Macau Baked Portuguese Chicken Rice (Print View)
Creamy coconut curry chicken with baked rice and melted cheese
# Ingredient List:
→ Chicken & Marinade
01 - 1.1 pounds boneless skinless chicken thighs, cut into bite-sized pieces
02 - 1 tablespoon light soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1/2 teaspoon ground white pepper
05 - 1 teaspoon cornstarch
→ Rice
06 - 1 1/2 cups jasmine or long-grain rice
07 - 2 1/2 cups chicken broth
08 - 1 tablespoon vegetable oil
09 - 1 small onion, finely chopped
10 - 2 garlic cloves, minced
11 - 1/2 teaspoon salt
→ Sauce
12 - 2 tablespoons 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 ounces frozen peas
18 - 2 tablespoons mild curry powder
19 - 1 2/3 cups coconut milk
20 - 3/4 cup chicken broth
21 - 1 tablespoon tomato paste
22 - 1/2 teaspoon turmeric
23 - 1 teaspoon sugar
24 - Salt and black pepper to taste
→ For Baking
25 - 3.5 ounces mozzarella cheese, shredded
26 - 1.8 ounces Parmesan cheese, grated
27 - 1 tablespoon breadcrumbs
# How to Make:
01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch in a bowl. Mix thoroughly and let sit for at least 20 minutes to absorb flavors.
02 - Rinse rice 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. Pour in chicken broth and 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 and sear until just cooked through, about 4-5 minutes. Add bell pepper, carrot, and peas; sauté for 3 minutes until vegetables begin to soften.
04 - Sprinkle curry powder and turmeric over the chicken and vegetables, stirring constantly for 1 minute until aromatic. Add tomato paste, coconut milk, chicken broth, and sugar. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens slightly. Season with salt and 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 cheeses. Sprinkle breadcrumbs over the surface if desired for extra crunch.
07 - Bake for 20-25 minutes until cheese is bubbling and golden brown. Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.
# Expert Advice:
01 -
- The combination of Portuguese curry spices and Chinese cooking techniques creates flavors you cannot find anywhere else
- Everything cooks in one dish so cleanup is almost nonexistent
02 -
- Letting the casserole rest for 5 minutes after baking is crucial so the sauce sets slightly
- The rice should be slightly undercooked when you assemble it since it absorbs more liquid while baking
03 -
- Grating your own cheese instead of buying pre shredded makes a huge difference in how it melts
- Toast your curry powder in a dry pan for 30 seconds before adding it to the sauce