Macau Style Baked Portuguese Chicken (Printable)

Tender chicken and vegetables in a creamy coconut curry sauce, baked over golden rice with melted cheese for the ultimate Macanese comfort dish.

# 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 - ½ teaspoon ground white pepper
05 - 1 teaspoon cornstarch

→ Rice

06 - 1½ cups jasmine or long-grain rice
07 - 2½ cups chicken broth
08 - 1 tablespoon vegetable oil
09 - 1 small onion, finely chopped
10 - 2 garlic cloves, minced
11 - ½ 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 - 1⅔ cups coconut milk
20 - ¾ cup chicken broth
21 - 1 tablespoon tomato paste
22 - ½ 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 (optional)

# How to Make It:

01 - Combine chicken pieces with soy sauce, Shaoxing wine, white pepper, and cornstarch in a bowl. Mix thoroughly to coat evenly. 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 reduce heat to low. Simmer 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 pieces and sear until just cooked through, about 4-5 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 vegetables. Stir constantly for 1 minute until spices become fragrant. Add tomato paste, coconut milk, chicken broth, and sugar. Reduce heat and simmer for 8-10 minutes, stirring occasionally, until sauce thickens slightly. Season with salt and black 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 vegetable sauce mixture over the rice, distributing evenly. Top with shredded mozzarella and grated Parmesan. Sprinkle breadcrumbs over the cheese layer if using.
07 - Bake for 20-25 minutes until cheese is fully melted and bubbling with golden brown spots. Remove from oven and let rest for 5 minutes before serving to allow layers to set.

# Expert Suggestions:

01 -
  • The combination of creamy coconut curry sauce with melted cheese creates an incredibly rich layered flavor you cant get from takeout
  • It transforms simple ingredients into something that feels fancy enough for guests but comes together with mostly pantry staples
02 -
  • The rice must be cooked separately before baking or it will stay crunchy while the sauce overcooks
  • Let the assembled dish rest for 5 minutes after baking so the sauce settles and makes serving easier
03 -
  • Grate your own Parmesan instead of buying pre-grated for better melting and deeper flavor
  • Use a shallow baking dish to maximize the cheesy crust surface area

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