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This dish is not really Portuguese (unless by way of Goa); I modified it to be neither baked nor chicken.

Subbed in Chinese fried tofu puffs and charmingly named Veat nuggets for the chicken, and veggie broth for the chicken broth. Added broccoli. Skipped turmeric. Simmered whole thing on stove and skipped egg-and-coconut-bake thing. It was good. I used a little of the coconut milk to help cook the medium-grain rice (sprinkled it with ginger, too). I also just realized that I completely left the salt and pepper out of the recipe. What the hell is wrong with me? Perhaps the sodium in the Veat and bouillon cubes made up for it.

Portuguese Baked Chicken

This dish is a very good example of Macanese cuisine.

The influences of Malaya and India come through in the

coconut and curry whilst the olives and tomato paste

are distinctly Portuguese.

4 large chicken legs -completely thawed if frozen

2 medium onions

2 large tomatoes

2 large potatoes

1 large bay leaf – torn into pieces

Portuguese olive oil

2 tsp tomato paste

50 g black olives

1 cup thick coconut milk

1¼ cups chicken stock

1 tbsp shredded coconut

1 egg

1 tsp ground turmeric

1 tbsp mild curry powder (Malay type is perfect)

Salt and pepper

Pre-heat oven to 160C/350F

Cut each leg into two at the joint, sprinkle with

salt, pepper and bay leaf, mix well and leave to

marinate for at least one hour.

Peel potatoes and onions and cut into 1” cubes,

quarter the tomatoes. Fry the potatoes in hot oil

(about 3 tbsp) till just beginning to brown, remove

from pan and set aside. Fry the chicken in the same

oil till golden brown all over. Return the potatoes to

the pan, add the chicken stock and simmer very gently,

covered, for about 10 minutes.

Remove the chicken and potatoes from the stock and

place in an ovenproof dish. Add the tomatoes, onions,

olives, turmeric, curry powder and tomato paste to the

stock in the pan and simmer gently, uncovered and

stirring occasionally, till the mixture thickens

slightly (about 10 minutes). Pour it over the chicken

and potatoes, add the coconut milk, and stir gently to

mix through. Lightly beat the egg and pour it

carefully over the top, do not mix in, and sprinkle

with shredded coconut. Cook, uncovered, in the oven

till the chicken is tender and the top browned – about

20/30 minutes.

Serve with hot white rice and crusty bread to soak up

the juices.

Serves 4


Written by orata

January 9, 2003 at 1:41 pm

Posted in Uncategorized

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