Macau Style Baked Portuguese Chicken (Printable View)
Tender chicken in creamy coconut curry sauce over golden rice, topped with melted cheese and baked to perfection.
# 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 Base
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
→ Creamy Portuguese 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 - 0.85 cup chicken broth
21 - 1 tbsp tomato paste
22 - ½ tsp turmeric
23 - 1 tsp sugar
24 - Salt and black pepper, to taste
→ Baking Toppings
25 - 3.5 oz mozzarella cheese, shredded
26 - 1.8 oz Parmesan cheese, grated
27 - 1 tbsp breadcrumbs, optional
# How-To Steps:
01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch in a bowl. Mix thoroughly to coat evenly. Let stand for at least 20 minutes to absorb flavors.
02 - Rinse rice until water runs clear. Heat 1 tbsp vegetable 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. Pour in chicken broth and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed. Fluff with fork and set aside.
03 - Heat 2 tbsp vegetable 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 3-4 minutes.
04 - Stir in diced bell pepper, carrot, and frozen peas. Sauté for 3 minutes until vegetables begin to soften. Sprinkle curry powder and turmeric over the mixture, stirring constantly for 1 minute until spices become fragrant.
05 - Add tomato paste, coconut milk, chicken broth, and sugar to the skillet. Stir well to combine. Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until sauce thickens slightly. Season with salt and black pepper to taste.
06 - Preheat oven to 390°F.
07 - Lightly grease a 9x13 inch baking dish. Spread cooked rice evenly across the bottom. Spoon chicken and vegetable sauce mixture over the rice layer. Top with shredded mozzarella and grated Parmesan. Sprinkle breadcrumbs evenly over cheese if using.
08 - Bake for 20-25 minutes until cheese is bubbling and surface develops golden-brown spots. Remove from oven and 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, creating pockets of flavor throughout
- That moment when you pull it from the oven and the cheese is bubbling and golden
- Its a complete meal in one dish, perfect for feeding a crowd without needing side dishes
02 -
- Do not skip marinating the chicken, even if you are rushed, because this step is what keeps the meat tender
- The sauce will thicken in the oven, so make it slightly thinner than you think you need
- Let the dish rest for 5 minutes after baking so the sauce settles and the cheese firms up slightly
03 -
- Grate your own Parmesan instead of using pre-grated cheese for better melting and flavor
- For extra richness, stir 2 tbsp heavy cream into the sauce before assembling