Macau-style Portuguese Beer Chicken
A Macanese dish with Portuguese influence, where chicken is braised in beer and spices, resulting in tender meat and a rich sauce perfect for dipping crusty bread.
Ingredients
12 items- Chicken thighs 500g (about 1.1 lb)
- Beer (lager) 330 ml (1 bottle)
- Tomatoes 2
- Onion 1
- Garlic 4 cloves
- Olive oil 2 tablespoons
- Sweet paprika 1 teaspoon
- Dried thyme 1/2 teaspoon
- Bay leaves 2
- Salt and black pepper to taste
- Green bell pepper 1
- Fresh cilantro handful
Nutrition
Steps （7 steps）
Rinse and pat dry the chicken thighs, cut into 3-4cm pieces. Mix with ½ teaspoon salt, some black pepper and 2 minced garlic cloves. Marinate for 15 minutes.
Heat olive oil in a skillet over high heat. Place chicken skin-side down and sear until golden brown, about 2 minutes per side. Remove to a plate.
Reduce to medium heat. Sauté chopped onion in the same oil until translucent, about 3 minutes. Add remaining garlic and paprika; stir for 30 seconds until fragrant.
Add diced tomatoes, cook for 3 minutes until they soften. Pour in beer, add thyme, bay leaves and some salt. Bring to a boil then lower heat to a simmer.
Return chicken pieces skin‑side up to the pan. Cover and simmer gently on low heat for 20 minutes, stirring once, until chicken is cooked through and sauce thickens enough to coat the back of a spoon.
Add green bell pepper, increase heat to medium‑high and cook 2 minutes, stirring often to avoid sticking. Adjust salt and pepper to taste.
Transfer to a serving dish, remove bay leaves, garnish with fresh cilantro. Serve with crusty baguette or steamed rice.
Tips
Searing the chicken first locks in the juices. Use a mild lager to avoid excessive bitterness. Do not reduce the sauce too much; leave a little gravy to dip bread or rice.
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