MACAU-STYLE PORTUGUESE CHICKEN

Macau-Style Portuguese Chicken image

This comforting golden curry recipe is one of the national dishes of my hometown, Macau. Since moving to Toronto, I searched and could not find an authentic version of the dish that reminded me of the dish I grew up having. My version is close and holds a special place in my heart. - Sammi Pun, Sam's Edit

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 26

Ingredients

4-1/2 teaspoons cornstarch
2 teaspoons ground turmeric
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
4 boneless skinless chicken thighs (about 1 pound)
1 medium potato, peeled and cut into 1-inch pieces
CURRY:
1 tablespoon olive oil
1 fully cooked Spanish chorizo link (3 ounces), sliced
1 tablespoon tomato paste
2 garlic cloves, minced
2 bay leaves
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped tomato
1 can (13.66 ounces) coconut milk
1 cup chicken broth
12 pitted ripe olives, divided
1 tablespoon cornstarch
2 tablespoons water
1 hard-boiled large egg, quartered
1/4 cup unsweetened coconut flakes
Hot cooked rice

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.

Nutrition Facts : Calories 551 calories, Fat 38g fat (23g saturated fat), Cholesterol 137mg cholesterol, Sodium 1013mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.