Macau Baked Portuguese Chicken Rice (Printable Version)
Creamy coconut curry chicken with golden rice, vegetables, and melted cheese baked to perfection.
# What You Need:
→ Chicken & Marinade
01 - 1.1 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tbsp light soy sauce
03 - 1 tbsp Shaoxing wine (or dry sherry)
04 - ½ tsp ground white pepper
05 - 1 tsp cornstarch
→ Rice
06 - 1 ½ cups jasmine or long-grain rice
07 - 2 ½ cups chicken broth
08 - 1 tbsp vegetable oil
09 - 1 small onion, finely chopped
10 - 2 garlic cloves, minced
11 - ½ tsp salt
→ Sauce
12 - 2 tbsp vegetable oil
13 - 1 medium onion, diced
14 - 2 garlic cloves, minced
15 - 1 red bell pepper, diced
16 - 1 carrot, diced
17 - 5.3 oz frozen peas
18 - 2 tbsp mild curry powder
19 - 1 ⅔ cups coconut milk
20 - ¾ cup chicken broth
21 - 1 tbsp tomato paste
22 - ½ tsp turmeric
23 - 1 tsp sugar
24 - Salt and black pepper, to taste
→ For Baking
25 - 3.5 oz mozzarella cheese, shredded
26 - 1.8 oz Parmesan cheese, grated
27 - 1 tbsp breadcrumbs (optional, for extra crunch)
# How to Make It:
01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch in a bowl. Mix thoroughly and set aside for at least 20 minutes to allow flavors to penetrate.
02 - Rinse rice until water runs clear. Heat oil in a saucepan over medium heat. Sauté onion and garlic until fragrant, about 2 minutes. Add rice and stir for 1 minute. Pour in chicken broth and salt, bring to a boil, then cover and simmer on low heat for 12-15 minutes until liquid is absorbed. Fluff rice with a fork and set aside.
03 - Heat oil in a large skillet over medium heat. Sauté onion and garlic for 2-3 minutes until softened. Add marinated chicken pieces, searing until just cooked through, approximately 4 minutes. Incorporate bell pepper, carrot, and frozen peas; continue sautéing for 3 minutes.
04 - Sprinkle curry powder and turmeric over the chicken and vegetable mixture, stirring constantly for 1 minute until aromatic. Stir in tomato paste, coconut milk, chicken broth, and sugar. Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until sauce thickens slightly. Season with salt and black pepper to taste.
05 - Preheat oven to 390°F.
06 - Spread cooked rice evenly in a greased 9x13 inch baking dish. Spoon chicken and sauce mixture generously over the rice. Distribute mozzarella and Parmesan cheese across the top. Sprinkle breadcrumbs over the cheese layer if using for added texture.
07 - Bake for 20-25 minutes until cheese is bubbling and golden brown with slightly crispy edges. Remove from oven and allow to rest for 5 minutes before serving to let flavors meld.
# Expert Tips:
01 -
- Its the ultimate comfort food that brings Macau streets into your kitchen
- Coconut milk and curry create this velvety sauce youll want to put on everything
- The contrast between crispy cheese topping and tender rice is absolutely magical
02 -
- Rinse your rice until the water runs clear, this prevents gummy rice in the final dish
- Do not skip marinating the chicken, those 20 minutes make it incredibly tender
- The sauce thickens as it bakes, so keep it slightly looser than you think you need
03 -
- Sprinkle breadcrumbs over the cheese for extra crunch on top
- Stir heavy cream into the sauce before baking for restaurant quality richness