Macau Style Baked Portuguese Chicken (Print)
Tender chicken and golden rice in a mildly spiced coconut sauce, topped with melted cheese and baked until bubbly. A vibrant Macanese fusion comfort dish.
# Ingredient List:
→ 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 - ½ tsp ground white pepper
05 - 1 tsp cornstarch
→ Rice
06 - 1 ½ cups jasmine or long-grain rice
07 - 2 ½ cups chicken broth
08 - 1 tbsp vegetable oil
09 - 1 small onion, finely chopped
10 - 2 garlic cloves, minced
11 - ½ tsp salt
→ 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 - 5.3 oz frozen peas
18 - 2 tbsp mild curry powder
19 - 1 ⅔ cups coconut milk
20 - ⅔ cup chicken broth
21 - 1 tbsp tomato paste
22 - ½ tsp turmeric
23 - 1 tsp 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 tbsp breadcrumbs for extra crunch (optional)
# How-To Steps:
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 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, approximately 4-5 minutes. Add bell pepper, carrot, and peas; continue sautéing for 3 minutes.
04 - Sprinkle curry powder and turmeric over chicken and vegetables, stirring constantly for 1 minute until aromatic. Stir in tomato paste, coconut milk, chicken broth, and sugar. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens slightly. Season with salt and black pepper to taste.
05 - Preheat oven to 400°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 shredded mozzarella and grated Parmesan. Sprinkle breadcrumbs over the surface if using.
07 - Bake for 20-25 minutes until cheese is bubbling and golden brown. Remove from oven and allow to rest for 5 minutes before serving to let flavors meld.
# Expert Suggestions:
01 -
- The way the coconut curry sauce seeps into every grain of rice creates pockets of flavor that make each bite different from the last
- Its a complete meal in one dish that somehow manages to feel elegant enough for guests while being comfortingly simple
02 -
- The rice must be cooked before assembling or it will stay crunchy even after baking
- Letting the dish rest for 5 minutes after baking is crucial or the sauce will be too loose to serve neatly
03 -
- Stirring a tablespoon of heavy cream into the sauce right before baking makes it even more luxurious
- Grating a little fresh nutmeg over the top after baking adds a surprising depth that people cant quite identify