Macau Style Baked Portuguese Chicken Rice (Printable version)
Tender chicken and vegetables in creamy Portuguese coconut sauce, topped with melted cheese and baked to golden perfection.
# Ingredient List:
→ 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 to coat evenly and let sit for at least 20 minutes to absorb flavors.
02 - Rinse rice under cold water until water runs clear. Heat vegetable oil in a saucepan over medium heat. Sauté chopped onion and minced garlic until fragrant, about 2 minutes. Add rice and stir constantly for 1 minute. Pour in chicken broth, add salt, and bring to a boil. Cover tightly, reduce heat to low, and simmer for 12-15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and set aside.
03 - Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Sauté diced onion and garlic for 2-3 minutes until softened. Add marinated chicken pieces and sear until just cooked through, about 5-6 minutes.
04 - Add diced red bell pepper, carrot, and frozen peas to the skillet. Sauté for 3 minutes until vegetables begin to soften. Sprinkle curry powder and turmeric over the mixture, stirring constantly for 1 minute until spices become fragrant.
05 - Stir in tomato paste, then pour in coconut milk and chicken broth. Add sugar and stir well to combine. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until sauce slightly thickens. Season generously with salt and black pepper to taste.
06 - Preheat oven to 390°F.
07 - Grease a 9x13 inch baking dish with butter or oil. Spread cooked rice evenly across the bottom. Spoon chicken and vegetable sauce mixture over the rice, distributing evenly. Top with shredded mozzarella and grated Parmesan cheese. Sprinkle breadcrumbs over the cheese layer if using for extra texture.
08 - Bake for 20-25 minutes until cheese is fully melted, bubbling, and golden brown on top. Remove from oven and let rest for 5 minutes before serving to allow flavors to settle.
# Expert Suggestions:
01 -
- The fusion of Portuguese spices with Asian comfort food creates something entirely magical and uniquely satisfying
- It feeds a crowd, looks impressive coming out of the oven, and tastes even better as leftovers the next day
02 -
- Let the dish rest for 5 minutes after baking so the sauce settles and each serving holds together when scooped
- The sauce will thicken considerably in the oven, so keep it slightly looser than you might want when simmering
03 -
- Stir a splash of heavy cream into the sauce before assembling for restaurant-level richness
- Fresh breadcrumbs mixed with a little Parmesan on top adds texture that keeps people coming back for seconds