My take on galinha à portuguesa (Portuguese chicken; 葡國雞), a dish that is actually from Macau and nowhere to be found in Portugal!
Turmeric Coconut Chicken Stew
By: Mia Cee || Resting Hungry Face
1 lbs. deboned chicken thigh meat, cubed
2 tablespoons coconut aminos
1 tablespoon avocado or coconut oil
2 teaspoons tapioca flour
1/2 teaspoon white pepper
1/4 teaspoon salt
1/4 teaspoon turmeric powder
1 onion, cubed
1 chorizo sausage or spicy sausage
1/2 tablespoon avocado or coconut oil
optional: 1 potato, boiled and cubed
optional: 2 boiled eggs, halved
1 can 13.5-ounce full fat coconut milk or 1/2 can coconut milk + 1/2 cup chicken broth, depending on how thick you want your stew
3 bay leaves
1 teaspoon cayenne powder
1 teaspoon turmeric powder
1/4 teaspoon curry powder
salt to taste (I used 1/4 teaspoon)
2 tablespoons desiccated coconut
1. Add the coconut aminos, oil, tapioca, white pepper, salt and turmeric to the chicken and toss to make sure all the chicken pieces are coated. Marinate at least one hour.
2. Heat the 1/2 tablespoon oil in a pan and cook the onion until soft. If your sausage is still raw, cook it with the onion. Set aside. Slice the sausage into coins.
3. Add the chicken to the pan and pan-fry over medium heat until sides are brown.
4. Set your oven to broil.
5. Add the onion, sausage, and potato if using to the pan along with the coconut milk, bay leaves, cayenne, turmeric and curry. Any remaining marinade can also go into the pan. Bring to a boil and reduce heat.
6. Simmer 7-10 minutes until the chicken is cooked through (internal temperature 165 degrees and/or you can easily cut through pieces with your spatula). Taste and adjust with salt if needed.
7. Transfer to an oven-safe bowl or dish and add the eggs if using. Top with the desiccated coconut and place the dish on the top rack of your oven. Broil until the coconut is a light golden brown (it will continue darkening out of the oven).
** You can also toast the coconut separately in a dry pan or toaster and add over the chicken before serving.