Macau Baked Portuguese Chicken Rice (Printer-friendly)
Creamy coconut chicken and rice baked with melted cheese for a comforting Macau fusion meal.
# 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, optional for extra crunch
# How-To Guide:
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 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. Add bell pepper, carrot, and peas; sauté for 3 minutes.
04 - Sprinkle curry powder and turmeric over the chicken and vegetables, stirring 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 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. Top with mozzarella and Parmesan cheeses. Sprinkle breadcrumbs if using for added texture.
07 - Bake for 20-25 minutes until cheese is bubbly and golden brown. Let rest for 5 minutes before serving to allow flavors to meld.
# Expert Advice:
01 -
- The way the coconut curry sauce seeps into every grain of rice feels like a warm embrace on cold nights
- That golden cheese crust creates the most satisfying contrast against the tender chicken underneath
02 -
- Do not skip marinating the chicken, it makes all the difference in texture
- The sauce will thicken in the oven, so keep it slightly loose when assembling
03 -
- Rinse your rice until the water runs clear for separate, fluffy grains
- Let the dish rest 5 minutes after baking so the sauce sets slightly