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    Home » Recipes » Mains

    Macau-Style Baked Portuguese Chicken Rice

    Modified: Oct 22, 2024 · Published: Nov 13, 2023 by Christie Lai · This post may contain affiliate links · 23 Comments

    Jump to Recipe

    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 main or meal for the whole family to enjoy and restaurant quality.

    macau baked portuguese chicken rice
    Jump to:
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • Other recipes you may like
    • 📖 Recipe
    • 💬 Reviews

    This Macau-style baked Portuguese chicken rice features egg fried rice, chicken with a creamy coconut curry and bubbling mozzarella cheddar cheese on top.

    As the name suggests, this dish originates from Macau, a former colony of Portugal (hence the name) but it itself doesn't exist in Portuguese cuisine and it's a Chinese dish.

    macau baked portuguese chicken rice

    It's a popular Asian-style baked rice casserole dish served at Hong Kong style cafe's or "cha-chang-tengs". These cafés serve Western classics with an Asian twist because Hong Kong used to be a British colony.

    These HK-style cafés serve dishes like Baked Pork Chop on Rice, Hong Kong French Toast and more! The great thing about this rice casserole recipe is you can easily make at home for a fraction of the cost in a large batch.

    This is one of my husband's favourite dishes to order with HK style milk tea. It's absolutely delicious, indulgent and a must-try if you enjoy Asian-style baked rice dishes.

    Ingredients & Substitutes

    Please scroll down to below recipe card for exact measurements. 

    ingredients to make this recipe
    • Boneless Skinless Chicken Thighs: or substitute with bone-in skin on chicken thighs and debone them leaving the skin on for extra flavor! For a leaner option, substitute with boneless chicken breast.
    • Shredded Mozzarella Cheese: or substitute with shredded cheddar mozzarella cheese or shredded cheddar cheese.

    For the Fried Rice

    • Jasmine rice: or substitute with any long grain white rice or medium grain white rice. Avoid using short-grain rice.
    • Large Eggs
    • Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
    • Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

    Chicken Marinade

    • Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic or gluten-free version, substitute with any broth.  
    • Salt
    • Garlic Powder
    • Curry Powder: any curry powder will work. For a milder taste, use Japanese curry powder or Indian curry powder for a stronger taste.

    Coconut Curry Sauce

    • Onion
    • Yukon Gold Potatoes: or substitute with yellow russet potatoes or white potatoes as a last resort.
    • Curry Powder: any curry powder will work. For a milder taste, use Japanese curry powder or Indian curry powder for a stronger taste.
    • Whole Fat Canned Coconut Milk: avoid using light coconut milk as it's not thick enough. Or substitute with heavy cream or whipping cream but it won't have a coconut taste.
    • Ground Turmeric: for that yellow color.
    • Salt
    • Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

    Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.  

    Expert Tips

    • Allow the chicken to marinate for at least 10 minutes for more flavor.
    • Don't small dice the potatoes or they will be too small and will dissolve into the sauce.
    • Don't over cook the fried rice. Once the cooked rice is mixed with the eggs and soy sauce, immediately transfer to the baking dish.
    • Brown the chicken for extra flavor. The browning really takes the taste of chicken to the next level.
    • Monitor the broiling process as cheese can melt fast and can easily burn.

    Instructions

    Below are step-by-step instructions on how to make Macau-Style Baked Portuguese Chicken Rice:

    1. 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.
    2. 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.
    3. 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.
    4. Preheat oven to 500 degrees F.
    5. 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.
    6. 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!

    Storage

    • Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave or re-bake in the oven at 350 F for 10-15 until hot.
    • Freezer-friendly? 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:

    • 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. To reheat, microwave or re-bake in the oven at 350 F for 10-15 until hot.

    Can I use another type of protein?

    Yes, feel free to substitute the chicken with boneless pork shoulder or extra-firm tofu for a vegetarian version.

    Can I omit the potatoes and cheese?

