Macau Style Baked Portuguese Chicken Rice (Print Version)
Creamy coconut curry baked chicken over golden rice with melted cheese topping
# 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 - 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 for extra crunch (optional)
# Steps:
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 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 pieces and sear until just cooked through, about 4-5 minutes. Add bell pepper, carrot, and peas, continue sautéing for 3 minutes until vegetables begin to soften.
04 - Sprinkle curry powder and turmeric over the chicken and vegetable mixture, stirring constantly for 1 minute until fragrant. Stir in tomato paste, coconut milk, chicken broth, and sugar. Reduce heat and simmer for 8-10 minutes, stirring occasionally, until sauce slightly thickens. 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 evenly over the rice layer. Top with shredded mozzarella and grated Parmesan. Sprinkle breadcrumbs over the cheese layer if using for extra crunch.
07 - Bake for 20-25 minutes until cheese is bubbly and golden brown on top. Remove from oven and let rest for 5 minutes before serving to allow flavors to settle.
# Expert Tips:
01 -
- The coconut curry sauce achieves that perfect balance of creamy richness without being heavy
- Leftovers somehow taste even better the next day as flavors meld together
- One pan delivers protein vegetables and starch in each satisfying forkful
02 -
- Dont skip the marinade even if you are pressed for time, it makes all the difference
- Let the sauce cool slightly before assembling or your rice might become mushy
- The resting period after baking is essential for clean serving
03 -
- Rinse your rice until water runs completely clear for fluffy separate grains
- Grate your own Parmesan instead of using pre grated for better melting