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Macau-Style Portuguese Chicken

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Total Time
Prep: 40 min. + chilling Cook: 40 min.
Margaret Knoebel

By Taste Of Home Editorial Team

Recipe by Sammi Pun, Toronto, Ontario

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Since moving to Toronto, I couldn’t find an authentic version of the dish I grew up with in my hometown of Macau, so I created my own. —Sammi Pun, Toronto, Ontario

Test Kitchen tips
  • Portuguese chorico can be replaced by any spicy and smokey sausage.
    • Test Kitchen Approved

    Macau-Style Portuguese Chicken

    Contest Winner
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    Prep Time 40 min
    Cook Time 40 min
    Yield 4 servings

    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
    Text Ingredients

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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

    1-3/4 cups: 551 calories, 38g fat (23g saturated fat), 137mg cholesterol, 1013mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 30g protein.

    Tester
    Margaret Knoebel
    Margaret is a culinary assistant at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of America...
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    Margaret Knoebel
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