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- เผยแพร่เมื่อ 20 พ.ค. 2024
- 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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just that first two minutes of him deboning a chicken was insane to me how effortless it was for him
Man come surgical wid it
Secret is a sharp knife
Travis Basabas yeah I gotta work on that
@@TheAsianCalvinC If you don't have sharp knives, check out those Russian sharpening systems. You clip a knife in,, set the blade angle, and then you just use like 4 whetstones increasing in grit. Impossible to fuck up, and you'll have knives sharp enough to shave with when you're done. It's like $40 for a cheap set.
@John Doe I have enough brain to know that he does this thousands of times, he’s a chef lol that’s his job. But anyone could still admire the hard work he has put in. Im a millennial btw too 🤡
This dude has shares in olive oil
Italy and Greece are awaiting an invasion from America for their oil after watching this video
🤣😂🤣
Myesha Taylor 😂😂😂😂
he is my dad
Not more shares than Gordon Ramsay 😂
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 :)
Thanks for the info and tips!
Im guessing ur Vegan now?
@@AllAboutPurple I only eat vegans
It's used in all places with portuguese influence. My family came from Goa and we use it in some recipes... it also goes by different names depending on which country
I agree that it is "a fusion of African and Portuguese traditional cooking".
But your words make it look like the piri piri spice originates from Africa while not mentioning that in fact it originates from the Americas. Though one has to note that piri piri has been in Africa for so long (centuries) that it is now a true native of it.
People who don't work in restaurants: "OIL!"
Actual cooks: "Where can I find those chiles?"
Lol right? Its like when people comment about the amount of butter or salt in cooking vids, like these guys dont cook for a living or something
@@travisbasabas7626 That is exactly correct! Late chef Anthony Bourdain said that if you go to any restaurant especially a French one. You would most likely eat around a stick and a half of butter.
No, untrue. 100% untrue. “Actual cooks” are typically bitter, arrogant asshats. The best “actual cooks” I’ve ever met (myself included) don’t obsess over oil. I wanna find those chili’s as well. But if I can’t, I’m smart enough to experiment and find an alternative. But your culinary school didn’t let believe a “close enough” was ok, did it?
omcorc SmashBurger as your say other cooks are bitter arrogant assholes while being a vindictive one yourself... lol.
@@omcorc you’re literally the asshole you said you weren’t lol
I love how calm he is while cooking.
Wish there was more olive oil in this dish
gordon Ramsay would of been happy
Add more
Why food at restaurants tastes better 101: Lots of butter and olive oil.
@@rantingcullinarian you mean why lots of restaurants are over priced? Cause they waste oil drizzling their dishes when it already had enough fat.
@@deuces_shoeless No
dude is super chill
like I want that level of chill in my life
Drugs will do that. He looked real tired to me.
@@ZeliardFTW no dud3, it's the olive oil.
Agreed, man has transcended
Forgot to coat the olive oil in more olive oil.
In with the olive oil now for the olive oil
"Lil bit of Olevol" (c)
No, he actually did that
As a Portuguese, that's just the regular amount lol
This was amazing. I appreciate the work put into this. Yumm
For something as simple as chicken and fries, that is a very impressive dish. Wow.
This looks delicious. Great presentation. Thanks for posting. Greetings and respect to all from Durango Mexico 🇲🇽
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.
“”””””””””””trading”””””””””””””””
@@andreferiguetti Imaging knowing so little about history...
Yes they were trading, thats how countries in Africa got things like cassava and other ingredients which aren't native to there.
Even the slave trade was done through trading you moron, this myth that Europeans "kidnapped" as if they went in and took people is just that... a myth. The slave trade was already massive in Africa who then traded slaves to Europeans and Arabs as well as each other.
@@portuguescanuck9808 cringe
@@jeffamell3501 The truth is cringe? Okay lmao
Everything I said is a fact based in History.
Sounds like you know nothing about history and think that narratives are truth LOL
@@jeffamell3501 Show me one ounce of evidence that what I said wasn't true.
