Macau Baked Portuguese Chicken Rice (Printable)

Tender chicken and vegetables in a spiced coconut sauce with melted cheese over fragrant jasmine rice.

# 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

# How to Make It:

01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch in a bowl. Mix thoroughly to coat and let stand for at least 20 minutes.
02 - Rinse rice until water runs clear. Heat vegetable 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 pieces and sear until just cooked through, approximately 4-5 minutes. Add bell pepper, carrot, and frozen peas. Sauté for 3 minutes until vegetables begin to soften.
04 - Sprinkle curry powder and turmeric over the chicken and vegetable mixture. Stir constantly for 1 minute until spices become fragrant. Stir in tomato paste, coconut milk, chicken broth, and sugar. Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until sauce slightly thickens. Season with salt and black pepper to taste.
05 - Preheat oven to 390°F.
06 - Lightly grease a 9x13 inch baking dish. 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 if desired.
07 - Bake for 20-25 minutes until cheese is fully melted and bubbling with golden-brown spots. Remove from oven and let rest for 5 minutes before serving to allow layers to set.

# Expert Tips:

01 -
  • The coconut curry sauce creates this incredible velvety texture that coats every grain of rice
  • Its one of those rare dishes that actually tastes better the next day, making it perfect for meal prep
  • The combination of melted mozzarella and parmesan on top creates this irresistible cheesy crust
02 -
  • Letting the dish rest for 5 minutes after baking is crucial, it helps the sauce set slightly so each serving holds together
  • The sauce will look too thin when you first combine it with the rice, but it thickens beautifully during baking
  • Dont skip the breadcrumb topping if you want that restaurant style crunch contrast against the creamy rice
03 -
  • Grate your own cheese from blocks instead of buying pre shredded for better melting
  • If the sauce seems too thick before baking, add a splash more broth since rice absorbs liquid as it bakes

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