Entree: China – Macau – Capela (Macanese braised chicken with chouriço and coconut-curry flavors in a savory slightly sweet sauce)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
30 min
Total
50 min
Ingredients
- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 4 oz (115 g) Portuguese chouriço or smoked sausage, sliced
- 8 large shrimp, peeled and deveined, approx. 8 oz (225 g) total
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 1 red bell pepper, sliced, about 6 oz (170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) curry powder (preferably a mild Portuguese-style curry blend)
- 1 tsp (5 g) paprika
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) dry white wine or substitute chicken stock
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) tamarind paste or 2 tbsp (30 ml) lime juice
- 1 tbsp (12 g) light brown sugar
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Steamed rice for serving
Instructions
1. Season the chicken pieces with 1 tsp salt and 1/2 tsp black pepper. Heat vegetable oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, until golden on all sides; transfer to a plate.
2. In the same pan, add the sliced chouriço and sauté 2 minutes until fat renders. Add the onion, bell pepper, and garlic and cook until softened, about 4–5 minutes.
3. Stir in the curry powder and paprika and cook 1 minute to bloom the spices. Deglaze with the white wine, scraping up browned bits, then add coconut milk, soy sauce, tamarind paste or lime juice, brown sugar, and bay leaf. Bring to a gentle simmer.
4. Return the browned chicken pieces to the pan, nestling them into the sauce. Reduce heat to low, cover, and braise 25–30 minutes until chicken is tender and cooked through. Stir in the shrimp during the last 5 minutes of cooking until they turn pink.
5. Adjust seasoning with salt and pepper, remove the bay leaf, and spoon sauce over steamed rice. Garnish with chopped cilantro or parsley and serve hot.
