Macau Style Baked Portuguese Chicken (Printable Version)
Creamy coconut curry chicken with rice and melted cheese, a Macau-Portuguese fusion classic 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 Base
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
→ Portuguese Coconut 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 - 1.7 cups coconut milk
20 - 0.85 cup chicken broth
21 - 1 tbsp tomato paste
22 - 0.5 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 Make It:
01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch in a bowl. Mix thoroughly and let marinate 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 1 minute. 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 rice is cooked. 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, about 3-4 minutes. Add bell pepper, carrot, and peas. Sauté for an additional 3 minutes until vegetables begin to soften.
04 - Sprinkle curry powder and turmeric over the chicken and vegetable mixture. Stir for 1 minute until spices become fragrant. Add tomato paste, coconut milk, chicken broth, and sugar. 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 - Spread cooked rice evenly in a greased 9x13 inch baking dish. Spoon chicken and sauce mixture over the rice, distributing evenly. Top with mozzarella and Parmesan cheese. Sprinkle breadcrumbs over the cheese layer for added crunch if desired.
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 coconut curry sauce is incredibly creamy yet not heavy, striking that perfect balance between comfort food and something special enough for guests
- Everything cooks in one pan before baking, meaning less cleanup and more time to enjoy the company youre cooking for
02 -
- The sauce should be slightly thinner than you think you want because the rice will absorb liquid as it bakes
- Letting the dish rest for 5 minutes after baking helps the sauce settle and makes serving much cleaner
03 -
- Toast the curry powder in a dry pan for 30 seconds before adding it to the sauce to wake up the spices
- Grate your own Parmesan instead of using pre-grated for better melting and more intense flavor