Chicken Puri Puri
2 • red peppers, roughly chopped
3 • serrano chili peppers, seeded
1 teaspoon • ancho chili powder
While processor is on and running drizzle in olive oil. Start with ½ a cup. Add more to desired consistency (I only needed ½ cup)
Remove and reserve about 1 cup.
In a gallon size Ziploc bag add chicken and remaining processed sauce.
Stick in fridge for 1 hour (overnight for best results).
Serve with reserved sauce.