CHICKEN GRAIN-FED, RUB PIRI PIRI (SMOKED PAPRIKA, CUMIN, PAPRIKA, CORIANDER, GRANULATED GARLIC, ONION POWDER, SUGAR, KOSHER SALT, BLACK PEPPER, CHILI FLAKES, CAYENNE PEPPER), OLIVE OIL, GARLIC CONFIT (GARLIC, OLIVE OIL, THYME, KOSHER SALT, BLACK PEPPER)
CFIA listed Allergens: None
produced in a facility where milk, wheat, eggs, and soy are used
Our sous-vide Piri Piri Chicken is marinated with our prepared with our Piri Piri dry rub recipe then placed in a sous-vide bag, vacuum-sealed, and cooked low for over 6 hrs till tender. Our Piri Piri chicken requires refrigeration to stay fresh and to keep your food safe. Because we do not use preservatives or high acid cooking.
There is a batch number on each package and freeze by date to keep them safe to eat. Our normal shelf life is 14 days in the refrigerator from the day of production and then they need to be frozen.
All our products that are cooked sous vide are fully pasteurized due to the long cooking cycles and are safe to eat cold out of the packaging. However, it is always recommended that you reheat to 74C or 165F internal temperature.
Cut the bag open and place the Piri Piri Chicken on a hot BBQ grill or on an oven-proof pan in the oven at 385F. If they are frozen, thaw them out in the fridge overnight or put them in the sink and run cold water over them and they should thaw out in about 30 minutes.
Cook till thoroughly heated, this should take about 15-20 minutes.
Serve with our Spicy Romesco sauce to get that perfect balance of acidity heat and sweet!