How To Make Macau African Chicken At Home Recipes

MACANESE AFRICAN CHICKEN

Steps:

• In a bowl, stir together the chili pepper, garlic, shallots, paprika, five-spice powder and rosemary. Rub the mixture into the chicken, place the bird in a shallow dish, cover and chill overnight or for at least six hours.
• Cook the shallots, garlic and bell pepper in the oil, in a pot over moderately low heat. Stir the vegetables until they have softened. Then stir in the paprika, coconut, coconut milk, peanut butter, broth and bay leaf.
• In a large skillet, heat the oil over moderately high heat until it is hot but not smoking. Brown the chicken with the potato cubes.
• Preheat the oven to 400 degrees F. Transfer the chicken and potatoes to a baking dish, spoon two cups of the sauce over the chicken and bake in the middle of the oven for 25 to 30 minutes, or until the chicken is thoroughly cooked.
• Serve the chicken and potatoes with the remaining sauce. Don't forget to remove the bay leaf.

HOW TO MAKE MACAU AFRICAN CHICKEN AT HOME

Steps:

• Place the chicken on a plate.
• Add all the ingredients and rub it all over the chicken.
• Cover and chill 4-6 hours or overnight.
• Heat the oil in a saucepan over medium heat.
• Add ginger/garlic paste & stir until fragrant.
• Add onion and stir-fry briefly.
• Add the bay leaf, chili powder, paprika, pepper & salt, peanut butter; stir-fry for another few minutes until all the ingredients well coated and onion softened.
• Add chicken broth, coconut milk, vinegar, and sugar; stir well.
• Simmer, uncovered, for about 5 minutes over low heat, stirringoften.
• Remove from heat. Set aside.
• In a large skillet, heat about 2 Tbsp of vegetable oil over medium-high heat.
• Fry the chicken on high heat skin side down to brown.
• Flip the chicken over so the skin is now on top.
• Brown the chicken on all sides.
• Heat the oven. Set it at 375F.
• Pour the prepared sauce over the chicken.
• Bake for 50 minutes.
• Remove the pan from the oven.
• Let the chicken cool, uncovered in the pan, for 15 minutes.
• Serve with bread or plain rice.

MACAU-STYLE PORTUGUESE CHICKEN

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.