Portuguese-African Chicken in Coconut Sauce

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Posted for ZWT 5 - Portugese Chicken recipe with influences from Africa. NOTE - most reviewers are noting that they use a full can of coconut milk as opposed to 1 cup.

Ingredients Nutrition


  1. Season chicken with ¼ tsp each of the salt and pepper; set aside.
  2. Preheat oven to 425°F.
  3. In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.
  4. Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring.
  5. Stir in coconut milk and peanut butter; let cool slightly.
  6. Transfer to food processor; purée until smooth. Set aside.
  7. Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes.
  8. Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice.
  9. Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.
Most Helpful

We absolutely loved this dish! The only changes I made was to add the full can of coconut milk and I added red pepper flakes as I did not have the chilies. The chicken was really moist and the sauce had a wonderful flavor. Adding this one to my Best of 2012 recipes - it will be made often. Made for ZWT-8-Spain/Portugal.

Nancy's Pantry July 24, 2012

I have been making this for years. It is absolutely wonderful. Love it !!!

rayvin March 08, 2011

I liked this and so did my husband. The only thing I did differently was put 1 tbsp peanut butter and I used the whole can of coconut milk. I thought it would be very hot but it was just right. thanks for posting.

bigbadbrenda May 15, 2010