Despite its name, this dish actually comes from Macau, the old Portuguese enclave on the South coast of China near Hong Kong. It is the local take on classic Piri Piri chicken, the main differences being a more complex blend of spices and cooking the chicken in the oven rather than on a grill. It works best on a quartered whole chicken, although obviously there is no problem just using thighs, drumsticks or legs. Marinade the chicken for as long as you can, preferably overnight, for maximum effect. This has to be one of the easiest ways to create a really tasty dish!
Ingredients
1 top quality chicken, quartered1tbs Portuguese Chicken seasoning
1tbs smoked paprika (hot or sweet, up to you)
2tsp garlic powder
1tbs tomato powder
2tbs olive oil
1tbs white wine vinegar
salt and pepper
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