Macau Style Baked Portuguese Chicken (Printable Version)
Creamy coconut-baked chicken with golden rice and melted cheese topping.
# What You Need:
→ 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, optional for extra crunch
# Directions:
01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch in a bowl. Mix thoroughly to coat evenly. Let stand at room temperature for 20 minutes to allow flavors to penetrate.
02 - Rinse rice under cold water until water runs clear. Heat oil in a saucepan over medium heat. Sauté chopped onion and minced garlic until fragrant, about 2 minutes. Add rice and stir constantly for 1 minute to toast grains. Pour in chicken broth and add salt. Bring to a boil, then cover tightly, reduce heat to low, and simmer for 12-15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and set aside.
03 - Heat oil in a large skillet over medium heat. Sauté diced onion and garlic for 2-3 minutes until softened and aromatic. Add marinated chicken pieces and sear quickly until just cooked through, about 3-4 minutes. Add diced bell pepper, carrot, and frozen peas. Sauté for 3 minutes until vegetables begin to soften.
04 - Sprinkle curry powder and turmeric evenly over the chicken and vegetable mixture. Stir constantly for 1 minute until spices become fragrant. Stir in tomato paste, coconut milk, chicken broth, and sugar. Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until sauce thickens slightly and coats the back of a spoon. Season with salt and black pepper to taste.
05 - Preheat oven to 390°F.
06 - Lightly grease a 9x13 inch baking dish with butter or oil. Spread cooked rice evenly across the bottom. Spoon chicken and sauce mixture generously over the rice, ensuring even distribution. Sprinkle shredded mozzarella and grated Parmesan cheese over the top. Add breadcrumbs if using for additional texture.
07 - Bake uncovered 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 and make serving easier.
# Expert Tips:
01 -
- The sauce achieves this incredible balance between creamy coconut warmth and gentle curry spice that somehow feels both exotic and completely familiar
- Everything happens in one dish, so you get that bubbling, cheese-topped grand finale with minimal cleanup afterward
02 -
- I once skipped the cornstarch marinade thinking it was unnecessary, and the chicken turned out tough and dry after baking
- The sauce will look quite thin when you first assemble everything, but it thickens beautifully in the oven
03 -
- Grating your own cheese makes a huge difference in how smoothly it melts and integrates into the dish
- Letting the assembled dish sit for 10 minutes before baking helps the flavors start mingling