Entree: China – Macau – 葡國雞 ➤ Púguó jī (Macanese chicken stewed in a curry and coconut sauce with potatoes and chouriço)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), about 6–8 pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 2 tbsp (30 ml) mild curry powder
- 1 tbsp (15 ml) tomato paste
- 4 oz (115 g) Portuguese chouriço or spicy chorizo, sliced thin
- 2 medium potatoes, about 12 oz (340 g), peeled and cut into 1 in (2.5 cm) chunks
- 1 cup (240 ml) diced canned tomatoes (or 1 medium tomato, chopped)
- 1/2 cup (120 ml) dry white wine or 1/2 cup (120 ml) chicken stock
- 14 fl oz (400 ml) coconut milk
- 1/2 cup (120 ml) chicken stock (additional, as needed)
- 1 tbsp (15 ml) white wine vinegar or lemon juice
- 1 small red bell pepper, sliced (optional)
- Salt and freshly ground black pepper to taste
- Fresh cilantro or flat-leaf parsley, chopped, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the chicken lightly with salt and pepper. Heat the vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Brown the chicken pieces on all sides in batches, about 4–5 minutes per side; remove and set aside.
2. In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute. Stir in the curry powder and tomato paste and fry for 1–2 minutes until fragrant.
3. Add the sliced chouriço and cook 2 minutes to release its oil and flavor. Return the browned chicken to the pot, add the potato chunks, diced tomatoes, white wine (or 1/2 cup (120 ml) stock), and the additional 1/2 cup (120 ml) chicken stock. Bring to a simmer.
4. Pour in the coconut milk, reduce heat to low, cover partially, and simmer gently for 30–40 minutes until the chicken is cooked through and the potatoes are tender, stirring occasionally. If the sauce is too thin, uncover and simmer a few minutes to reduce; if too thick, add a splash more stock.
5. Stir in the white wine vinegar or lemon juice, adjust salt and pepper to taste, and add the optional red bell pepper for the last 5 minutes of cooking.
6. Garnish with chopped cilantro or parsley and serve hot over steamed rice.

1. Season the chicken lightly with salt and pepper. Heat the vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Brown the chicken pieces on all sides in batches, about 4–5 minutes per side; remove and set aside.
2. In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute. Stir in the curry powder and tomato paste and fry for 1–2 minutes until fragrant.
3. Add the sliced chouriço and cook 2 minutes to release its oil and flavor. Return the browned chicken to the pot, add the potato chunks, diced tomatoes, white wine (or 1/2 cup stock), and the additional 1/2 cup (120 ml) chicken stock. Bring to a simmer.
4. Pour in the coconut milk, reduce heat to low, cover partially, and simmer gently for 30–40 minutes until the chicken is cooked through and the potatoes are tender, stirring occasionally. If the sauce is too thin, uncover and simmer a few minutes to reduce; if too thick, add a splash more stock.
5. Stir in the white wine vinegar or lemon juice, adjust salt and pepper to taste, and add the optional red bell pepper for the last 5 minutes of cooking.
6. Garnish with chopped cilantro or parsley and serve hot over steamed rice.