Macau-style African Chicken

Cut the 3-3½ lb chicken into pieces (breasts, thighs, drumsticks, and wings) and pat dry with paper towels to remove excess moisture.

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches to avoid overcrowding, brown the chicken pieces on all sides until golden, approximately 3-4 minutes per side.

Remove the browned chicken and set aside on a clean plate.

Build a flavor base by sautéing aromatic ingredients in the same pot, stirring constantly to deglaze the bottom and release browned bits, until fragrant.

Return the chicken pieces to the pot, nestling them among the aromatics.

Add liquid (such as chicken stock, water, or a combination) to partially submerge the chicken, then bring to a simmer.

Reduce heat to low, cover the pot partially with a lid, and simmer until the chicken is tender and cooked through, approximately 45-50 minutes.

Taste and adjust seasoning as needed, then serve the chicken hot over rice or with crusty bread to soak up the sauce.