Portuguese peri peri chicken burgers with potato wedges

This recipe uses one flavour base two ways to create a timesaving and delicious dinner.

Recipe «Portuguese peri peri chicken burgers with potato wedges» presented in category Recipes / Meat, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 4 chicken thigh fillets, trimmed, 1/4 cup sour cream, 1/2 cup whole-egg mayonnaise, 3 large sebago potatoes, peeled, each cut into 8 wedges, 1 tsp onion powder , 1 1/2 tsp paprika, 3/4 tsp salt, 1/4 cup extra virgin olive oil , 4 butter lettuce leaves, 2 tomatoes, sliced, 4 soft white bread rolls, split, 1 to 3 small red chillies, 1 large red capsicum, roughly chopped, 5 garlic cloves, 1/4 cup vegetable oil, 1/3 cup malt vinegar.

Ingredients:

• 4 chicken thigh fillets, trimmed 
• 1/4 cup sour cream 
• 1/2 cup whole-egg mayonnaise 
• 3 large sebago potatoes, peeled, each cut into 8 wedges 
• 1 tsp onion powder 
• 1 1/2 tsp paprika 
• 3/4 tsp salt 
• 1/4 cup extra virgin olive oil 
• 4 butter lettuce leaves 
• 2 tomatoes, sliced 
• 4 soft white bread rolls, split 
• 1 to 3 small red chillies 
• 1 large red capsicum, roughly chopped 
• 5 garlic cloves 
• 1/4 cup vegetable oil 
• 1/3 cup malt vinegar 
• 2 tbsp paprika 
• 1 tbsp dried oregano 
• 2 tsp onion powder 
• 1 1/2 tsp white sugar 

Instructions

1. Make Peri Peri Sauce Place all ingredients and a pinch of ground black pepper in a food processor. Process until smooth. Transfer 1/2 cup of the Peri Peri Sauce to a large snap-lock bag. Add chicken. Seal bag. Toss to coat. Refrigerate for at least 3 hours, or up to 24 hours. Refrigerate remaining sauce.
2. Combine 1/4 cup of the Peri Peri Sauce, sour cream and mayonnaise in a bowl. Refrigerate until required.
3. Preheat oven to 220°C/200°C fan-forced. Place potato in a bowl. Add onion powder, paprika and salt. Toss to coat. Drizzle with 2 tablespoons oil. Place in a large baking tray in a single layer. Bake for 40 to 50 minutes, turning once, until golden and crispy.
4. Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add chicken. Cook for 4 to 5 minutes each side or until browned and cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest.
5. Place lettuce and tomato on roll bases. Top with chicken and a little sour-cream mixture. Drizzle with extra Peri Peri Sauce, if desired. Serve with wedges and remaining sour cream mixture.