Creamy coconut curry chicken baked over fried rice with melted cheese. This easy and simple Macau-style baked Portuguese chicken rice is a delicious main or meal. Family-friendly and restaurant quality!
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This Macau baked Portuguese chicken rice (or 'Guk-poh-gwok-gai-faan' 焗葡國雞飯) features egg fried rice, topped with creamy coconut curry chicken with bubbling mozzarella cheese!
As the name suggests, this baked rice dish comes from Macau - a former colony of Portugal. But it's a Chinese dish and doesn't exist in Portuguese cuisine.
In fact, it's a beloved Asian-style rice casserole dish served at Hong Kong-style cafe's (or 'cha-chang-tengs').
These HK-style cafés serve Western comfort food with an Asian twist, as Hong Kong was once colonized by Britain. Some include: Baked Pork Chop on Rice, Hong Kong French Toast and more!
It's so tasty and a must-try, if you enjoy Asian-style baked rice dishes! My husband loves to order this with HK-style milk tea!
Why you'll love this recipe:
- Easy to make!
- Comforting and delicious.
- Family-friendly!
- Good for meal preparation.
- Cheaper and better-than-takeout!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Boneless Skinless Chicken Thighs: or substitute with bone-in skin-on chicken thighs, debone and leave the skin on for more flavor. Or replace with chicken breast.
- Shredded Mozzarella Cheese: or substitute with a mix of shredded cheddar and mozzarella cheese or shredded cheddar cheese.
For the Fried Rice
- Jasmine Rice: or substitute with regular white long-grain rice. Avoid using short-grain rice to prevent soggy fried rice.
- Large Eggs
- Regular Soy Sauce: or substitute with low sodium soy sauce, light soy sauce, tamari sauce, or coconut aminos.
- Neutral Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil, or canola oil. Avoid olive oil or any low-smoke point oil.
Chicken Marinade
- Shaoxing Wine: or replace with dry sherry wine, dry white wine, or chicken broth.
- Salt
- Garlic Powder: or replace with minced garlic.
- Curry Powder: any curry powder will work. Use Japanese curry powder for a mild flavor or Indian curry powder for a stronger taste.
Coconut Curry Sauce
- Onion: or substitute with shallots.
- Yukon Gold Potatoes: or substitute with yellow russet potatoes or white potatoes as a last resort.
- Whole Fat Canned Coconut Milk: or substitute with heavy cream or whipping cream but it won't have a coconut taste. Do not use light coconut milk (not thick enough).
- Curry Powder: any curry powder will work. Use Japanese curry powder for a mild flavor or Indian curry powder for a stronger taste.
- Ground Turmeric: to give it that yellow color.
- Salt
- Neutral Oil: see example above.
Variations
- Gluten-free version - Replace the soy sauce with tamari sauce, coconut aminos or gluten-free soy sauce and the Shaoxing wine with dry sherry, dry white wine or chicken broth.
- Pork version - Replace the chicken with sliced pork shoulder, pork loins, or even pork chops.
- Seafood version - Replace the chicken with shrimp, squid, and/or diced white fish and cook through; skipping the browning process.
- Vegetarian version - Replace the chicken with sliced extra-firm tofu and cook through; skipping the browning process.
- Dairy-free version - Replace the cheese with a vegan shredded cheese or omit the cheese.
Note: Asian ingredients are typically available at most Asian grocery stores or check online.
Expert Tips
- Marinate chicken for 15-minutes if you have time, for more flavor!
- Large dice the potatoes or they can break down in the sauce.
- Use cold day-old cooked rice if possible for a fluffy fried rice, but freshly cooked rice will work too.
- Don't overcook the fried rice - once it's tossed with the eggs and soy sauce, quickly transfer to the baking dish.
- Brown the chicken for extra flavor - browning the chicken will add more flavor to the sauce.
- Closely monitor the broiling process or the cheese can burn!
Instructions
Below are step-by-step instructions on how to make Macau-Style Baked Portuguese Chicken Rice:
- Prepare the chicken: Slice chicken thighs into half. Marinate the chicken with the marinade ingredients as listed above and set aside. (If you have time, marinate for 15-minutes for more flavor).
- Dice and boil potatoes: Peel and dice potatoes into 1-inch cubes. Then bring a large pot filled with enough water to boil on medium-high heat. Boil the diced potatoes until fork tender, about 5 minutes. Strain and set aside.
- Cook fried rice: Heat 2 tablespoon or 30 ml vegetable oil in a large pan on medium-high heat. Add the cooked rice and break it up. Then add soy sauce and eggs. Toss until the rice is evenly coated. Transfer fried rice to a deep 9 x 13-inch baking dish and evenly spread it out.
- Preheat oven to 500 degrees F.
- Cook onions and chicken: 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 and brown on both sides, about 5 minutes per side.
- Add other coconut curry ingredients: Add cooked potatoes, coconut milk, ground turmeric, curry powder and salt. Mix until combined and simmer for 2-3 minutes. Then evenly spread over the fried rice.
- Add cheese and broil: Evenly sprinkle shredded cheese on top. Broil in the oven until cheese has melted and slightly browns, about 5-10 minutes, closely monitoring the process. Remove from the oven and enjoy hot!
Storage & Reheating
- Macau-Style Baked Portuguese Chicken Rice will last up to 4 days stored in an airtight container in the fridge, once cooled. To enjoy, reheat in the microwave or oven at 350 degrees F until hot throughout.
- I don't recommend freezing Macau-style Baked Portuguese Chicken Rice as the sauce will make the fried rice soggy.
Pairing Suggestions
Macau-style Baked Portuguese Chicken Rice serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, or hot and sour soup.
