Nando's Copycat Portuguese Chicken Sandwiches

Peri-peri sauce:
1/2 cup olive oil
1 sweet red bell pepper, chopped
3 cloves garlic, minced
1/3 cup white wine vinegar
juice from half a lemon (about 1-1/2 Tbsp)
3-4 dried red chilies (I used pequin chilies), crushed in a plastic baggie
2 tsp salt
1-1/2 Tbsp oregano
2-1/2 lbs chicken breasts, trimmed and cut into sandwich-sized pieces
1 avocado, sliced
1-2 tomatoes, sliced
lettuce leaves
6-8 ciabatta rolls

Heat oil in a small saucepan over medium heat.  When hot, add red bell pepper and garlic; let simmer for a minutes or two.  Add vinegar and lemon juice and let simmer 10 minutes.  Remove from heat and stir in chilies, salt and oregano.  Allow to cool.  Puree in blender; refrigerate until chilled.  Marinate chicken in 1 cup sauce for at least 2 hours, reserving remaining sauce.  Heat 2 tsp olive oil in a large skillet over medium-high heat; remove chicken from marinade with tongs and place in skillet; brown on both sides.  Reduce heat and continue cooking until chicken is cooked through.  Split and lightly toast ciabatta rolls under broiler; spread generously with remaining sauce.  Serve chicken on rolls with tomato, lettuce and avocado.  Makes 6 servings.


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