Macau Baked Portuguese Chicken Rice (Printable)

Creamy coconut sauce, tender chicken, and golden rice baked bubbly with melted cheese.

# 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 - 1/2 tsp ground white pepper
05 - 1 tsp cornstarch

→ Rice

06 - 1.5 cups jasmine or long-grain rice
07 - 2.5 cups chicken broth
08 - 1 tbsp vegetable oil
09 - 1 small onion, finely chopped
10 - 2 garlic cloves, minced
11 - 1/2 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 - 1.7 cups coconut milk
20 - 0.8 cups chicken broth
21 - 1 tbsp tomato paste
22 - 1/2 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 Steps:

01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch in a bowl. Mix thoroughly and let sit for at least 20 minutes to absorb flavors.
02 - Rinse rice until water runs clear. Heat oil in a saucepan over medium heat. Sauté onion and garlic until fragrant, about 2 minutes. Add rice and stir for 1 minute. Pour in chicken broth and add 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, about 4-5 minutes.
04 - Add bell pepper, carrot, and 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 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 sauce mixture over the rice, distributing evenly. Top with shredded mozzarella and grated Parmesan. Sprinkle breadcrumbs over the cheese if using.
08 - Bake for 20-25 minutes until cheese is bubbly and golden brown on top. Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The coconut curry sauce becomes incredibly rich and creamy while baking into the rice below
  • Leftovers taste even better the next day when all those spices have had time to really settle in
  • That cheese crust on top is basically the best part, lets be honest
02 -
  • Dont skip the rice rinsing step or youll end up with gummy rice instead of fluffy grains
  • Let the dish rest for 5 minutes after baking so the sauce has time to settle
  • The sauce will thicken more in the oven, so keep it slightly looser on the stove
03 -
  • Use a shallow baking dish so more surface area gets that crispy cheese topping
  • Grate your own Parmesan instead of using pre-grated for better melting

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