Name: Macao-Style Portuguese Chicken
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4 servings
Cuisine: Authentic, Europe, Spanish
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

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

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

Instructions

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-in. 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.