Macau Style Baked Portuguese Chicken (Printer-Friendly)
Savory chicken and vegetables in creamy coconut curry sauce over aromatic 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 - 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 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 - 1.75 oz Parmesan cheese, grated
27 - 1 tbsp breadcrumbs for extra crunch, optional
# How to Make It:
01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch in a bowl. Mix thoroughly to coat evenly. Let marinate for at least 20 minutes to tenderize and infuse flavors.
02 - Rinse rice under cold water 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 to coat grains. Pour in chicken broth and add salt. Bring to a boil, then cover and reduce heat to low. Simmer 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 and fragrant. Add marinated chicken pieces and sear until just cooked through, about 3-4 minutes.
04 - Add diced bell pepper, carrot, and frozen 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 to bloom the spices and release their aromatic oils.
05 - Stir in tomato paste, coconut milk, chicken broth, and sugar. Bring mixture to a gentle simmer. Cook uncovered for 8-10 minutes, stirring occasionally, until sauce thickens slightly and coats the back of a spoon. Season generously with salt and black pepper to taste.
06 - Preheat oven to 390°F.
07 - Lightly grease a 9x13 inch baking dish with oil or butter. 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 cheese. Sprinkle breadcrumbs over the cheese layer if using for added crunch.
08 - Bake for 20-25 minutes until cheese is fully melted, bubbling, and golden brown on top. Remove from oven and let rest for 5 minutes before serving to allow layers to set.
# Expert Advice:
01 -
- The coconut curry sauce strikes that perfect balance between comforting and exciting without overwhelming anyone at your table.
- Cheese melted over rice might sound unusual, but trust me, it transforms this into something genuinely special.
02 -
- Do not skip marinating the chicken because the cornstarch helps it hold onto moisture during the long bake.
- Let the dish rest for five minutes after baking or you will have a molten cheese situation on your hands.
03 -
- Stir a splash of heavy cream into the sauce right before assembling for restaurant level silkiness.
- Toast your breadcrumbs in a dry pan with a pinch of garlic powder before sprinkling on top.