Macau Style Baked Portuguese Chicken

The first time I encountered this dish in Macau, I was sitting in a tiny restaurant tucked away in a narrow alley, watching steam rise from earthenware dishes emerging from an old oven. The aroma of coconut milk, curry, and melting cheese filled every corner of the room, and I knew I had to recreate this fusion of Portuguese and Chinese cuisines in my own kitchen. Now, bubbling golden in my oven, it brings back those narrow streets and that first incredible bite.

I made this for my sister last winter when she was recovering from surgery, and she sent me a text at midnight admitting she ate the leftovers standing in her kitchen. There is something about this dish that makes people bypass proper table manners entirely. The way the cheese pulls across the creamy sauce is honestly worth the wait for the oven timer to beep.

Ingredients

• 500 g boneless skinless chicken thighs: Thighs stay juicier through the oven baking than breast meat ever could
• 1 tbsp Shaoxing wine: This Chinese cooking wine adds depth that regular wine cannot replicate
• 1 ½ cups jasmine rice: Jasmine rice fragrance pairs perfectly with the coconut curry sauce
• 400 ml coconut milk: Full fat milk creates that luxurious creamy texture we are after
• 2 tbsp mild curry powder: Mild curry lets the other flavors shine without overwhelming
• 150 g mozzarella cheese: Mozzarella melts into those irresistible cheese pulls
• 50 g Parmesan cheese: Parmesan adds the savory punch that balances the sweet coconut

Instructions

Get the chicken ready:

Toss the chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch until each piece is well coated. Let it sit for at least 20 minutes while you prep everything else.

Cook the rice base:

Rinse the rice until the water runs completely clear, then sauté the onion and garlic in oil until fragrant. Add the rice and toast it for one minute before pouring in the chicken broth and salt. Cover and simmer on low for about 15 minutes until perfectly tender.

Build the sauce:

Sauté the onion and garlic in oil, then add the marinated chicken and sear until just cooked through. Toss in the bell pepper, carrot, and peas for a quick sauté.

Add the coconut magic:

Sprinkle the curry powder and turmeric over everything and stir for one minute until fragrant. Pour in the coconut milk, chicken broth, and tomato paste, then let it simmer for about 10 minutes until the sauce thickens slightly.

Assemble and bake:

Spread that cooked rice in a baking dish, spoon the chicken and sauce generously over the top, and cover it all with mozzarella and Parmesan. Bake at 200°C for 20 to 25 minutes until the cheese is bubbling and golden.

Save

This recipe has become my go to for potlucks because it travels well and somehow tastes even better when it has had a short car ride to sit. The way different flavors meld during that resting time is pure magic.

Making It Ahead

You can assemble the entire dish up to a day in advance and keep it refrigerated before baking. Just add about 5 extra minutes to the baking time if it is going into the oven cold from the refrigerator.

Rice Wisdom

Rinsing the rice until the water runs clear removes excess starch and prevents your rice from becoming gummy. Those extra thirty seconds at the sink make a noticeable difference in the final texture.

Cheese Choices

While mozzarella and Parmesan create the classic combination, cheddar adds a nice sharpness if you prefer more bite. Just avoid using pre shredded cheese as the anti caking coating prevents proper melting.

• Grate your own cheese from blocks for the smoothest texture
• Watch closely during the last 5 minutes as broilers vary wildly in intensity
• Let leftovers cool completely before refrigerating to prevent condensation

Save

There is something deeply satisfying about pulling this bubbling dish from the oven and watching everyone reach for their serving spoon simultaneously. Pure comfort food magic.

Common Questions

→ What makes this dish Macanese?

This dish represents Macau's unique fusion cuisine, combining Portuguese culinary traditions like coconut milk and curry spices with Chinese cooking techniques and ingredients like jasmine rice and soy sauce.

→ Can I make this ahead of time?

Yes, assemble the dish completely and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking from cold.

→ What rice works best?

Jasmine rice is ideal for its fragrant aroma and slightly sticky texture, but long-grain white rice works well too. Avoid short-grain rice as it becomes too sticky.

→ Is the sauce very spicy?

The sauce is mildly spiced with curry powder and turmeric, providing gentle warmth rather than heat. Adjust the curry powder amount to suit your preference.

→ Can I use chicken breast instead?

Chicken breast works, but thighs remain more tender and juicy during baking. If using breast, reduce cooking time slightly to prevent drying.

→ What can I substitute for coconut milk?

Heavy cream works for richness, though you'll lose the subtle coconut flavor. For a lighter version, use half coconut milk and half chicken broth.