Authentic Macau Portuguese Chicken 葡國雞 Galinha à Portuguesa Food

AUTHENTIC MACAU PORTUGUESE CHICKEN (葡國雞) (GALINHA à PORTUGUESA)

Steps:

• Combine your spice mix. Coat the chicken thighs in this mixture evenly and let it rest overnight (ideally) or for no less than an hour before cooking.
• Boil your potato and egg for roughly 8-10 minutes. Set aside or refrigerate until cooking.
• Chop your tomato, onion, and green pepper into ½ inch pieces, and your potato into 1-inch pieces. Slice your chouriço and mince your garlic. Reserve 4-5 slices of chouriço for later.
• In a hot pan on medium-high heat, heat up some olive oil and brown the chicken thighs in it for roughly 1 minute per side until the skin is crispy. Once browned, remove them from the pan and set them aside.
• In the pan's residual chicken fat, quickly brown your chouriço with one tablespoon of tomato paste, two cloves of minced garlic, and two bay leaves for 30 seconds. Then, immediately add in your vegetables.
• When your vegetables have softened, add your chicken back in along with your potatoes and olives. Reserve 3-4 olives for later. Then, pour in your chicken stock and full-fat coconut milk.
• When combined, slowly stream in your cornstarch slurry. Stir constantly in this step to prevent clumping.
• Simmer your curry for 15 minutes on low-medium heat.
• Transfer your mixture into an oven-safe dish. Nestle in your quartered eggs, and reserved olives and chouriço slices into the sauce. Afterward, top your curry with a generous coating of coconut flakes.
• Broil your curry on the highest setting until the coconut flakes begin to char. This should take roughly 10-15 minutes.
• Remove your curry from the broiler and serve with rice.

MACAU-STYLE PORTUGUESE CHICKEN

Steps:

• Combine the first 7 ingredients; rub over chicken. Refrigerate, covered, at least 1 hour or overnight. Meanwhile, place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until just tender, 10-12 minutes. Drain and set aside., In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove and set aside. Reserve 5 slices chorizo for topping. In the same pan, cook and stir remaining chorizo, tomato paste, garlic and bay leaves for 1 minute. Add onion, green pepper and tomato; cook and stir until tender, 3-5 minutes., Stir in coconut milk, broth, cooked potato, 8 olives and reserved chicken. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes. Preheat broiler., Transfer chicken mixture to a 13x9 baking pan, place egg, reserved chorizo and remaining 4 olives over top; sprinkle with coconut. Broil 3-4 in. from heat until coconut is toasted, 7-10 minutes. Discard bay leaves. Serve curry with rice.