He’s pretty chill I’d like to see more from him
I'm just here to read the comments about too much olive oil.
@mudkip42 you're mistaken kind sir, that meme originated from great chef and gordon rasy's mentor Marco Pierre White
@@MrAmansucks You mean Jamie Oliver Oil.
Omg I came to the comments as soon as he added the last bit of oil and was just thinking to myself I cannot be the only one who thinks this dude added to much oil and then this is the first comment I see omg 😂👌
European households actually start the day with a teaspoon of olive oil in the morning, along with it dressed on most meals throughout the day. Olive oil coats your arteries with a lubricant layer to prevent cholesterol build up and is one of the secrets to why the Italian and French people have such long lifespans.
Canola oil is a healthy oil as well, just like olive oil it is low in saturated fat, but it is chemically extracted using a substance knows as Hexane and slightly heated which can make the oil go rancid or create trans fats. Canola oil is manufactured as a RBD oil (refined, bleached, deodorized) along with corn oil, palm oil, and soybean oil. There is also cold pressed canola oil but it is generally harder to find and a lot more expensive
@@ZeliardFTW I think you mean Jamie Oiliver
Thanks Aaron for sharing your wonderful recipe! It’s so tasty and I hope that your place is still there for us to visit after the pandemic! 👍👍👍❤️❤️❤️
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"
That was quite a lot of oil. def did'nt need to drizzel oil onto the cooked chicken after its finished.
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
Lmao
*Just a touch of olive oil*
Are you quoting Jamie Oliver?
Lls
lmao my first thought too
I need this in my life!
This is easy to make. Thanks for sharing!!
I used to work with Aaron, that's amazing! Looks so good, I need to stop by sometime! Great job, man!
tell aaron he needs to cut down on the fuckin oil. its gross
@@deuces_shoeless haven't seen him since I left the restaurant we worked at together but thanks for sharing lol
Super tasty 😋😍
He cut that chicken perfectly . He’s like the Martin Yan of deboning chicken thingys .
That looked great. And I haven't heard about the chili's used in this video before. Gonna have to find where to get some seeds to grow next year. 🌶🌶🌶
Piri Piri chicken! Looks delicious! Love this recipe..❤
I love when they’re always like “just ask your butcher to do this or that.” Where the heck are these artisan butchers. I go to freaking Gelsons and get a huge eye roll if I ask for a freakin pork belly. I swear they act like I’m asking for stuff that’s from a different planet haha
I was just thinking the same thing. When I go to the butcher and ask for deboning a chicken, I get the stare. So I leave it to them to do their thing and just get the cuts with not much fuss.
thats why in the game everybody has their place to go. But a good butcher will me thrilled if you order sth "specialized", so they can work their craft and don't feel like they just hand out sth you can buy in a normal shop. But in Germany the butcher game is biggo
Find an actual neighborhood butcher and not the supermarket ones. No offense to them, but they probably don't do a lot.of specialized de-boning.
@@IjeomaThePlantMama I agree but where I'm from there are no neighborhood butchers.. they all been shut out by the big box stores.
@@donfarnsworth1152 not sure where you live, but if you're close to a city, look for a halal butcher in the area.
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!
Yeah, he's really chill, isn't he? I like this guy, which is funny because I'm a big fan of Isaac Toups and Matty Matheson, too.
One of my favourites ❤ what a Recipe
Thankyou:)
I make this all the time, thanks Aaron!
The African part of the dish is just the piri piri, Portuguese during discovering time went to Mozambique wich used to be a a Portuguese colony and brought it...
But it's a Portuguese recipe.
Love is the answer I’m not sure if you’re trolling or you’re just abysmally deft.
1 2 I’m not going back and forth with you on this. Piri piri is an African chili pepper, the dish was appropriated by Portuguese, when they stole Africans culture through slavery and colonialism. Good day.
