Macanese African Chicken Food

MACANESE AFRICAN CHICKEN

Steps:

• In a bowl, stir together the chili pepper, garlic, shallots, paprika, five-spice powder and rosemary. Rub the mixture into the chicken, place the bird in a shallow dish, cover and chill overnight or for at least six hours.
• Cook the shallots, garlic and bell pepper in the oil, in a pot over moderately low heat. Stir the vegetables until they have softened. Then stir in the paprika, coconut, coconut milk, peanut butter, broth and bay leaf.
• In a large skillet, heat the oil over moderately high heat until it is hot but not smoking. Brown the chicken with the potato cubes.
• Preheat the oven to 400 degrees F. Transfer the chicken and potatoes to a baking dish, spoon two cups of the sauce over the chicken and bake in the middle of the oven for 25 to 30 minutes, or until the chicken is thoroughly cooked.
• Serve the chicken and potatoes with the remaining sauce. Don't forget to remove the bay leaf.

AFRICAN CHICKEN (MACANESE ONE-PAN CHICKEN CURRY, 非洲鸡)

Steps:

• Preheat the oven to 350 degrees F (180 C).
• Combine all the ingredients of the spice mix. Sprinkle on both sides of the chicken.
• Heat a large skillet over medium-high heat until hot. Add 1 tablespoon of olive oil. Add chicken, skin side down. Cook until both sides turn dark brown and crispy, 2 to 3 minutes per side. Transfer chicken onto a big plate.
• Turn to medium heat. Add the rest of the 1 tablespoon of olive oil and onion. Cook until it becomes tender, about 5 minutes.
• Add ginger and garlic. Stir fry for 30 seconds, to release the aroma.
• Add paprika powder and curry powder. Stir until the ingredients are well coated with spices, 20 to 30 seconds.
• Add chicken stock, coconut milk, peanut butter, oyster sauce, and bay leaves. Stir with a spatula to dissolve the peanut butter until it's well blended with the sauce. Bring to the boil.
• Add potato, peppers, and chicken to the curry. Transfer the pan to the oven. Bake until the chicken is cooked through and the skin crispy, about 45 minutes.
• Serve hot over steamed rice.