Macanese Style Portuguese Chicken (Galinha à Portuguesa) (Po Kok Gai 葡國雞)

Po Kok Gai, or Macanese style Portuguese Chicken, is a Chinese fusion Macanese & Portuguese style chicken dish. It is a mildly spicy, slightly sweet chicken curry with a rich, creamy coconut sauce. This unbelievably flavorful sauce goes great in combination with some rice as well. In China, Macau has had a long and intertwined history with the Portuguese. Since it had been a Portuguese colony from the 16th century to 1999, the evidence of Portuguese cultural influence is all over and is a show of the beauty of the melting pots of cultures in the region. This dish is a great combination of the Portuguese and Chinese cultures with the interesting mixture of Chinese tofu and Portuguese chorizo. It is quite a unique combination and is an absolutely delicious dish that is totally worth the time it takes to make. Try it out and tell us what you think!
4 Chicken Legs (can be substitute with white meat, but dark meat will work better. Chop into smaller pieces, skin and keep in the bone in for more flavors)
2 medium Potatoes (chop into small chunks)
1 large Onion (chop into small chunks)
6 large Fried Tofu Pieces (available in Chinese supermarket, absorbs all the goodness from the sauce, very delicious in curry. Chop into smaller pieces)
2 cups of Cooked White Rice
3 Bay Leaves
1 cup of Evaporated Milk
2 cans of Coconut Milk
4-6 oz. piece of Chouriço

Chicken Marinade:
2 tablespoons of dark soy sauce
2 tablespoons of light soy sauce
A few pinches of salt and pepper
3 tablespoons of turmeric powder
1 tablespoon of paprika powder
1 teaspoon of chili powder
1 tablespoon of Olive oil

1) Marinade chicken for at least an hour. In a large pot, saute chicken over high heat until the meat starts to turn brown. Add potato and onion chunks. Mix well and cook for another 10-15 minutes.

2) Pour in evaporated milk and coconut milk. Add bay leaves. Turn heat down to medium for about 5 minutes. Simmer for about 20 minutes.

3) Chop the Chouriço into medium size pieces. Add the Chouriço pieces and fried tofu pieces. Mix well. Cook for another 10-15 minutes

4) Preheat oven to 325 degrees. Spread rice in the bottom of a large casserole dish.

5) Transfer chicken mixture over the top. Sprinkle some paprika powder on top.

6) Cover dish with foil and bake for about 25-30 minutes.

7) Serve while hot and enjoy!

This recipe is inspired by our friends over at, so check them out and tell us what you think!

1 Comment

  1. Tony L.

    Very delicious. However, there is too much food for just 2 cups of cooked rice. As written, this will result in a sort of curry rice porridge (tsook)!!

    I recommend after Step 4:
    Ladle 1/2 to 2/3 cup of chicken mixture onto the rice, and save the rest for future use (put in container for fridge or freezer). etc.

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