1 2 LOL first of all, you do realize that Africans were in the Americas over 100,000 years ago when Portuguese were not even an ethnicity. SMH I could go on from there but you’ve embarrassed yourself enough. Run along and troll another less knowledgeable whose professors allowed Wikipedia. Mine did not.😂
Greg Curlewis do you have facts (for the rest of us, that consists of literature, links, etc on food history) to accompany ad hominem attacks? No. I love how your argument supports my assertion...let’s see: once the Portuguese kidnapped human beings in Africa, the boats they used to pillage the villages in Africa did indeed have piri piri peppers, along with other stolen artifacts (drums, soap-they didn’t wash). So yes, slavery in South America allowed for the thieving Portuguese pirates to bring them to South America but much like South Americans music/dance was invented by Africans and taken for credit by Europeans. Open a book, I’ll not be responding to anymore of your *lessons*
@@2minutetopics as much as you want this to be about Africans, the reality is that it simply isn't. Now I couldn't care less whether the recipe was first made by a white person or a black person, thus why do slaves even come into the equation I have no idea.
en.m.wikipedia.org/wiki/Peri-peri
Here is the history of the chilli. I am sorry I couldn't give you Harvard referencing. I hope that you can forgive me.
Oh yeah and Africans wrote classical music didn't they? Colonists stole that from them as well?
Smart not seasoning the skin side!! Crispy skin without the burnt spice taste!
The burnt spice taste gives it moxie.
Trilmonté facts🤣🤣
I beg to differ
It doesn't burn if you cook it on low
@@KL-xe5ec Do you hate crispy skin? Don't do that.
Cheers! First year growing Piri-Piri and this dish was great! 👌
We used to have a fast food place near us that made Piri Piri chicken. It was so goood. I can only imagine how good this one is 😋
Hi, portuguese here
Never heard someone from Portugal say that piripiri chicken is from Portugal
In fact, I've never heard anyone from Portugal talk about "piripiri chicken", piripiri is just a spice you put on whatever you want
piri piri is portuguese
@@izzybella4 piri piri é moçambicano
Your imperialist feelings got touched😍😂😂
@@strussdo uh?
Isabel Azevedo-Leonardes it’s african
Vice should just do cooking programs from now on, it's the only quality content left.
cooking shows are the reality tv of youtube
@Ross Martinez III
I just went to Vice News to link a couple recent predictably trash segments of theirs for you. But I was shocked to find that the videos I watched were all pretty decent, this is not the same Vice as a couple years ago.
When Vice started they had great content. Then they got woke and became a propaganda outlet for racism and sexism. Then Trump got elected and they became just another Trump hate network, making up stories about Russia every day and repeating stories from Buzzfeed and Rachel Maddow that we know now were almost all fake. At that point I think everyone had long given up on Vice, including me.
It seems Vice News aren't so woke anymore, maybe I will give them another shot.
They do, they have bong appetite and their subsidiary channels have food based content
Cartoonishly Inept You mean it’s the only content that doesn’t trigger you because it’s not political.
Why you gotta do them like that 😭😭
If y’all think that’s a lot of olive oil, you should see a Portuguese grandma cook
thats what im sayin
That's right. But Americans never tried proper olive oil, the kind you can drink it.
You should see a Greek grandma lol
@@EsmagaSapos americans have tried proper olive oil.. they just realize its unnecessary. Trust me, we add enough fat to our foods without having to drizzle it with more fat
@@deuces_shoeless Americans want modified palm oil and high fructose corn syrup in their food
I like that its kind of elevated fast food but not in a pretentious way. Looks delicious
대박~진짜 맛있겠다
Wow awesome mouthwatering 👍👍👍👏👏👏😊🤗💜
(Olive) oil counter:
3:04
3:49
4:49
4:57
5:35
6:48
7:56
8:56
9:08
This dude is a bad ass. He needs more videos on here.
WoW !!! Nice job man ... greatings from Romania ! The best chicken ever !!!!!!!!!!!!!!!
