Chicken Prego Recipe
Your favourite Portuguese restaurant on lockdown? We've got you covered. Satisfy your craving for those spicy flavours with this chicken-prego recipe.
For a more intense prego sauce, add a spoon or two of tomato paste and a splash of tomato juice.
Serves 4 | Less than 45 minutes
Chicken:
4 chicken breast fillets
Juice (60ml) of 1 lemon
Glug olive oil
1 clove garlic, sliced
2 fresh or dried bay leaves, torn
Salt and milled pepper
Prego sauce:
2 Tbsp (15ml) butter
Olive oil
1 large onion, chopped
3 cloves garlic, crushed
3 fresh ripe tomatoes
2 chillies, whole
3 bay leaves
2 Tbsp (15ml) red wine vinegar
Pinch sugar
Salt and milled pepper
4 Portuguese rolls, for serving
Method:
Beat chicken with a mallet to evenly flatten.
Marinate in lemon juice, 2 Tbsp (15ml) oil, garlic, bay leaves and seasoning for at least an hour.
While the chicken marinates, heat butter and oil and sauté onions until translucent.
Add the remaining prego sauce ingredients, except the rolls, and simmer until onions are tender and a chunky sauce is formed.
Using a food processor or blender, blend sauce until smooth and creamy. Adjust seasoning to your liking.
Heat olive oil in a pan and fry chicken until cooked.
Assemble chicken on roll and top with prego sauce. Serve.