Macau Style Baked Portuguese Chicken Rice (Printable version)
Creamy coconut curry baked with chicken, rice, vegetables, and melted cheese. A classic Macanese comfort dish.
# 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 Base
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
→ Portuguese Coconut 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 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
→ Baking Toppings
25 - 3.5 oz mozzarella cheese, shredded
26 - 1.75 oz Parmesan cheese, grated
27 - 1 tbsp breadcrumbs for extra crunch
# Directions:
01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch in a bowl. Mix thoroughly to coat and let sit for at least 20 minutes to absorb flavors.
02 - Rinse rice 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 for 1 minute. Pour in chicken broth, add salt, bring to boil, then cover and simmer on low heat for 12-15 minutes until liquid is absorbed. Fluff with fork and set aside.
03 - Heat oil in large skillet over medium heat. Sauté diced onion and garlic for 2-3 minutes until softened. Add marinated chicken and sear until just cooked through, about 4-5 minutes. Add diced bell pepper, carrot, and frozen peas; sauté for 3 minutes until vegetables begin to soften.
04 - Sprinkle curry powder and turmeric over chicken and vegetable mixture, stirring constantly for 1 minute until aromatic. 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 - Set oven to 390°F for baking.
06 - Grease a 9x13 inch baking dish. Spread cooked rice evenly across bottom. Spoon chicken and coconut curry sauce mixture over rice. Top with shredded mozzarella and grated Parmesan. Sprinkle breadcrumbs evenly if using for extra texture.
07 - 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 Tips:
01 -
- That moment when you pull it from the oven and the cheese is still bubbling like a miniature volcano
- The way coconut milk transforms a simple curry into something luxurious enough for company
02 -
- Do not skip blooming the curry powder in hot oil, it releases flavors that simmering alone cannot achieve
- Let the dish rest 5 minutes after baking, or you will lose all that sauce when you cut into it
03 -
- Two tablespoons of heavy cream stirred into the sauce before baking makes it ridiculously decadent
- Grate your own Parmesan instead of buying pre grated, the melting difference is remarkable