Pili pili is chilli in Swahili, firi firi in my mother tongue am an east African we have that a lot here . I have learnt a new recipe,you are very talented and funny thank you 💝💝
Yeah, the Portuguese can't pronounce "l" that well so they can Swahili "pili pili", Piri Piri when they explored around the South-Eastern part of Africa.
Tried that, its awesome.
Nifty Willy that’s quick cooking this recipe only 30 min after it was posted
My favorite restaurant!
the chef knows his stuff.
Man, how he deboned that chicken. Daym.
Yeah, the blacks do it with their teeth.
@@yani2499 lol
3:27 “really fast cuts”
proceeds at snails pace lol.
@@MOOSEDOWNUNDER it ain't that bad
You look great dad
We are proud of you!
That looks awesome
well, here in Africa, its piLi piLi not piRi piRi... somewhere along the way, the translation it gat lost...but boy! does it look freaking delicious, yummy!!!
Depends on which part of Africa you live in where im from it is Piri Piri
Makes sense, since the L sound is liquid, closely related to the R sound, so they easily could have switched. Kind of like when East Asian people mispronounce Ls and Rs when speaking English.
@@krishaneskew5918 I guess the problem is ours, the portuguese, who brought the recipe to our own country and called it "piri-piri". When we want this we basically ask for "Frango de churrasco, com bastante piri-piri!" which means "Barbecue chicken with tons of piri-piri."
Heee dude, piri piri
Do people in Africa prepare Piri-Piri chicken the same way this guy does or is the method more of a Portuguese style?
Honestly this isn't even that much Olive Oil...
SERIOUSLY. these ppl don't realize then you eat at a restaurant they use a ton of oil. The amount he used is not out of the ordinary
Agreed
I know, I read the comments before watching and I thought he would basically be deep trying everything in oil. He used what he needed
People see a comment that has a few likes and then copy paste it for their dopamine
By your logic anyone that agrees on an opinion just copied it from someone else.
Good job cheff 😀👍🙏👏❤️from 🇹🇷
Wow!! Double-like.
I need that mortar and pestle were did they get it?
yeah olive oil everywhere you forgot to put it on fries
It tastes like ass with it lol
@@xedn I take it sarcasm isn't your favourite?
X3DN it actually taste delicious they sell fries with olive oil and herbs at smash burger
BIG T yeah i love eating grease
BIG T I mean if it’s raw I prefer cooked oils in me fries
cooking is great fun
This looks great
🇵🇹🇵🇹 this looks good. Nice twist on what I’m use to.
Add some lime instead of lemon
We use Piri Piri a lot in Portugal...
So you should know the shit he is making is not the piri piri chicken we invented
멋집니다^^ thx for great dishes. yummy
I like this guy. Thanks for the Vid. God bless.
I like this dude, he reminds me of if Timmy Turner wished to be Adam Sandler 🤩😎
Lmfao omg 💀😂😂😂😂😂😂😂 your so right 🤣🤣🤣
I need piri piri chicken in my life now
Go to checky Nandos
@@nandinhocunha440 cheeky nandos... ☺
Looks great
Looks delicious
Those French fries looked very good should have showed how to do them as well
I love to see folks dice a onion like that. I'm a chef and I always get shit over, lol. 🔪👍 and dukes is the best mayo
I want to make piri piri chickens now!!!
It's actually a good recipe of piri piri olive oil. Well done.
Talk about a guy who knows what he’s doing!! Real experience is always immediately obvious
5:00 I would put in the bones you cut out from the chicken. You can still take them out of the sauce at the end. They contain many important nutrients and give it extra chicken taste.
PS: olive oil is the bestest of the bestest things. He used the perfect amount. 😍
respect brother
Brilliant butchery!
Was that a fart I heard @3:07? Lol
Andrew Ansley Hensley 😩😂
It was the scraping sound of a stool I think.
Sounds more like a chair
Gives the olive oil a nice aroma
This looks unusually delicious for a munchies video.
This looks pretty good
I thought this was Salvia Erik for a second, great looking recipe
The chicken breast with the wing bone still attached was called an "airline" chicken breast.
