Macau Style Baked Portuguese Chicken (Print Version)
Creamy coconut sauce with tender chicken and golden rice, topped with melted cheese and baked until golden.
# 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 - 1/2 tsp ground white pepper
05 - 1 tsp cornstarch
→ Rice Base
06 - 1 1/2 cups jasmine or long-grain rice
07 - 2 1/2 cups chicken broth
08 - 1 tbsp vegetable oil
09 - 1 small onion, finely chopped
10 - 2 garlic cloves, minced
11 - 1/2 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 2/3 cups coconut milk
20 - 3/4 cup chicken broth
21 - 1 tbsp tomato paste
22 - 1/2 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 for extra crunch
# How to Cook:
01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch in a mixing bowl. Mix thoroughly until chicken is evenly coated. Let marinate at room temperature for at least 20 minutes to tenderize and infuse flavors.
02 - Rinse rice under cold water until water runs clear. Heat vegetable oil in a saucepan over medium heat. Sauté chopped onion and minced garlic for 2 minutes until fragrant. Add rice and stir for 1 minute to toast grains. Pour in chicken broth and add salt. Bring to a boil, then cover with tight-fitting lid. Reduce heat to low and simmer for 12-15 minutes until liquid is absorbed. Remove from heat and fluff with fork. Set aside.
03 - Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add diced onion and minced garlic, sautéing for 2-3 minutes until translucent and fragrant. Add marinated chicken pieces, spreading evenly to sear. Cook for 4-5 minutes until chicken develops golden color and is cooked through.
04 - Add diced red bell pepper, carrot, and frozen peas to the skillet. Sauté for 3 minutes until vegetables begin to soften but retain crunch. Sprinkle curry powder and turmeric evenly over the mixture, stirring constantly for 1 minute until spices become fragrant and bloom.
05 - Stir in tomato paste, coating the mixture evenly. Pour in coconut milk and chicken broth. Add sugar and stir well to combine. Reduce heat to medium-low and simmer 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 for even baking and optimal cheese melting.
07 - Lightly grease a 9x13 inch baking dish with oil or butter. Spread cooked rice evenly across the bottom of the dish, creating a uniform layer. Spoon chicken and vegetable sauce mixture over the rice, distributing evenly. Top with shredded mozzarella cheese, followed by grated Parmesan. Sprinkle breadcrumbs evenly over the cheese layer for added texture.
08 - Place assembled dish in preheated oven. Bake for 20-25 minutes until cheese is fully melted, bubbling, and develops a golden-brown crust. The edges should be slightly crispy. Remove from oven and let rest for 5 minutes before serving to allow flavors to settle and make serving easier.
# Expert Advice:
01 -
- The way coconut milk mellows the curry into something warmly familiar rather than aggressively spiced
- That moment when you pull it from the oven and the cheese has formed this golden, crispy lid over everything
- Leftouts somehow taste even better the next day when all those flavors have had more time to know each other
02 -
- Rinse your rice until the water runs completely clear or you will end up with gummy starch instead of fluffy grains
- Let the dish rest for those 5 minutes after baking, otherwise the sauce will be too loose and runny
03 -
- Cut all your vegetables into similar sized dice so they cook evenly and look beautiful
- Grate your own Parmesan instead of buying pre grated, it melts completely differently