Piri-piri chicken and slaw

Name: Piri-piri chicken and slaw
Prep time: 16 min
Cook time: 30 min
Total time: 46 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1.5kg Chicken; 3 chopped Red Chilli; 2 cloves Garlic; 1 tsp Ginger; 1 tsp Dried Oregano; 1 tsp Coriander; 1 tsp Paprika; 2 tbs Red Wine Vinegar; 2 tbs Oil; 1 sliced Red Onions; 2 Carrots; 1 Beetroot; 4 leaves Cabbage; 2 tbs Mayonnaise; 2 tbs Greek Yogurt; 2 tbs Red Wine Vinegar; 1 tsp Cumin Seeds

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Chicken recipe with Portuguese flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 51 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 46 min total

1.5kg Chicken
3 chopped Red Chilli
2 cloves Garlic
1 tsp Ginger
1 tsp Dried Oregano
1 tsp Coriander
1 tsp Paprika
2 tbs Red Wine Vinegar
2 tbs Oil
1 sliced Red Onions
2 Carrots
1 Beetroot
4 leaves Cabbage
2 tbs Mayonnaise
2 tbs Greek Yogurt
2 tbs Red Wine Vinegar
1 tsp Cumin Seeds

Step-by-step instructions

STEP 1.
Whizz together all of the marinade ingredients in a small food processor. Rub the marinade onto the chicken and leave for 1 hour at room temperature.
STEP 2.
Heat the oven to 190C/fan 170C/gas 5. Put the chicken in a roasting tray and cook for 1 hour 20 minutes. Rest under loose foil for 20 minutes. While the chicken is resting, mix together the slaw ingredients and season. Serve the chicken with slaw, fries and condiments.

Why this works on a weeknight

Piri-piri chicken and slaw lands at about 46 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Piri-piri chicken and slaw actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Chicken Portuguese