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)


  1. Pierce chicken thighs with a knife in several places.
  2. In a bowl, marinate chicken in vinegar with brown sugar and chili pepper for 30 minutes.
  3. 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.
  4. Drain on paper towels and reserve.
  5. Heat oven to 350°F.
  6. Place remaining 2 tablespoons olive oil in a shallow baking dish; drain chicken thighs and pat dry.
  7. Rub chicken generously with salt and pepper.
  8. Place rosemary sprigs on the bottom of baking dish and arrange chicken on top.
  9. Roast 30-40 minutes, until chicken is cooked through.
  10. Remove chicken and cool until you can handle it; remove skin, bone thighs and cut chicken into poke-size chunks.
  11. In a serving bowl, lightly toss together all ingredients.
  12. 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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