicmixed with chicken broth
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Olive Oil
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Algarvean Salad & Presentation
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1 slice plum tomato
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1 yellow cherry tomatominiature, cut in halves
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1 red tomatominiature, cut in halves
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1 potato chips soufflé
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1 micro potato chip
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1 confit potato halves
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1 pickled shallots
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aioli
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dried oregano
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crispy chicken skin
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grilled tomato foam
Directions
“This dish is a very typical Portuguese dish. It is actually based on the original “Frango da Guia – Piri-Piri” which comes from a village (Guia in Albufeira) only 15 minutes down the road from the resort where we serve this dish.”
Chicken Roulade
- Marinate 15 chicken legs for 3-4 hours.
- Grill the legs on a low temperature; and finalize the cooking the oven.
- Let the meat rest for one hour .
- Separate meat and skin.
- Cut the skin in small cubes and let them slowly get crispy in the frying pan.
- Cut the meat in slightly bigger cubes.
- Mix the collected meat stock from the oven with a chicken broth.
- Then add, per 100 g of stock, one gelatin slice and 0,5g Agar and mix with the meat.
- Roll up the meat with plastic wrap forming rolls of approximately 1,5-2 cm diameter.
Marinade
- Combine all ingredients and emulsify with olive oil.
Algarvean Salad
- Peel the tomatoes.
- Cut in 5-7 mm slices.
- Taste with sea salt, pepper, etc.
- Serve the rest of the ingredients on the tomato slice in the form of a circle.
Presentation
- Cut the chicken roulade in 1 cm pieces and fix them between the two chicken skins.
- Garnish with aioli and oregano.
- Serve the tomato salad in a circle (as in the picture) and fill the middle with tomato foam.
