Macao-Style Portuguese Chicken

Directions

1. 1

   Combine the first 7 ingredients; rub over chicken. Refrigerate, covered, at least 1 hour or overnight. Meanwhile, place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until just tender, 10-12 minutes. Drain and set aside.
2. 2

   In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove and set aside. Reserve 5 slices chorizo for topping. In the same pan, cook and stir remaining chorizo, tomato paste, garlic and bay leaves for 1 minute. Add onion, green pepper and tomato; cook and stir until tender, 3-5 minutes.
3. 3

   Stir in coconut milk, broth, cooked potato, 8 olives and reserved chicken. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes. Preheat broiler.
4. 4

   Transfer chicken mixture to a 13x9-in. baking pan. Place egg, reserved chorizo and remaining 4 olives over top; sprinkle with coconut. Broil 3-4 in. from heat until coconut is toasted, 7-10 minutes. Discard bay leaves. Serve curry with rice.