Galinha à Portuguesa Recipe

Galinha à Portuguesa Recipe

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