Macau Baked Portuguese Chicken Rice (Printable Version)
Creamy coconut chicken and rice baked with golden melted cheese, featuring aromatic curry spices and vibrant vegetables.
# What You'll 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 - 0.5 tsp ground white pepper
05 - 1 tsp cornstarch
→ Rice
06 - 1.5 cups jasmine or long-grain rice
07 - 2.5 cups chicken broth
08 - 1 tbsp vegetable oil
09 - 1 small onion, finely chopped
10 - 2 garlic cloves, minced
11 - 0.5 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 - 1.7 cups coconut milk
20 - 0.85 cup chicken broth
21 - 1 tbsp tomato paste
22 - 0.5 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
# Directions:
01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch in a bowl. Mix thoroughly and let sit for at least 20 minutes to absorb flavors.
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 add salt, bring to a boil, then cover and simmer on low heat for 12-15 minutes until liquid is absorbed. Fluff 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 and sear until just cooked through, about 4-5 minutes. Add bell pepper, carrot, and peas. Sauté for 3 minutes until vegetables begin to soften.
04 - Sprinkle curry powder and turmeric over the chicken and vegetable mixture. Stir constantly for 1 minute until spices become fragrant. Add tomato paste, coconut milk, chicken broth, and sugar. 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 over the rice, distributing evenly. Top with shredded mozzarella and grated Parmesan. Sprinkle breadcrumbs over the cheese if using for extra texture.
07 - Bake for 20-25 minutes until cheese is melted, bubbling, and golden brown on top. Remove from oven and let rest for 5 minutes before serving to allow flavors to settle.
# Expert Hints:
01 -
- The coconut curry sauce creates a velvety richness that makes everyone ask for seconds
- This dish freezes beautifully and actually tastes better the next day
- Everything bakes in one dish so cleanup is almost nonexistent
02 -
- The sauce must be slightly thicker than you want before baking because the rice will absorb some liquid
- Letting the dish rest for 5 minutes after baking makes serving much cleaner
- Room temperature rice absorbs the sauce better than piping hot rice does
03 -
- Rinse your rice until the water runs completely clear to prevent gummy results
- Sprinkle the cheese all the way to the edges for maximum crispy crust