Macanese style Portuguese chicken

  • 900g (2 lb) chicken pieces (thighs and drumsticks)
  • 1 tsp salt
  • 1 tsp chicken stock powder (bouillon)
  • pinch of pepper
  • 50g (~½ cup) plain flour
  • 1½ Tbsp turmeric
  • 2 - 3 tsp paprika
  • 2 - 3 Tbsp water
  • 120 ml (½ cup) cooking oil
  • 450 - 500g (~1 lb) potato, cut into small chunks
  • 1 large onion, cut into chunks
  • 125g (¼ lb) Chorizo, sliced
  • 70g (2½ oz) pitted black olive
  • 2 large tomatoes, about 350g (~12½ oz), cut into bite size
  • 2 - 3 bay leaves
  • 200ml (6 ¾ fl oz) or more fresh milk (for richer flavour can use evaporated milk)
  • 175ml (¾ cup) coconut milk
  • 1 tsp salt
  • ½ - 1 tsp chilli powder
  • few Tbsp dessicated coconut

  1. If chicken pieces are large cut into half. Season chicken with salt and pepper and leave for 30 minutes - 1 hour. Then mix with plain flour, turmeric powder, paprika and some water to evenly coat chicken.
  2. Boil potatoes for few minutes till almost cooked through. Drain and set aside.
  3. Heat wok with oil. Fry chicken pieces in two batches till brown for few minutes. Do worry if not cooked through. Take them out to drain off excess oil on kitchen paper. Remove oil from wok and clean wok.
  4. Use 1 - 2 tbsp of the chicken frying oil and stir fry onion, garlic and chorizo till onion is softened. Then add chicken, bay leaves and potatoes. Then stir in milk, coconut milk, chilli powder and enough salt to taste. Stir and cook for a minute or two till the sauce is hot and thickened, if sauce looks too thick add some water or more milk. Then stir in tomotoes and olive.
  5. Put all this in a large baking dish. Sprinkle with dessicated coconut. Sprinkle a little water on the dessicated coconut to prevent coconut browning too quickly. Bake at around 170ºc - 175º C for about 30 - 40 minutes till the whole dish is hot and bubbly and coconut is browned.