How To Make Piri Piri Chicken With Aaron Crowder of Cervo's

Aaron Crowder of Cervo’s in Manhattan's Lower East Side makes piri piri chicken, a slightly spicy, classic Portuguese dish, in the MUNCHIES Test Kitchen. He uses fresh, pickled, and fermented piri piri chili peppers, as well as tomato paste, to achieve the perfect ratio of heat to tang. Deboning the chicken results in a more evenly cooked bird, and a side of homemade aioli and fries rounds out the dish.

Check out the recipe here:

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[TheAsianCalvinC]

just that first two minutes of him deboning a chicken was insane to me how effortless it was for him

[socalstomp]

Wish there was more olive oil in this dish

[siphotheguy]

Cool that he showed respect for the origin of the peri-peri chilli. Peri-peri comes from Mozambique to be more precise but in fairness it is a fusion of African and Portuguese traditional cooking. Traditionally peri-peri is made with African birds eye chillis. You can't get the right flavour without them. African birds-eye chillis are as important to peri-peri as Scotch Bonnet chillis are to jerk. African bird-eye are easy to get hold of in Southern Africa but I have found it difficult to get them in other parts of the world. If I can't get fresh African birds-eye chillis (I've so far sucked at growing them) I use a mixture of dried African birds-eyes with fresh Asian birds-eyes. Asian birds-eye chillis are a super star in their own right but they also make second best for peri-peri. Hi, I'm a South African and I'm a peri-peri addict :)

[micah]

Forgot to coat the olive oil in more olive oil.

[yuhyuh]

People who don't work in restaurants: "OIL!"
Actual cooks: "Where can I find those chiles?"

[mihir]

dude is super chill
like I want that level of chill in my life

[jamesmaloney]

For something as simple as chicken and fries, that is a very impressive dish. Wow.

[Asdfghjkl]

This looks delicious. Great presentation. Thanks for posting. Greetings and respect to all from Durango Mexico 🇲🇽

[broderick]

I'm just here to read the comments about too much olive oil.

[MrMetalBalli]

I´m going to add olive oil first, then we are going to top it off with olive oil. Then, for the dessert I am going to use olive oil and mix some other oils into it. In between we can use some fresh olive oil on the chicken. For the sauce we use olive oil and other oils. Once th chicken is done, more olive oil.

Estimated caloric value for this meal -> 3500kal

[jdderew]

Portuguese here, the new take you guys made on our chicken piri-piri looks really good and many people might actually prefer it to the original.
For those who might be wondering, the original is much more simple without paprika and tomato paste for example.
Also, I've been living in Portugal for 30 years now and I've never heard anyone lie about the origins of the chilies we use. We been trading with Africa and Asia since the 15th century, it's pretty old news where we get our spices and a bit weird that's the one thing he had to say about us.

[MercyReigns]

He’s pretty chill I’d like to see more from him

[StrawHatReni]

I used to work with Aaron, that's amazing! Looks so good, I need to stop by sometime! Great job, man!

[sanjayr]

Classic vice comments section

Half of people: "Hey that's pretty cool. I like the cooking content on Vice. Should be more of it."

Meanwhile


The other Half: "O L I V E O I L"

[cristinamarierosado]

He cut that chicken perfectly . He’s like the Martin Yan of deboning chicken thingys .

[JMacsAmateurKitchen]

Smart not seasoning the skin side!! Crispy skin without the burnt spice taste!

[WarBirdHD]

(Olive) oil counter:


3:04
3:49
4:49
4:57
5:35
6:48
7:56
8:56
9:08

[Vallgor]

One of the best guest's so far. He was so clean and easy-going while explaining everything he was doing. Sometimes the guest have this really pretentious air around them but not this guy!

[toobnoobify]

Vice should just do cooking programs from now on, it's the only quality content left.

[starganstar]

If y’all think that’s a lot of olive oil, you should see a Portuguese grandma cook