Frango português – Portuguese Chicken

Frango português - Portuguese Chicken 葡國雞




Galinha à Portuguesa (Portuguese-style chicken)
Galinha à portuguesa (“Portuguese-style chicken” (葡國雞)) is a dish of Macanese cuisine. Despite its name, Galinha à portuguesa did not originate from Portugal as such; rather it came from Macao, where the dish was given the “Portuguese” name to enhance its status……
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葡國雞(葡萄牙語:Galinha à Portuguesa)是澳門菜的特色菜之一。以雞肉、馬鈴薯,红萝卜、洋葱、加入椰子汁、薑黃粉,放入烤箱而成。常佐以白飯。


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Preparation time 1-2 hours
Cooking time 10 to 30 mins
Serves Serves 4

For the marinade

  • 450g/1lb boneless, skinless chicken thighs, cut into 2.5cm/1in pieces
  • 1½ tbsp light soy sauce
  • 2 tbsp white wine
  • 2 tsp salt
  • 2 tsp sesame oil
  • 2 tsp cornflour

For the galinha à Portuguesa

  • 1½ tbsp olive oil
  • 1 tbsp finely chopped fresh root ginger
  • 2 tsp finely chopped garlic
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 3 tbsp Madras curry paste or curry powder
  • 1 tbsp turmeric
  • 1 tsp salt
  • 1 x 400ml tin coconut milk
  • 200ml/7fl oz chicken stock
  • 250g/9oz carrots, cut into 5cm/2in pieces
  • 250g/9oz potatoes, peeled and cut into large chunks
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 50g/1¾oz cooking chorizo (chorizo for cooking), sliced
  • 2 bay leaves
  • salt and freshly ground white pepper, to taste


  •     For the marinade, combine the chicken with the marinade ingredients in a large bowl and mix well. Let it marinate for an hour in the fridge.
  •     After an hour, drain the chicken and reserve the marinade.
  •     For the galinha à Portuguesa, heat a wok or a large frying pan over high heat then add the olive oil. When the oil is hot and slightly smoking, add the ginger and garlic and stir-fry for 20 seconds. Add the chicken, and stir-fry for 3 minutes, or until the chicken is lightly browned.
  •     Transfer the contents of the wok to a large saucepan, then add the rest of the galinha à Portuguesa ingredients, including the reserved marinade, and bring to the boil. Lower the heat and simmer for 20 minutes.
  •     Garnish with the coconut and olives and serve immediately.


Sad Onion: Galinha à Portuguesa