Macau Style Baked Portuguese Chicken (Printable)
Creamy coconut sauce, tender chicken, and golden rice baked with bubbly melted cheese.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lbs 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 oz 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 oz mozzarella cheese, shredded
26 - 1.8 oz Parmesan cheese, grated
27 - 1 tablespoon breadcrumbs, optional 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 stand for at least 20 minutes to absorb flavors.
02 - Rinse rice until water runs clear. Heat vegetable 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 add 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 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 vegetable mixture. Stir constantly 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 generously with salt and pepper to taste.
05 - Preheat oven to 390°F.
06 - Lightly grease a 9x13 inch baking dish. Spread cooked rice evenly across the bottom. Spoon chicken and sauce mixture over the rice, distributing evenly. Top with shredded mozzarella and grated Parmesan. Sprinkle breadcrumbs over the cheese if using for added texture.
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 settle.
# Expert Suggestions:
01 -
- The combination of creamy coconut sauce and melted mozzarella creates the most incredible comfort food texture
- Its a complete meal in one dish that somehow manages to feel both exotic and deeply familiar at the same time
02 -
- The sauce thickens as it bakes, so do not reduce it too much on the stovetop or it will become pasty
- Let the dish rest for at least 5 minutes after baking or the sauce will be too runny when you serve it
03 -
- Stirring a splash of heavy cream into the sauce before assembling makes it restaurant style rich
- Warming the baking dish with hot water while preheating the oven helps the cheese melt evenly