Easy Macau-Style Baked Portuguese Chicken Rice
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
5
-
Calories
796 kcal
-
Course
Main Course
Easy Macau-Style Baked Portuguese Chicken Rice
Description
Easy Macau-Style Baked Portuguese Chicken Rice combines marinated chicken thighs with jasmine rice prepared as fried rice with eggs and soy sauce. The chicken is seasoned with Shaoxing wine, salt, garlic powder, and curry powder, imparting savory and mildly spiced notes. Potatoes are boiled until tender and combined with onions and a rich coconut curry sauce seasoned with turmeric, curry powder, and salt to produce a creamy, flavorful liquid base.
After browning the chicken and sautéeing onions, the curry sauce is added along with the cooked potatoes. This mixture is placed over the bed of fried rice in a baking dish. Mozzarella or a mozzarella-cheddar blend is sprinkled on top and the dish is baked in a high oven (500ºF) until the cheese melts and browns. The finished entrée balances creamy curry, tender chicken, soft potatoes, and seasoned fried rice with a melted, gooey cheese crust on top.
Suitable as a complete one-dish meal, it brings together distinctive Portuguese-inspired flavors popular in Macau. The technique layering ingredients and baking with cheese adds texture contrasts and comfort food appeal.
Using skinless, boneless chicken thighs ensures tenderness and ease of eating. Pre-cooking the rice, boiling potatoes beforehand, and marinating the chicken make preparation more efficient. Adjust the cheese amount or type to personal preference for richness and melting quality.
Ingredients
- 6 chicken thigh skinless, boneless
- 1 cup mozzarella cheese or mozzarella cheddar cheese, shredded
For the Fried Rice
- 6 cups jasmine rice or cooked long grain white rice, cooked
- 4 large egg
- 3 tablespoon soy sauce regular
- 2 tablespoon vegetable oil or any neutral oil
Chicken Marinade
- 1 teaspoon Shaoxing wine or dry sherry wine or chicken broth, cooking wine
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon curry powder
For the Coconut Curry Sauce
- 2 cups potato or yellow russet potatoes, Yukon gold variety
- 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 Turmeric ground
- 1 teaspoon salt
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!
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
