Portuguese Chicken (澳們葡式鸡)
Portuguese Chicken (澳們葡式鸡)
Ingredients
- 1 kg chicken
- 200 g potato
- 200 g onions
- 200 g carrots
- 8-10 cloves garlic, diced
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric powder
- 1/8 teaspoon paprika
- 1 teaspoon tomato paste
- 400 ml coconut milk
- 240 ml chicken stock
- 2 teaspoons sugar
- salt, to taste
- 20 g butter
- 6-7 g black pepper
- 120 ml dry white wine
- 150 g Chourico, (Portugal Sausage)
- 8 pcs olive, pitted black olives
- 1-2 tablespoons shredded coconut
- 3 pcs bayleaf
- oil, as needed for cooking
- corn flour, as needed for cleaning chicken
Instructions
- 1
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.
⏱️ 5 min
- 2
Transfer the cleaned chicken to a bowl. Add salt (to taste) and 6-7g black pepper. Mix it well to coat the chicken.
⏱️ 5 min
- 3
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).
⏱️ 10 min
- 4
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.
⏱️ 10 min
- 5
In the same wok, brown the seasoned chicken until it's golden brown. Set the browned chicken aside in a separate dish.
⏱️ 10 min
- 6
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.
⏱️ 8 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 2 min
- 9
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.
⏱️ 2 min
- 10
Simmer the mixture on low heat for 25-30 minutes, allowing the sauce to thicken and the flavors to meld.
⏱️ 30 min
- 11
In the last 5-7 minutes of simmering, add 8 pcs of pitted black olives.
⏱️ 7 min
- 12
Transfer the entire mixture from the wok to a baking tray. Evenly sprinkle 1-2 tablespoons of shredded coconut on top.
⏱️ 5 min
- 13
Bake the dish at 180°C for 15-20 minutes.
⏱️ 20 min•🌡️ 180
- 14
Serve the Macau Portuguese Chicken with a bowl of rice. Drizzle some of the rich, aromatic sauce on top of your rice. Enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Portuguese Chicken (澳們葡式鸡)
- 1 kg chicken
- 200 g potato
- 200 g onions
- 200 g carrots
- 8-10 cloves garlic, diced
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric powder
- 1/8 teaspoon paprika
- 1 teaspoon tomato paste
- 400 ml coconut milk
- 240 ml chicken stock
- 2 teaspoons sugar
- salt, to taste
- 20 g butter
- 6-7 g black pepper
- 120 ml dry white wine
- 150 g Chourico, (Portugal Sausage)
- 8 pcs olive, pitted black olives
- 1-2 tablespoons shredded coconut
- 3 pcs bayleaf
- oil, as needed for cooking
- corn flour, as needed for cleaning chicken
Instructions
- 1
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.
⏱️ 5 min - 2
Transfer the cleaned chicken to a bowl. Add salt (to taste) and 6-7g black pepper. Mix it well to coat the chicken.
⏱️ 5 min - 3
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).
⏱️ 10 min - 4
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.
⏱️ 10 min - 5
In the same wok, brown the seasoned chicken until it's golden brown. Set the browned chicken aside in a separate dish.
⏱️ 10 min - 6
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.
⏱️ 8 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 2 min - 9
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.
⏱️ 2 min - 10
Simmer the mixture on low heat for 25-30 minutes, allowing the sauce to thicken and the flavors to meld.
⏱️ 30 min - 11
In the last 5-7 minutes of simmering, add 8 pcs of pitted black olives.
⏱️ 7 min - 12
Transfer the entire mixture from the wok to a baking tray. Evenly sprinkle 1-2 tablespoons of shredded coconut on top.
⏱️ 5 min - 13
Bake the dish at 180°C for 15-20 minutes.
⏱️ 20 min•🌡️ 180 - 14
Serve the Macau Portuguese Chicken with a bowl of rice. Drizzle some of the rich, aromatic sauce on top of your rice. Enjoy.
⏱️ 1 min