About: Galinha à Portuguêsa

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1. To prepare the marinade, combine saffron, white wine, salt, pepper and crumbled bay leaves in a bowl and marinade chicken for not more that 1 hour. (Do not remove skin or bones from chicken) 2. Meanwhile, heat oil in a large sauté pan or wok over medium-high hea and saute onions and garlic over high heat until soft. Stir in curry paste and add chicken to seal.. 4. Turn into a large serving dish and garnish with egg, chourico, olives, desiccated coconut and freshly ground pepper. place under the oven grill for 10 minutes until lightly browned on top.

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rdfs:label	Galinha à Portuguêsa
rdfs:comment	1. To prepare the marinade, combine saffron, white wine, salt, pepper and crumbled bay leaves in a bowl and marinade chicken for not more that 1 hour. (Do not remove skin or bones from chicken) 2. Meanwhile, heat oil in a large sauté pan or wok over medium-high hea and saute onions and garlic over high heat until soft. Stir in curry paste and add chicken to seal.. 4. Turn into a large serving dish and garnish with egg, chourico, olives, desiccated coconut and freshly ground pepper. place under the oven grill for 10 minutes until lightly browned on top.
dcterms:subject	Recipes that need photos Potato Recipes Chicken Recipes Coconut milk Recipes Russet potato Recipes Yellow onion Recipes Turmeric Recipes Ground turmeric Recipes Macanese Recipes Macanese Snacks
abstract	1. To prepare the marinade, combine saffron, white wine, salt, pepper and crumbled bay leaves in a bowl and marinade chicken for not more that 1 hour. (Do not remove skin or bones from chicken) 2. Meanwhile, heat oil in a large sauté pan or wok over medium-high hea and saute onions and garlic over high heat until soft. Stir in curry paste and add chicken to seal.. 3. Add chopped tomato, salt and about 250ml of water. Cook for 20 minutes over medium heat. Add potatoes and leave on medium heat for a further 10–20 minutes until chicken is cooked through. Stir in coconut milk and evaporated milk, and remove from heat. Check for seasonings. 4. Turn into a large serving dish and garnish with egg, chourico, olives, desiccated coconut and freshly ground pepper. place under the oven grill for 10 minutes until lightly browned on top. * * Also known as Macau Chicken. this dish is throughtly Macanese: anyone who goes searching for it in Portugal is likely to be very disappointed. A fantastic family style dish, it is delicately spiced but rich with flavours and textures.

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