Portuguese African Chicken Portuguese African Chicken

[migration] empty title 255 Image by: [migration] empty title 255 Author: Canadian Living

  • Portion size 8 servings


  • 4 lbs chicken pieces
  • 3/4 teaspoons each salt and pepper
  • 1/4 cup vegetable oil
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 2 tablespoons minced hot red peppers
  • 2 tablespoons minced jalapeƱo pepper
  • 3 tablespoons tomato paste
  • 2 tablespoons paprika
  • 1/2 teaspoon ground ginger
  • 1 cup coconut milk
  • 3 tablespoons peanut butter
  • 1/4 cup fresh coriander
  • 1/4 cup parsley


Season chicken with 1/4 tsp each of the salt and pepper; set aside.

In large skillet, heat half of the oil over medium-high heat; saute onion, garlic and hot pepper until softened, about 4 minutes.

Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring. Stir in coconut milk and peanut butter; let cool slightly. Transfer to food processor; puree until smooth. Set aside.

Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes. Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice.

Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.

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Portuguese African Chicken