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Frango Churrasco with Potato Wedges

Charred Corn & Lemon-Garlic Vinaigrette

Cooking time

35 minutes




720 /serving

Churrasco is a method of grilling meat that has roots in Portugal and Spain, but is particularly popular in Latin America. Tonight you’ll bring that tradition home by seasoning cubed chicken with a combination of piri-piri spices (essential to the churrasco flavour profile), then cooking it on skewers. A hearty side of roasted potatoes and sweet peppers gets an extra summery sidekick: corn on the cob, which you’ll drizzle with a zesty, garlicky vinaigrette.

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 450g Potatoes
  • 1 Bunch of cilantro
  • 1 Garlic clove
  • 1 Lemon
  • 140g Sweet peppers
  • 2 Ears of corn
  • 4 Bamboo skewers
  • 9.5g Piri-Piri Pow spice blend (salt, paprika, garlic, onion, lemon peel, ginger, cardamom, oregano, piri-piri, smoked hickory flavour, lemon oil, brown sugar)

You will need:

Medium pan
Large pan (non-stick if possible)
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
33 g
Saturated Fat
5 g
310 mg
Total Carb
61 g
8 g
47 g
9 g
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Roast the vegetables
Preheat the oven to 450°F. Cut the potatoes into ½ inch wedges lengthwise. On a lined sheet pan, toss the potato wedges and sweet peppers with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, flipping halfway through, until browned and tender when pierced with a fork.
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Mise en place
While the potatoes and sweet peppers roast, place the bamboo skewers in a shallow bowl and cover with water. Zest and halve the lemon lengthwise; juice ½ the lemon and cut the other ½ into wedges. Shuck the corn. Mince the garlic. Finely chop the cilantro leaves and stems. Pat the chicken dry with a paper towel; cut the chicken into bite-size pieces, then toss with ½ the remaining spice blend and S&P.
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Cook the chicken
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Thread the chicken pieces onto the skewers (drain before using), leaving about 1 inch free at each end. Place the chicken skewers* in the pan and cook, 3 to 4 minutes per side on all 4 sides, until browned and cooked through. Transfer to plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Cook the corn
While the chicken cooks, in a medium pan, heat a drizzle of oil on medium-high. Add the corn cobs to the pan and cook, rotating occasionally, 7 to 9 minutes, until the kernels have partially charred and softened; season with the remaining spice blend and S&P to taste. Transfer to a cutting board and set aside. Once cool enough to handle, halve the corn cobs crosswise.
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Make the vinaigrette
In the reserved pan of fond, heat a generous drizzle of olive oil (double for 4 portions) on medium. Add the garlic and as much of the lemon zest as you’d like. Cook, scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, until fragrant. Transfer to a small bowl; add 1 tbsp lemon juice and 3 tbsp olive oil (double both for 4 portions); season with S&P to taste. Stir to combine thoroughly.
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Plate your dish
Divide the roasted vegetables, chicken skewers and corn between your plates. Spoon the lemon-garlic vinaigrette over the chicken and corn. Garnish with the lemon wedges and as much of the cilantro as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.