    Yes, feel free to omit the potatoes or cheese if you wish but this will take away from the taste of the overall dish.

    Other recipes you may like

    • Hong Kong Ham Egg Sandwich
    • Satay Beef Noodle Soup
    • Chinese Style Satay Beef
    • Cantonese Cream Corn Fish
    • HK Ham And Egg Sandwich
    • HK Macaroni Soup

    📖 Recipe

    featured image of macau baked portuguese chicken rice

    Easy Macau-Style Baked Portuguese Chicken Rice

    Christie Lai
    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.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 5
    Calories per serving 796 kcal

    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

    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!
    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

    • baking dish 9 x 13
    • Measuring Set
    • Cutting Board
    • Santoku Knife
    • Large Non-Stick Pan
    • Rice Cooker
    • Kitchen Scale
    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

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Justin

      February 25, 2025 at 10:52 am

      5 stars
      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!

      Reply
      • Christie Lai

        March 10, 2025 at 3:45 pm

        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!

        Reply
    2. Sandy

      February 24, 2025 at 9:24 am

      I accidentally bought coconut cream instead of coconut milk. Will it work? If not, I’ll go buy the milk.

      Reply
      • Christie Lai

        February 24, 2025 at 3:27 pm

        Ideally coconut milk as it's more viscous in texture.

        Reply
    3. Jennifer

      March 15, 2024 at 12:01 am

      What kind of curry powder do you suggest using?

      Reply
      • Christie Lai

        March 15, 2024 at 3:22 pm

        I recommend using Japanese curry powder or Indian curry powder could work.

        Reply
    4. Cha

      January 27, 2024 at 10:18 pm

      5 stars
      Yummy and easy to make! Reminds me of hkg and macau!!! A lil serving leaves you stuffed. 謝謝 你

      Reply
      • Christie Lai

        January 31, 2024 at 2:16 pm

        Thank you so much for making my recipe and for leaving a positive review! I'm so glad you found it satisfying, Cha 🙂

        Reply
    5. R

      November 14, 2023 at 5:21 am

      What's a substitute for Chinese cooking wine? I don't like the taste. Can I go without it in making this recipe?

      Reply
      • christieathome

        November 14, 2023 at 1:07 pm

        You can omit the Chinese cooking wine.

        Reply
    6. Flo

      April 10, 2023 at 4:12 pm

      5 stars
      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!

      Reply
      • christieathome

        April 10, 2023 at 6:29 pm

        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 🙂

        Reply
    7. Belinda

      November 14, 2022 at 11:00 am

      5 stars
      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!

      Reply
      • christieathome

        November 14, 2022 at 11:25 am

        Thanks so much for making my recipe Belinda! So glad I could share this recipe with you so you can make it at home 🙂

        Reply
    8. Ada

      September 22, 2022 at 8:03 pm

      5 stars
      This was delicious, tasted just like my local HK cafe’s dish! Thanks for the recipe!

      Reply
      • christieathome

        September 22, 2022 at 8:30 pm

        So thrilled to read this Ada! Thanks for making my recipe and glad you enjoyed it 🙂

        Reply
        • Debbie

          March 05, 2025 at 7:52 pm

          Would love to make this but my grand daughter is dairy free..would it still be good without the mozzarella cheese?

        • Christie Lai

          March 10, 2025 at 3:38 pm

          Yes, absolutely! Or feel free to substitute with a vegan cheese that is close to the texture of mozzarella cheese.

    9. Liz Rahal

      September 01, 2022 at 9:57 am

      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?

      Reply
      • christieathome

        September 01, 2022 at 3:44 pm

        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.

        Reply
    10. kevin O'Shea

      August 17, 2022 at 4:19 am

      5 stars
      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.

      Reply
      • christieathome

        August 17, 2022 at 4:57 pm

        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.

        Reply
    11. Heidi | The Frugal Girls

      June 21, 2021 at 9:10 pm

      5 stars
      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!

      Reply

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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