Macau Baked Portuguese Chicken Rice (Printable)
Creamy coconut curry chicken with vegetables, served over seasoned rice and baked with a golden cheese crust.
# What You 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 - ¾ cup plus 1 tbsp 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)
# Directions:
01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch in a bowl. Mix thoroughly to coat and set aside 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 garlic until fragrant, about 2 minutes. Add rice and stir for 1 minute. Pour in chicken broth, add salt, and bring to a boil. Cover, reduce heat to low, and simmer 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 diced onion and garlic for 2-3 minutes until softened. Add marinated chicken pieces and sear until just cooked through, about 4-5 minutes.
04 - Add 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 fragrant.
05 - Stir in tomato paste, coconut milk, chicken broth, and sugar. 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 - Spread cooked rice evenly in a greased 9x13 inch baking dish. Spoon chicken and vegetable sauce mixture over the rice, distributing evenly. Top with shredded mozzarella and grated Parmesan. Sprinkle breadcrumbs over the cheese layer if using.
08 - Bake for 20-25 minutes until cheese is 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 -
- The coconut curry sauce creates an incredibly rich and fragrant base that clings to every grain of rice
- That golden bubbly cheese topping transforms it from dinner into something worth gathering around
- It reheats beautifully for lunch the next day, if it even lasts that long
02 -
- Do not skip marinating the chicken even if you are short on time because it makes a huge difference in texture
- The sauce should be slightly thicker than you want because the rice will absorb some liquid while baking
- Letting the dish rest for 5 minutes after baking prevents the sauce from being too runny when you serve it
03 -
- Rinse your rice until the water runs completely clear to prevent gummy cooked rice
- Toast your curry powder in oil before adding liquids to unlock its full flavor potential