Portuguese Chicken “Poke”

Featured in the Honolulu Star-Advertiser on May 1, 2019.



Portuguese Chicken “Poke”

  • 6 bone-in, skin-on chicken thighs
  • 1/2 cup cider vinegar
  • 1 tablespoon brown sugar
  • 1 small, hot red chili pepper, finely minced (do not seed)
  • 4 tablespoons olive oil, divided
  • 3 cloves garlic, chopped
  • 1 large onion, coarsely chopped
  • Salt and pepper to taste
  • 4-5 long sprigs fresh rosemary or ground, dried rosemary to taste
  • 1 pint-sized basket cherry tomatoes, halved
  • 1/2 cup thinly sliced green onion (green and white parts)


Pierce chicken thighs with a knife in several places. In a bowl, marinate chicken in vinegar with brown sugar and chili pepper for 30 minutes. Meanwhile, in a large sauté pan, heat 2 tablespoons olive oil, add garlic, and caramelize onion over medium heat just until partly cooked 3-4 minutes; onion should still be a little crunchy. Drain on paper towels and reserve.

Heat oven to 350°F. Place remaining 2 tablespoons olive oil in a shallow baking dish; drain chicken thighs and pat dry. Rub chicken generously with salt and pepper. Place rosemary sprigs on the bottom of baking dish and arrange chicken on top. Roast 30-40 minutes, until chicken is cooked through. Remove chicken and cool until you can handle it; remove skin, bone thighs and cut chicken into poke-size chunks.

In a serving bowl, lightly toss together all ingredients. Serve over hot rice. Serves 4.

Approximate Nutrient Analysis per serving (and not including salt to taste or rice):
540 calories, 40 g fat, 9 g saturated fat, 185 mg cholesterol, 150 mg sodium, 12 g carbohydrate, 2 g fiber, 8 g sugar, 33 g protein


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