Macau Style Baked Portuguese Chicken Rice (Print Version)

Tender chicken and vegetables in a creamy coconut curry sauce, layered over golden rice and baked with melted cheese for the ultimate Macanese comfort dish.

# 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 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 for extra crunch

# Preparation 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 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, approximately 4-5 minutes. Toss in bell pepper, carrot, and peas; continue sautéing for 3 minutes.
04 - Sprinkle curry powder and turmeric over the chicken and vegetables, stirring constantly for 1 minute until aromatic. Add tomato paste, coconut milk, chicken broth, and sugar. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until sauce slightly thickens. Adjust seasoning with salt and pepper.
05 - Preheat your oven to 390°F.
06 - Spread cooked rice evenly in a greased 9x13 inch baking dish. Spoon chicken and sauce mixture evenly over the rice layer. Sprinkle mozzarella and Parmesan cheese on top. Add breadcrumbs if using for extra texture.
07 - Bake for 20-25 minutes until cheese is bubbly and golden brown. Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The way the coconut milk and curry create an incredibly rich sauce that still feels light enough for a weeknight dinner
  • That moment when you pull it from the oven and the cheese is perfectly golden and bubbling
  • How the tender chicken absorbs all those vibrant Portuguese spices while staying juicy
02 -
  • For extra richness stir 2 tablespoons heavy cream into the sauce before assembling it makes the dish incredibly luxurious
  • The curry powder amount is flexible if you love heat add an extra teaspoon but start mild and adjust to taste
  • This dish actually tastes better if you make it ahead and refrigerate before baking the flavors meld together beautifully
03 -
  • Grate your own Parmesan cheese instead of buying pre grated it melts so much better and has a fresher taste
  • Let the marinated chicken come to room temperature before cooking for more even browning
  • Use a shallow baking dish rather than a deep one this ensures more surface area for that golden cheesy crust

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