Macau Baked Portuguese Chicken Rice

The tiny hole in the wall restaurant in Macau's old town had no sign, just the most incredible aroma walicing onto the street. I followed my nose and discovered a bubbling casserole of golden rice and chicken that changed everything I thought about comfort food. That first bite of creamy coconut sauce with melted cheese made me forget I was sitting on a plastic stool in a humid alleyway.

Last winter when my cousin visited from abroad, she was skeptical about coconut milk in a savory baked dish. One spoonful later and she was asking for the recipe before she even finished her plate. Now she makes it for her roommates every Sunday night.

Ingredients

• 500 g boneless skinless chicken thighs: Thighs stay tender through baking and absorb the marinade beautifully
• 1 tbsp Shaoxing wine: This Chinese cooking wine adds depth but dry sherry works perfectly too
• 1 ½ cups jasmine rice: Jasmine rice fragrant aroma pairs perfectly with the creamy sauce
• 400 ml coconut milk: Full fat coconut milk creates the richest sauce texture
• 2 tbsp mild curry powder: Macau style uses a gentler curry so it does not overpower the coconut
• 150 g mozzarella cheese: Mozzarella melts into that irresistible cheese pull effect

Instructions

Marinate the chicken:

Combine chicken with soy sauce, Shaoxing wine, white pepper, and cornstarch in a bowl. Let it sit for at least 20 minutes so the flavors really sink into the meat.

Cook the rice:

Rinse the rice until the water runs clear, then sauté onion and garlic in oil until your kitchen smells amazing. Add the rice, toast it for one minute, then simmer with broth until fluffy and perfectly cooked.

Build the sauce:

Sauté onion and garlic until soft, then sear the marinated chicken until just cooked through. Toss in the vegetables and cook until they are bright and tender.

Add the coconut magic:

Sprinkle your curry powder and turmeric, watching them bloom in the hot pan for a minute. Pour in coconut milk, broth, and tomato paste, then let everything simmer until the sauce coats the back of a spoon.

Assemble and bake:

Spread your cooked rice in a baking dish, spoon that gorgeous sauce all over the top, and blanket everything with both cheeses. Bake until the cheese bubbles and turns golden brown.

Pin It

This dish has become my go to for potlucks because it travels well and actually tastes better the next day. Something about those spices settling overnight makes it even more incredible.

Making It Your Own

I have tried swapping in shrimp and firm tofu with great success. The sauce is forgiving and works with whatever protein you have on hand.

Perfect Sides

A crisp green salad with citrus dressing cuts through the richness beautifully. Some garlic bread or roasted broccoli on the side makes it a complete meal.

Storage And Reheating

This keeps in the refrigerator for up to four days and freezes well for those busy weeks. Reheat covered at 180°C until piping hot throughout.

• Sprinkle fresh water before reheating if it seems dry
• Add a splash of coconut milk to refresh the sauce
• The cheese will not be quite as bubbly but the flavor remains incredible

Pin It

There is something deeply satisfying about pulling a bubbling, golden casserole out of the oven. This dish brings people together in the most wonderful way.

Recipe FAQs

→ What makes this dish Macanese?

This dish represents Macau's unique fusion cuisine, blending Portuguese culinary traditions with Asian influences. The combination of coconut milk, curry powder, and creamy sauce reflects Portuguese cooking techniques adapted with local Southeast Asian ingredients.

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Bake just before serving, adding 5-10 extra minutes if baking from cold. The flavors actually develop more depth when given time to rest.

→ What rice works best?

Jasmine or long-grain rice provides the ideal texture - fluffy yet able to absorb the coconut sauce without becoming mushy. Avoid short-grain rice as it can become overly sticky in this preparation.

→ Is this dish spicy?

The spice level is mild and family-friendly. The curry powder adds warmth rather than heat, while turmeric contributes earthy flavor. Adjust the curry powder amount to suit your preference.

→ Can I freeze leftovers?

Portion leftovers into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat covered at 180°C (350°F) until heated through, about 20 minutes.