Entree: Macau – Capela (A Macanese baked chicken in a coconut-spice sauce combining Portuguese and Cantonese influences)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 cloves garlic, minced, about 0.5 oz (15 g)
- 1 tbsp (15 g) grated fresh ginger
- 1 tbsp (8 g) curry powder
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (2.5 g) ground white pepper
- 1 tsp (5 g) salt
- 1 tbsp (15 g) granulated sugar
- 1/4 cup (60 ml) rice vinegar
- 13.5 fl oz (400 ml) coconut milk
- 1/2 cup (120 ml) chicken stock
- 2 tbsp (30 ml) soy sauce
- 1 bay leaf
- 2 medium potatoes, peeled and cut into chunks, about 10 oz (280 g)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Preheat oven to 350°F (175°C). Pat chicken pieces dry and season with 1/2 tsp (2.5 g) salt and a pinch of pepper.
2. Heat 2 tbsp (30 ml) oil in a large ovenproof skillet or Dutch oven over medium-high heat. Brown chicken pieces in batches, 3–4 minutes per side, until golden; transfer to a plate.
3. Reduce heat to medium. Add sliced onion and sauté until soft, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
4. Stir in curry powder, turmeric, remaining 1/2 tsp (2.5 g) salt, sugar, and white pepper; cook 1 minute to bloom the spices. Deglaze with rice vinegar, scraping any brown bits.
5. Add coconut milk, chicken stock, soy sauce, bay leaf and lemon juice. Bring to a gentle simmer, then return chicken pieces and add potato chunks, nestling them into the sauce.
6. Cover and transfer to the oven. Bake 35–45 minutes until chicken is tender and potatoes are cooked through. If sauce is very thin, remove lid and bake 5–10 minutes to reduce slightly.
7. Remove bay leaf. Taste and adjust seasoning with salt or lemon juice as needed. Garnish with chopped cilantro.
8. Serve hot with steamed rice to soak up the sauce.