Macau Style Baked Portuguese Chicken (Print Version)
Tender chicken and jasmine rice in a mild curry coconut sauce, topped with golden melted cheese and baked to bubbly perfection.
# Recipe Ingredients:
→ 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
# Directions:
01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch. Mix thoroughly and refrigerate for at least 20 minutes to allow flavors to penetrate.
02 - Rinse rice under cold water until water runs clear. Heat 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 to coat grains. Pour in chicken broth, add salt, bring to a boil, then cover and reduce heat to low. Simmer for 12-15 minutes until liquid is absorbed. Fluff rice 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, approximately 4-5 minutes.
04 - Add diced red bell pepper, carrot, and frozen peas to the skillet. Sauté for 3 minutes until vegetables begin to soften but retain some crunch.
05 - Sprinkle curry powder and turmeric over the mixture, stirring constantly for 1 minute until aromatic. Add tomato paste, coconut milk, chicken broth, and sugar. Reduce heat and simmer 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 - Lightly grease a 9x13 inch baking dish with oil or butter. Spread cooked rice evenly across the bottom. Spoon chicken and vegetable sauce mixture over the rice, distributing evenly. Top with shredded mozzarella and grated Parmesan. Sprinkle breadcrumbs over the cheese layer for added texture, if desired.
08 - Bake for 20-25 minutes until cheese is fully melted, bubbling, and golden brown on top. Remove from oven and allow to rest for 5 minutes before serving to set the structure.
# Expert Advice:
01 -
- The way coconut milk transforms ordinary curry into something velvety and luxurious
- That magical moment when the cheese crust breaks open to reveal fragrant, saucy rice beneath
02 -
- The sauce will seem thin when you first assemble it, but it thickens beautifully during baking
- Let the dish rest for 5 minutes out of the oven so the sauce sets slightly for easier serving
03 -
- Toast your rice briefly in the pan before adding liquid for extra nutty flavor
- Grate your own Parmesan instead of buying pre-grated for better melting