Portuguese Chicken, one of my favorite dishes to order in a Hong Kong Cafe (similar to a Diner here). A recipe that originated from Macau and influenced by the Portuguese when it was a colony, or it is not?
- 2 Chicken thighs (12 oz or 1.5 cup)
- 2 Potatoes, diced
- 1 Green Pepper, diced
- 1 Onion, diced
- 1/2 cup carrots, diced
- 1/4 cup of peanut butter
- 1/2 tablespoon of turmeric
- 1/2 can of coconut milk
- 1 can of cream of mushroom
- 1/2 cup of water (optional)
- Cut the thighs into small pieces and marinate them with 1 tsp salt, 1 tsp sugar, 1 tbsp soy sauce, 1 tbsp of oyster sauce, 1 tbsp corn starch for 30 min.
- Add oil to pan, add 2 chopped shallots and 3 chopped gingers, stir fry the chicken thighs until lightly brown (about 5 min). Remove from pan.
- Place potatoes in a saucepan and cover with water. Cover lid and bring to a boil; cook for 15 min. Remove from saucepan.
- Add oil to the saucepan, stir fry carrot, onion and pepper. Stir in turmeric, peanut butter, coconut milk, and creme of mushroom.
- Add chicken and potatoes. Cover and bring to a boil; lower the heat and simmer for 15 min or until the chicken is cooked through. Add water to the sauce if the sauce becomes too thick or adjust by your preference.