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Thursday, May 12, 2016

Peri Peri Chicken Stuffing for Samosa, Pies and Rolls


  • 500 gms Boneless Chicken
  • 1 medium size onion finely chopped
  • 1/2 cup spring onion finely chopped
  • 5 tbsp Cooking oil
Grind to a fine paste:
  • 4 cloves of garlic
  • 4 to 5 dry red chilies (as per taste)
  • 1 tsp dried oregano powder
  • 1 tsp paprika / red chili powder
  • 3 tsp balsamic vinegar / white vinegar
  • 2 tbsp olive oil
  • Salt

  1. Finely chop boneless chicken (can also use chicken mince). Or you can make your own chicken mince by using a chopper. Add boneless chicken cubes to a chopper and dry grind for few seconds.  
  2. Prepare the peri peri paste and marinate chicken in it for 1 hour.
  3. Chop onion and spring onion and keep ready.

  1. Heat oil in a pan and fry chopped onion till light golden.
  2. Add marinated chicken, stir well, cover and cook till chicken is fully done and all the water has dried up. To that add chopped spring onion. 
  3. Check the salt and other seasoning, if required adjust accordingly.
  4. Remove from heat and cool it completely before using it as a stuffing.

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