Easy Macau-Style Baked Portuguese Chicken Rice
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
5
-
Calories
796 kcal
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Course
Main Course
Easy Macau-Style Baked Portuguese Chicken Rice
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Tender chicken baked over a bed of fried rice with creamy coconut curry sauce and melted cheese on top. This easy and simple Macau-style baked Portuguese chicken rice is a great meal for the whole family to enjoy and restaurant quality.
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Ingredients
- 6 skinless boneless chicken thighs
- 1 cup mozzarella cheese or mozzarella cheddar cheese, shredded
For the Fried Rice
- 6 cups cooked jasmine rice or cooked long grain white rice
- 4 large eggs
- 3 tablespoon Regular soy sauce
- 2 tablespoon vegetable oil or any neutral oil
Chicken Marinade
- 1 teaspoon Shaoxing cooking wine or dry sherry wine or chicken broth
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon curry powder
For the Coconut Curry Sauce
- 2 cups Yukon gold potatoes or yellow russet potatoes
- ¾ cup onion diced
- 1 tablespoon vegetable oil or any neutral oil
- 14 fl oz. coconut milk full fat kind
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon salt
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Instructions
- Slice chicken thighs into half. Season chicken with the marinade ingredients as listed above and set aside to marinate as you work on the next step.
- Peel and dice potatoes into 1-inch cubes. Then in the large pot of filled with enough water, bring it to boil on high heat and boil the diced potatoes for 5 minutes or until fork tender. Strain the potatoes and set aside.
- Heat 2 tablespoon or 30 ml vegetable oil in a large pan on medium high heat. Add the cooked rice, breaking it apart. Then season rice with soy sauce and pour eggs onto the rice. Toss everything together until eggs are cooked. Transfer fried rice into a 9x13 baking dish and evenly spread it out.
- Preheat oven to 500 degrees F.
- Heat 1 tablespoon or 15 ml vegetable oil in the same pan on medium-high heat. Fry diced onions until softened. Add in marinated chicken thighs. Brown the chicken on each side for 5 minutes. Next add cooked potatoes, coconut milk, ground turmeric, curry powder and salt. Mix well.
- Spoon the chicken and sauce over fried rice and spread out evenly. Sprinkle shredded cheese over top. Broil in the oven for 5-10 minutes until cheese has melted and browns slightly, monitoring the process. Remove from the oven and serve hot to enjoy!
Equipments used:
Nutrition Information
Show Details
Calories
796kcal
(40%)
Carbohydrates
78g
(26%)
Protein
47g
(94%)
Fat
33g
(51%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.04g
Cholesterol
296mg
(99%)
Sodium
1525mg
(64%)
Potassium
1140mg
(33%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
410IU
(8%)
Vitamin C
22mg
(24%)
Calcium
207mg
(21%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 796 kcal
% Daily Value*
| Calories | 796kcal | 40% |
| Carbohydrates | 78g | 26% |
| Protein | 47g | 94% |
| Fat | 33g | 51% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 296mg | 99% |
| Sodium | 1525mg | 64% |
| Potassium | 1140mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 22mg | 24% |
| Calcium | 207mg | 21% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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