This is what Le Cordon Bleu taught me.
They no longer teach in North America.
I forget it it was the left or right.
Oh so succulent and juicy. An absolute nightmare to watch whilst starving at 3am
Yum!!!
Yummmmmm I need to find those pickled peppers
Grew up with the real “Peri-Peri” Nando’s chicken in South Africa! 🇿🇦 I love it
My wife is South African and she introduced me to Peri Peri.. they have a nando's in Chicago we ate at!
My wife said it didn't taste the same.
@@jimyoung7926 they use too much seasoning. It overpowers the taste of the chicken!
@@JimBobe Jim - they'll make it anyway you want it. We have many Nando's here in Toronto - very accomodating. But I'm Indian, so I get it extra hot.
@@jimyoung7926 Jim! You live in Chicago - why are you eating at Nando's brother? Eat at Morton's!!!! I've eaten at the Chicago Morton's many times - our Toronto location isn't as good - I can still taste the Chicago location...mind you, Nando's doesn't hurt the pocketbook like Morton's does ☺
1) Nando's was started by Portuguese immigrants in South Africa, that's why the logo is the Galo de Barcelos which is a symbol of Portugal and its name is Nando's which is short for Fernando... Which was the name of the Portuguese-South African guy who bought the restaurant from the Portuguese couple that originally opened it (Was called 'Chickenland' before he bought it).
Nando's isn't even close to being the "real" piripiri.
2) Nando's is literal trash competed to Frango Assado in Portugal LOL
Ey munchies when u gonna bring chef Matty matherson back?
You cant just have Prime Rib all the time, dude. You have to have a couple Whopper Jr's every now and again.
Michael Luther very true
They ended their contract with him he does his own show on Instagram I believe
He's in rehab atm
@@michaelluther3884 he said go on a diet 🤭💀
So delish.
hands down one of the best restaurants in nyc
Those fries look good, give me a recipe for those
Olive oil
I bet I can pre pre make some Piri Piri Chicken! 😝
Made this tonight. Wowser snouser. So good.
Yum
That looks so good!😍 We just started a new series where we let the people decide what we cook next, this would be fun to try 😊
And here I thought I was watching One punch man with that kind of title. Class S piri piri prisoner vs Sea king.
Thank you for expressing the truth about the chili's
3:44
nice snares dude
i would instead visit the designer store next to it and sniff a couple of clothes and then be like 'Why so garlicky?" then get out. She'll go mad.
Literally no Portuguese person will say that the pepper itself is "from Portugal"... It was though cultivated by the Portuguese in Moçambique with peppers they brought from The Americas and the sauce was made by Portuguese with other ingredients that you wouldn't have found in Africa at that time, who than just added it to Frango Assado which we've been eating for..... ever.
Yeah, I mean, charcoal roast or barbecued chicken marinated in spices is not exactly a uniquely Portuguese invention or anything but for him to say frango assado com piri piri isn't Portuguese is like saying hotdogs aren't American because sausages were brought over from German immigrants or something lol
That looks bomb
Not gonna lie, this just made me hungry.
Why would you lie about that?
😂😂😂😂😂😂 the whole of Portugal pointing and laughing at you
why? he isnt wrong...
I love recipes where most of us have zero access to several of the ingredients. Thanks.
From the South too. You can sub piri piri for pimentos & birds eye or habaneros in place of the called for peppers.
Birds eye chili will render you basically the same result. (Pickle them in white vinegar, black peppercorn and cumin for the same pickled effect he refers to.) Habaneros will give you the heat, just not the flavor. Anyway, the growing season for those trying to bloom these peppers is extremely short if you're not close to the equator. The swamp ass states are...so as it is.
@@eleventhknight9744 "swamp ass states" lmao I'm using that from now on
It's all available on Amazon 🙌
9:01 that quick peek before you bite to make sure you didn't fuck up and serve raw chicken
What knife is that? I’ve been looking for a nice little utility knife I can do the odds and ends in the kitchen.