- white or brown rice, or fried rice.
- chow mein, lo mein, or soup noodles.
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Soy Sauce Chicken, Oven-Roasted Char Siu or Air Fryer Char Siu, or Chinese Roasted Pork Belly.
FAQ
Can I make this in advance?
Macau-style Baked Portuguese Chicken Rice can be made up to 4 days in advance and stored in an airtight container in the fridge, once cooled. To enjoy, reheat in the microwave or oven at 350 degrees F until hot.
Can I omit the potatoes or cheese?
The potatoes and cheese may be omitted from the dish, but this will change the overall flavor of the dish.
📖 Recipe
Easy Macau Baked Portuguese Chicken Rice
Creamy coconut curry chicken baked over fried rice with melted cheese. This easy and simple Macau-style baked Portuguese chicken rice is a delicious main or meal. Family-friendly and restaurant quality!
Ingredients
- 6 skinless boneless chicken thighs
- 1 cup mozzarella cheese shredded, or shredded cheddar cheese
For the Fried Rice
- 6 cups cooked jasmine rice or cooked long grain white rice
- 4 large eggs
- 3 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon vegetable oil or any neutral oil
Chicken Marinade
- 1 teaspoon Shaoxing Cooking Wine or dry sherry wine / chicken broth
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon curry powder
For the Coconut Curry Sauce
- 2 cup 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
Instructions
- Slice chicken thighs into half. Marinate the chicken with the marinade ingredients as listed above and set aside. (If you have time, marinate for 15-minutes for more flavor).
- Peel and dice potatoes into 1-inch cubes. Then bring a large pot filled with enough water to boil on medium-high heat. Boil the diced potatoes until fork tender, about 5 minutes. Strain and set aside.
- Heat 2 tablespoon or 30 ml vegetable oil in a large pan on medium-high heat. Add the cooked rice and break it up. Add soy sauce and eggs. Toss until the rice is evenly coated. Transfer fried rice to a deep 9 x 13-inch 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 and brown on both sides, about 5 minutes per side.
- Add cooked potatoes, coconut milk, ground turmeric, curry powder and salt. Mix until combined and simmer for 2-3 minutes. Then evenly spread over the fried rice. Evenly sprinkle shredded cheese on top of the sauce.
- Broil in the oven until cheese has melted and slightly browns, about 5-10 minutes, closely monitoring the process. Remove from the oven and enjoy hot!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 796kcal | Carbohydrates: 78g | Protein: 47g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 296mg | Sodium: 1525mg | Potassium: 1140mg | Fiber: 4g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 22mg | Calcium: 207mg | Iron: 6mg
Justin
This was so simple to make and it turned out so delicious! It has become a regular in my dinner rotation. I highly recommend this dish if you are like me, and have been looking for a change from regular boring old chicken and rice!
Christie Lai
Ahh thank you so much for making my recipe! This is music to my ears. So glad you enjoyed it and found it simple to make!
Sandy
I accidentally bought coconut cream instead of coconut milk. Will it work? If not, I’ll go buy the milk.
Christie Lai
Ideally coconut milk as it's more viscous in texture.
Jennifer
What kind of curry powder do you suggest using?
Christie Lai
I recommend using Japanese curry powder or Indian curry powder could work.
Cha
Yummy and easy to make! Reminds me of hkg and macau!!! A lil serving leaves you stuffed. 謝謝 你
Christie Lai
Thank you so much for making my recipe and for leaving a positive review! I'm so glad you found it satisfying, Cha 🙂
R
What's a substitute for Chinese cooking wine? I don't like the taste. Can I go without it in making this recipe?
christieathome
You can omit the Chinese cooking wine.
Flo
Made this for lunch and the family devoured every last bite. Much better than the HK cafe we normally order this dish from. Thank you for sharing!
christieathome
Thank you so much for making my recipe, Flo! I am so happy to read that it was better than the HK cafe! Appreciate your kind comment 🙂
Belinda
Great recipe! I’ve tried making this dish from a few other recipes and this one was the best. I really miss ordering this at Hong Kong cafes but I can’t find it where I live now. Will be keeping this for sure!
christieathome
Thanks so much for making my recipe Belinda! So glad I could share this recipe with you so you can make it at home 🙂
Ada
This was delicious, tasted just like my local HK cafe’s dish! Thanks for the recipe!
christieathome
So thrilled to read this Ada! Thanks for making my recipe and glad you enjoyed it 🙂
Debbie
Would love to make this but my grand daughter is dairy free..would it still be good without the mozzarella cheese?
Christie Lai
Yes, absolutely! Or feel free to substitute with a vegan cheese that is close to the texture of mozzarella cheese.
Serena Merkus
Can you freeze this dish? If so, what would be the cooking instructions from frozen?
Christie Lai
Hi Serena, I don't recommend freezing as the sauce will make the fried rice soggy.
Liz Rahal
Some in my family don't care for dark meat chicken. Do you forsee any negative results in using chicken breasts or tenders instead of thighs?
christieathome
Chicken breast can be used but it can easily dry out so I would reduce the cooking time as you brown it on the stove top (until you reach an internal temperature of 160 F). Then when you pop it in the oven to bake, it should reach 165 F.
kevin O'Shea
The video was enticing, so I thought I'd give it a try. I had to tweak a couple of minor things but it tuned out REALLY good! We're definitely having this as a regular dinner dish from now on.
christieathome
Thanks so much for the kind words and for making my recipe Kevin! I'm so glad you enjoyed it with the tweaks and happy it'll be a regular dish on rotation.
Heidi | The Frugal Girls
I have had quite a few different chicken and rice casseroles, but your coconut curry sauce really brings something fun and fresh to this dish. YUM!