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Galinha à Portuguesa

Prep time 1-2 hours
Cook time 1-2 hours
Serves 4
From Saturday Kitchen
Galinha à Portuguesa, or Portuguese-style chicken, is a dish of chicken thighs in a mild curry sauce with Chinese influences. Despite the name, it actually hails from Macao.

Method


  1. 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.

  2. After an hour, drain the chicken and reserve the marinade.

  3. 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.

  4. 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.

  5. Garnish with the coconut and olives and serve immediately.

Ingredients

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, sliced
  • 2 bay leaves
  • salt and freshly ground white pepper, to taste

For the garnish

  • 2 tbsp desiccated coconut
  • 100g/3½oz black olives

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