Instant Pot Portuguese Chicken and Rice 焗葡國雞飯
User Reviews
5
60 reviews
Excellent
-
Total Time
1 hr
-
Servings
2
-
Calories
487 kcal
-
Course
Main Course
Instant Pot Portuguese Chicken and Rice 焗葡國雞飯
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Instant Pot Portuguese Chicken and Rice features tender chicken pieces marinated in soy sauce, Shaoxing wine, sugar, and white pepper, cooked with turmeric, cumin, vegetables, and coconut milk for a rich, aromatic one-pot meal. The pressure cooking method tenderizes the chicken and infuses flavors, resulting in a creamy and spiced rice dish with well-rounded taste.
Description
This recipe marinates deboned chicken thighs in a balance of soy sauce, Shaoxing wine, sugar, and white pepper, enhancing umami and sweetness. Using the Instant Pot on a high sauté setting browns onions, shallots, and garlic until fragrant before adding the chicken and spices—turmeric and cumin—which release aromatic notes and vibrant color. Vegetables like carrots, potatoes, bell peppers, and aromatics such as bay leaves complement the dish.
Coconut milk adds creaminess, melding with soy sauce and turmeric to create a flavorful cooking liquid. Jasmine rice cooks within the sealed pot, absorbing the spices and broth, yielding a moist yet fluffy texture. This style of Portuguese-influenced chicken rice balances warmth from spices with softness and richness from coconut milk.
The dish can be adapted by using bone-in chicken pieces and removing bones after cooking if preferred, which may enhance flavor. Choosing high-quality coconut milk is advised to maximize richness. The recipe offers optional flavor boosters such as additional eggs or cheese for firmer textures or baked finishes.
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Ingredients
- 3 chicken quarters See Notes - divided into drumsticks and thighs, deboned and cut into ~ 1 inch thick pieces
- 1 carrot cut into chunks, or 2 small carrots
- 2 potato quartered, small
- 1 onion sliced, small
- 1 shallot sliced, small
- 3 garlic minced, cloves
- 1 (230g) green bell pepper , cubed
- 2 bay leaf small
- 3/4 cup (188ml) coconut milk high quality
- 1 tablespoon soy sauce regular
- 1 tablespoon peanut oil
- 1 ½ teaspoon turmeric powder
- 1 teaspoon cumin ground
- salt kosher salt, to taste; ground black pepper, to taste
- black pepper kosher salt, to taste; ground black pepper, to taste
- 1 ½ tablespoon cornstarch mixed with 2 tablespoons water
Chicken Marinade:
- 1 tablespoon soy sauce regular
- 1 tablespoon Shaoxing wine
- ½ teaspoon sugar
- A dash ground white pepper
Rice:
- cup minus 1 ½ tablespoon (230ml) water
- cup + 1 ½ tablespoon (250g) jasmine rice
Optional Flavor Enhancing Ingredients - Fried Rice:
- 1 egg beaten, extra large
- 250 grams jasmine rice pressure cooked
- 2 tablespoons peanut oil
- salt to taste
Optional Flavor Enhancing Ingredients - Oven:
- cheese we used a mixture of cheddar cheese + mozzarella cheese + parmesan cheese, grated
Instructions
- Marinate Chicken Thighs: Marinate chicken with 1/2 teaspoon of sugar, a dash of ground white pepper, 1 tbsp regular soy sauce, and 1 tablespoon of Shaoxing wine for 20 minutes.
- Prepare Pressure Cooker: Heat up pressure cooker (Instant Pot: press Sauté button and click adjust button to go to Sauté More function). Make sure the pot is as hot as it can be when you place the onions in (Instant Pot: wait until indicator says HOT).
- Sauté Onion, Shallot, and Garlic: Add 1 tablespoon of peanut oil into the pressure cooker. Add sliced onion & shallot, sauté until brown & fragrant. Add minced garlic, sauté until fragrant. Season layering with kosher salt & ground black pepper if desired.
- Sauté Chicken Thighs: Pour in the chicken, sauté until slightly browned (let the chicken caramelize on one side first before stirring, you don’t have to stir continuously). Add in 1 ½ teaspoon of turmeric powder & 1 teaspoon cumin powder. Sauté & mix well to let the spices release their aroma. Add quartered potatoes, carrots, & 2 small bay leaves. Mix well.
- Deglaze: Pour in 200 ml of coconut milk & 1 tablespoon of regular soy sauce, completely deglaze the bottom of the pot with a wooden spoon.
- Pressure Cook Portuguese Chicken and Rice: Place a steamer rack into the pressure cooker and carefully place a bowl with (250g OR 1 cup + 1 ½ tablespoon) of Jasmine rice onto the rack. Pour (230 ml OR 1 cup minus 1 ½ tablespoon) of water into the bowl of rice. Make sure all the rice are soaked with water. Immediately close lid and cook at High Pressure for 4 minutes. Turn off the heat and Full Natural Release. Manually release the remaining pressure by carefully turning the venting knob to the venting position. Open lid carefully.
- Optional Flavor Enhancing Step - Preheat Oven: While the Portuguese chicken and rice is cooking in the pressure cooker, preheat oven to 425°F.
- Thicken Coconut Sauce: Fluff rice and set aside to allow it to cool down. If you are making the optional fried rice, preheat a wok or skillet on high heat with 2 tablespoons of peanut oil. Turn heat to medium (Instant Pot: Press sauté button). Add green pepper, cook for one minute, taste the seasoning. Add more regular soy sauce, coconut milk, or salt if desired. Mix the cornstarch with water and mix it into the coconut sauce one third at a time until desired thickness. Turn off the heat.
- Optional Flavor Enhancing Steps - Fried Rice: When the oil starts to smoke, add in the fluffed rice and press them against the wok with a wok chuan (wok spatula) to separate the rice from each other. Repeat for roughly 20 - 30 seconds. Add 1 beaten extra-large egg on top of the rice and quickly stir-fry the rice to allow the beaten egg to coat the rice evenly. Stir-fry for another minute until fragrant, then season with sea salt. Mix well and turn off the heat.
- Optional Oven Step: Fill an oven-safe container half-way full with fried rice. Fill up the container with Portuguese chicken and vegetables. Add grated cheese (as much as you like!) over the top and place into oven for 5 – 10 minutes.
- Serve: Remove from oven and serve immediately (piping hot!)
Equipments used:
Notes
- If preferred, use bone-in chicken thighs or legs and remove bones after cooking for richer flavor.
- Use high-quality coconut milk for best creaminess and taste.
- Additional optional flavor enhancements include adding a beaten egg for fried rice or topping with a blend of cheeses for oven finishing.
- Marinating chicken for 20 minutes allows flavors to develop before cooking.
- Follow pressure cooker settings carefully for optimal tenderness and flavor infusion.
Nutrition Information
Show Details
Calories
487kcal
(24%)
Carbohydrates
11g
(4%)
Protein
22g
(44%)
Fat
40g
(62%)
Saturated Fat
16g
(80%)
Cholesterol
147mg
(49%)
Sodium
623mg
(26%)
Potassium
587mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2904IU
(58%)
Vitamin C
50mg
(56%)
Calcium
46mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 11g | 4% |
| Protein | 22g | 44% |
| Fat | 40g | 62% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 147mg | 49% |
| Sodium | 623mg | 26% |
| Potassium | 587mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2904IU | 58% |
| Vitamin C | 50mg | 56% |
| Calcium | 46mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
60 reviews
Excellent
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