Macau Style Baked Portuguese Chicken Rice (Printable)

Creamy coconut curry chicken and vegetables over golden rice, topped with melted cheese and baked until golden and bubbly.

# 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 - 0.5 teaspoon ground white pepper
05 - 1 teaspoon cornstarch

→ Rice

06 - 1.5 cups jasmine or long-grain rice
07 - 2.5 cups chicken broth
08 - 1 tablespoon vegetable oil
09 - 1 small onion, finely chopped
10 - 2 garlic cloves, minced
11 - 0.5 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 - 1.7 cups coconut milk
20 - 0.8 cup chicken broth
21 - 1 tablespoon tomato paste
22 - 0.5 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 for extra crunch

# How to Make:

01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch in a bowl. Mix thoroughly and let marinate for at least 20 minutes before cooking.
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 rice is cooked and 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 pieces and sear until just cooked through, approximately 5 minutes. Add diced bell pepper, carrot, and frozen 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 with salt and black pepper to taste.
05 - Set oven to 390°F to ensure proper temperature for baking.
06 - Spread cooked rice evenly in a greased 9x13 inch baking dish. Spoon chicken and sauce mixture over the rice layer. Top with shredded mozzarella and grated Parmesan cheese. Sprinkle breadcrumbs evenly over the cheese layer if using.
07 - Bake for 20-25 minutes until cheese is fully melted, bubbling, and golden brown on top. Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.

# Expert Tips:

01 -
  • The coconut curry sauce hits that perfect balance between creamy and vibrant without being overwhelming
  • Everything bakes together in one dish so cleanup is almost nonexistent
02 -
  • The sauce will seem quite loose when you first assemble it but it thickens beautifully in the oven
  • Letting the dish rest for five minutes after baking makes serving so much easier
03 -
  • Grate your own cheese instead of buying pre shredded for better melting
  • Stir a spoonful of heavy cream into the sauce before baking for extra luxury

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