Macau Baked Portuguese Chicken Rice (Printable)
Creamy coconut curry sauce meets tender chicken and golden rice, topped with melted cheese for the ultimate Macanese comfort casserole.
# 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 ¾ cups coconut milk
20 - ⅘ 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
# Directions:
01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch in a bowl. Mix thoroughly and let stand for at least 20 minutes.
02 - Rinse rice until water runs clear. Heat oil in a saucepan over medium heat. Sauté onion and garlic until fragrant. Add rice and stir for 1 minute. Pour in chicken broth and 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 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. Stir in bell pepper, carrot, and peas; cook for 3 minutes.
04 - Sprinkle curry powder and turmeric over chicken and vegetables. Stir constantly for 1 minute until 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 pepper.
05 - Preheat oven to 390°F.
06 - Spread cooked rice evenly in a greased 9x13 inch baking dish. Spoon chicken and sauce mixture over rice. Sprinkle mozzarella and Parmesan cheese evenly. Add breadcrumbs if desired for extra crunch.
07 - Bake for 20-25 minutes until cheese is bubbly and golden brown. Allow to rest for 5 minutes before serving.
# Cooking Tips:
01 -
- The way the coconut cream curry seeps into every grain of rice creating pockets of flavor in each bite
- That moment you pull it from the oven and the cheese is golden and bubbling like a warm embrace
02 -
- Letting the dish rest 5 minutes after baking helps the sauce set slightly so each serving holds its shape
- The curry powder flavor mellows beautifully during baking, so do not be afraid to use the full amount
03 -
- Grate your own cheese instead of buying pre shredded, it melts so much better
- Use a shallow baking dish so more surface area gets golden and crispy