Description
Macau-Style Baked Portuguese Chicken Rice is a flavorful fusion dish combining tender marinated chicken thighs, fragrant fried rice, and a rich coconut curry sauce topped with melted cheese. This baked casserole offers a comforting and aromatic meal inspired by the unique culinary influences of Macau, blending Asian and Portuguese flavors perfectly.
Ingredients
Chicken and Marinade
- 6 skinless boneless chicken thighs
- 1 teaspoon Shaoxing cooking wine or dry sherry wine / chicken broth
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon curry powder
Fried Rice
- 6 cups cooked jasmine rice or white long-grain rice (cold, day-old recommended)
- 4 large eggs
- 3 tablespoons regular soy sauce or light soy sauce
- 2 tablespoons vegetable oil or any neutral oil
Coconut Curry Sauce
- 2 cups Yukon gold potatoes or yellow russet potatoes
- ¾ cup diced onion
- 1 tablespoon vegetable oil or any neutral oil
- 14 fl oz. full-fat coconut milk
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon salt
Topping
- 1 cup mozzarella cheese shredded, or shredded cheddar cheese
Instructions
- Marinate Chicken: Slice the chicken thighs in half and combine with Shaoxing cooking wine or sherry, salt, garlic powder, and curry powder. Let it marinate for 15 minutes if time permits to enhance the flavor.
- Prepare Potatoes: Peel and cut potatoes into 1-inch cubes. Boil in water until fork-tender, about 5 minutes. Drain and set aside.
- Make Fried Rice: Heat 2 tablespoons vegetable oil in a large pan over medium-high heat. Add the cold rice, break up clumps, then add soy sauce and eggs. Toss continuously until rice is evenly coated and heated through. Transfer the fried rice to a deep 9×13-inch baking dish, spreading it evenly.
- Preheat Oven: Set the oven to 500ºF to prepare for broiling later.
- Sauté Chicken and Onions: Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Sauté diced onions until softened, then add marinated chicken thighs. Brown chicken on both sides for about 4-5 minutes per side.
- Prepare Coconut Curry Sauce: Stir in cooked potatoes, coconut milk, curry powder, ground turmeric, and salt into the chicken and onions. Simmer gently for 2-3 minutes until the sauce thickens slightly.
- Assemble and Bake: Spread the coconut curry chicken mixture evenly over the fried rice in the baking dish. Sprinkle shredded mozzarella or cheddar cheese evenly on top.
- Broil and Finish: Place the dish under the broiler in the oven. Broil for 5-10 minutes, closely monitoring until the cheese is melted and slightly browned. Remove and serve hot.
Notes
- Using day-old cold rice prevents the fried rice from becoming mushy and helps achieve better texture.
- Marinating the chicken for longer than 15 minutes can intensify the flavors further.
- You can substitute cheddar cheese for mozzarella depending on your preference for a sharper taste.
- Keep a close eye during broiling to avoid burning the cheese topping.
- Yukon gold or yellow russet potatoes are recommended for their creamy texture which complements the curry sauce perfectly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Macanese
