Macau Style Baked Portuguese Chicken (Print Version)
Creamy coconut curry sauce with tender chicken and vegetables over fragrant rice, topped with melted cheese and baked to golden 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 - 0.5 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 - 0.5 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 cup chicken broth
21 - 1 tbsp tomato paste
22 - 0.5 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
# How to Make It:
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 rice 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 pieces and sear until just cooked through, about 4-5 minutes. Toss in bell pepper, carrot, and peas; sauté for 3 minutes until vegetables begin to soften.
04 - Sprinkle curry powder and turmeric over the chicken and vegetables, stirring constantly for 1 minute until spices become fragrant. Stir in tomato paste, coconut milk, chicken broth, and sugar. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until sauce thickens slightly. Season with salt and pepper to taste.
05 - Preheat your oven to 390°F.
06 - Spread cooked rice evenly in a greased 9x13 inch baking dish. Spoon the chicken and vegetable sauce mixture over the rice, distributing evenly. Top with shredded mozzarella and grated Parmesan cheese. Sprinkle breadcrumbs over the cheese for added texture if desired.
07 - 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 meld.
# Expert Advice:
01 -
- The coconut curry sauce creates an incredibly rich, velvety base that somehow feels both exotic and homey at the same time
- Everything bakes together in one dish, meaning minimal cleanup and maximum flavor integration
- The contrast of molten cheese topping against fragrant, spiced rice is absolutely addictive
02 -
- The rice must be fully cooked before assembling because it wont have enough moisture to finish cooking in the oven
- Letting the sauce simmer until it coats the back of a spoon prevents the final dish from becoming watery
- Resting the baked dish for five minutes before serving helps the layers set and makes serving much easier
03 -
- Stirring a tablespoon of tomato paste into the coconut sauce adds depth and a beautiful reddish-orange hue
- Sprinkling breadcrumbs over the cheese creates extra crunch and helps prevent the cheese from separating