Galinha à Africana (Macanese chicken)
Marinated, browned chicken baked with potatoes in a thick coconut, peanut and spice sauce. Makes 4 servings; approximate timing: 30 minutes prep, 80 minutes cooking, and 4 hours 15 minutes for marinating and resting.
This Macanese version pairs spiced chicken with a paprika, coconut and peanut sauce. The chicken is chilled in its marinade, browned, then baked under the sauce with potatoes. The quantities make 4 servings; hands-on preparation time is approximate.
Ingredient allergens
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Method
- 01
Marinate the chicken
Mix the cayenne, 2 garlic cloves, 1 shallot, the sweet paprika for the marinade, five-spice powder, rosemary, 2 teaspoons of salt and black pepper. Rub the mixture over the chicken, cover and refrigerate for 4 hours.
Ready to continue when: The chicken is coated with the marinade and has been refrigerated for 4 hours.
240 min - 02
Make the sauce
Chop the remaining 6 garlic cloves and 3 shallots. Heat 2 tablespoons of the vegetable oil in a pan and cook the garlic, shallots and red pepper until softened. Stir in the sweet paprika for the sauce, coconut cream, peanut butter, chicken broth, 1 teaspoon of salt, honey and bay leaf. Bring to a gentle simmer and cook for about 5 minutes, stirring. Add the olives if using them, then remove the bay leaf.
Ready to continue when: The garlic, shallots and pepper are soft; the sauce has gently simmered and thickened.
15 min - 03
Brown the chicken and potatoes
Heat the remaining vegetable oil in a wide pan. Brown the chicken in batches and set it aside. In the same pan, fry the potatoes for about 5 minutes, until they begin to brown. Arrange the chicken and potatoes in a baking dish.
Ready to continue when: The chicken has browned patches and the potatoes are beginning to brown on the outside.
15 min - 04
Bake with the sauce
Preheat the oven to 190°C. Pour the sauce over the chicken and potatoes, then cover the dish tightly with foil. Bake for about 50 minutes, until the chicken is tender and thoroughly cooked and the potatoes are tender.
Temperature: 190 °C / 374 °FReady to continue when: The chicken is tender and thoroughly cooked; a fork passes easily through the potatoes.
50 min - 05
Rest and serve
Take the dish out of the oven and let the chicken rest uncovered for 15 minutes before serving.
Ready to continue when: The chicken has rested for 15 minutes and the sauce has settled in the dish.
15 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.