Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- A 3 -3 1/2 lb. Chicken, halved, quartered or cut into pieces.
- Marinade for Chicken
- 1 tsp minced dried hot chile pepper
- 1 tsp minced garlic
- 2 T minced shallot
- 1 tsp paprika
- 2 tsp Chinese five-spice powder
- 2 tsp crumbled dried rosemary
- Salt & Pepper to taste.
- Sauce
- 1 c minced shallot
- 1/2 c minced garlic
- 1-1/2 c minced red bell pepper (or smaller qty of hotter red peppers if desired)
- 1/4 c canola oil
- 1/2 c sweet paprika
- 1 c grated coconut
- 1/2 c natural peanut butter
- 1-1/2 c chicken stock
- 2 bay leaves
- 3 T canola oil
- 1 baking potato (or 4-5 new potatoes)
Directions
Mix marinade ingredients, rub into chicken and marinate covered in fridge overnight. Adding a little oil to the marinade helps the rub stick to the chicken.
Sweat shallots, garlic and peppers in oil over medium low heat, stirring occasionally, until the peppers are softened. Add paprika, coconut, peanut butter, bay leaf and chicken stock.
Bring to a boil, and simmer, stirring occasionally, for about ten minutes. Discard the bay leaves. Keep warm.
Heat oil medium high in a frypan and brown the chicken well with the potato cut into one inch cubes. Even better, grill the chicken, and brown potato seperately.
Transfer chicken and potatoes to baking dish, spoon 2 cups of the sauce over, and bake in a 350 degree oven for about 30 minutes if in pieces, a little longer if in halves. Finish with remaining sauce, and serve.
Category:Macanese Recipes
Category:Macanese Meat Dishes