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Place 1 kg of chicken into a bowl. Clean the chicken with corn flour to remove surface impurities. Rinse the chicken under running water in a strainer.

Transfer the cleaned chicken to a bowl. Add salt (to taste) and 6-7g black pepper. Mix it well to coat the chicken.

Chop 200g of potato into bite-sized pieces and soak them in water. Chop 200g of carrots into bite-sized pieces. Chop 200g of onions. Chop 150g of Chourico (Portugal Sausage).

Heat a wok. Add oil (as needed). Add the chopped potatoes, then add the chopped carrots. Stir well until they are golden brown, then set them aside in a separate bowl.

In the same wok, brown the seasoned chicken until it's golden brown. Set the browned chicken aside in a separate dish.

Add more oil to the wok. Add the chopped chorizo and stir-fry. Then add the chopped onions and 8-10 cloves of diced garlic. Stir well until the onions are golden brown.

Add the browned chicken back into the wok with the chorizo, onions, and garlic. Stir it well. Add 2 teaspoons curry powder, 1/2 teaspoon turmeric powder, and 1/8 teaspoon paprika. Stir it well to combine all ingredients and spices.

Add 20g butter and 1 teaspoon tomato paste. Stir well until the butter melts and the tomato paste is incorporated, making the dish more flavorful.

Add 120ml dry white wine. Add 240ml chicken stock, then pour in 400ml coconut milk. Add the previously cooked potatoes and carrots back into the wok. Add 3 pcs bayleaf. Stir it well.

Simmer the mixture on low heat for 25-30 minutes, allowing the sauce to thicken and the flavors to meld.

In the last 5-7 minutes of simmering, add 8 pcs of pitted black olives.

Transfer the entire mixture from the wok to a baking tray. Evenly sprinkle 1-2 tablespoons of shredded coconut on top.

Bake the dish at 180°C for 15-20 minutes.

Serve the Macau Portuguese Chicken with a bowl of rice. Drizzle some of the rich, aromatic sauce on top of your rice. Enjoy.

Place 1 kg of chicken into a bowl. Clean the chicken with corn flour to remove surface impurities. Rinse the chicken under running water in a strainer.

Transfer the cleaned chicken to a bowl. Add salt (to taste) and 6-7g black pepper. Mix it well to coat the chicken.

Chop 200g of potato into bite-sized pieces and soak them in water. Chop 200g of carrots into bite-sized pieces. Chop 200g of onions. Chop 150g of Chourico (Portugal Sausage).

Heat a wok. Add oil (as needed). Add the chopped potatoes, then add the chopped carrots. Stir well until they are golden brown, then set them aside in a separate bowl.

In the same wok, brown the seasoned chicken until it's golden brown. Set the browned chicken aside in a separate dish.

Add more oil to the wok. Add the chopped chorizo and stir-fry. Then add the chopped onions and 8-10 cloves of diced garlic. Stir well until the onions are golden brown.

Add the browned chicken back into the wok with the chorizo, onions, and garlic. Stir it well. Add 2 teaspoons curry powder, 1/2 teaspoon turmeric powder, and 1/8 teaspoon paprika. Stir it well to combine all ingredients and spices.

Add 20g butter and 1 teaspoon tomato paste. Stir well until the butter melts and the tomato paste is incorporated, making the dish more flavorful.

Add 120ml dry white wine. Add 240ml chicken stock, then pour in 400ml coconut milk. Add the previously cooked potatoes and carrots back into the wok. Add 3 pcs bayleaf. Stir it well.

Simmer the mixture on low heat for 25-30 minutes, allowing the sauce to thicken and the flavors to meld.

In the last 5-7 minutes of simmering, add 8 pcs of pitted black olives.

Transfer the entire mixture from the wok to a baking tray. Evenly sprinkle 1-2 tablespoons of shredded coconut on top.

Bake the dish at 180°C for 15-20 minutes.

Serve the Macau Portuguese Chicken with a bowl of rice. Drizzle some of the rich, aromatic sauce on top of your rice. Enjoy.