Macau-Style Baked Portuguese Chicken Rice

Macau-Style Baked Portuguese Chicken Rice. Delicious comforting chicken baked under melting cheese over rice with a coconut curry sauce. Great for dinner or leftovers for lunch.

The sauce has a mild curry taste and a lovely coconut scent. When that sauce is baked over the tender chicken thighs with cheese and rice it is pure heaven in your mouth. This Portuguese chicken and rice recipe is one of my husband’s favourite dishes to order at any Hong Kong style café. A popular east meets west fusion dish.

If you love curry, coconut, chicken, rice and cheese then you are going to love this Asian-style baked Portuguese chicken. It’s pretty simple to make at home and just requires some mild prep work. I’m going to show you how to make baked Portuguese chicken rice at home. I tried to reduce the number of ingredients without compromising the taste and folks I did it. So, you can thank me later. My husband said the dish was spot on and we may never have to spend $15 on takeout again.

Easy to make!

This Hong Kong style baked chicken rice with coconut curry sauce is easy to make. First you’ll marinate your halved chicken thighs with a very simple marinade. Then cook your rice and fry it with soy sauce and eggs. Next layer that fried rice into a baking dish and spread it out evenly.

Secondly, in a pan set over medium high heat add some oil into your pan, followed by onions and chicken thighs. Brown the thighs on each side for 5 minutes and cooked through. Pour coconut milk over top, followed by curry powder, turmeric and salt. Give it a mix and pour the sauce with chicken over the fried rice. Sprinkle some shredded cheese over top.

Broil it for 10 minutes at 500 degrees F. Serve and enjoy!

Tips for Macau-style Portuguese chicken rice

Below I share tips on how to make the best tray bake Portuguese chicken and rice:

• If possible, use day old rice. I didn’t in this recipe video, and it worked out fine but day-old rice tends to be better for fried rice.
• Use fresh chicken thighs that are skinless boneless. This will make your life easier so you’re not skinning the meat off.
• Once the eggs, rice and soy sauce have come together, transfer the rice immediately to the pan. Remember you’re cooking this in the oven too.
• Brown the chicken on both sides – browning the chicken gives this dish more flavour
• Par-boil or pre-cook your diced potatoes in a pot of water or microwave before adding to sauce.
• Use whole fat canned coconut milk. This offers a delicious luscious creamy flavour
• Do not add to much curry powder. You may think this isn’t enough curry, but this dish isn’t just about the curry. It’s about the coconut milk and the chicken so don’t overwhelm it with curry unless you’re a MEGA curry lover.
• Use shredded cheese to make broiling time faster for this Hong Kong style Portuguese chicken rice.

FAQ

Below are frequently asked questions about this HK style Portuguese chicken recipe:

Can I use light coconut milk?

No, you will need canned whole fat coconut milk.

A lot of other recipes sprinkle desiccated coconut on top, why doesn’t yours?

I wanted to keep this recipe very simple by reducing the long list of ingredients. You can add it to yours, but I found I was still able to achieve the same results without it.

Can I use any rice?

Jasmine rice works best for this recipe but hey if you like short grain rice, use it.

Can I omit the eggs while frying the rice?

I wouldn’t suggest it, the eggs give the rice that flavour it needs otherwise it’ll be bland.

Other Chicken recipes you may like!

If you enjoyed this Macau Portuguese chicken curry check out my other chicken recipes:

ONE-POT HAINAN CHICKEN RICE
CHINESE CHICKEN FRIED RICE
CHICKEN PINEAPPLE FRIED RICE
SWEET SPICY GOCHUJANG CHICKEN
CHINESE FIVE SPICE HONEY CHICKEN
MONGOLIAN CHICKEN

For this recipe

You will need the following ingredients for this HK Portuguese chicken recipe:

• 6 chicken thighs, sliced into half, skinless boneless recommended
• 1 cup shredded mozzarella cheddar Cheese

Fried rice:

• 6 cups cooked jasmine rice
• 4 Eggs
• 3 tablespoon Soy sauce
• 2 tablespoon cooking oil

Chicken marinade:

• 1 teaspoon cooking wine
• ¼ teaspoon Salt
• ½ teaspoon Garlic powder
• ½ teaspoon Curry powder

Coconut Curry Sauce:

• ¾ cup Onion, diced
• 2 cups Potatoes, peeled and diced
• 1 tablespoon cooking oil
• 1 teaspoon curry powder
• 400 ml canned Coconut milk
• 1 teaspoon Turmeric
• 1 teaspoon salt

How to make baked Portuguese chicken rice

1. Slice chicken thighs into half. Marinate chicken in cooking wine, salt, garlic powder, curry powder.
2. Peel and dice potatoes. Then boil in hot water for 5 minutes until fork tender. Strain and set aside.
3. In a large pan over medium high heat, add 2 tablespoon cooking oil and cooked rice. Break rice apart. Then add soy sauce and eggs. Mix everything together until eggs are cooked. Transfer rice into a 9x13 baking dish and spread out evenly.
4. Preheat oven to 500 degrees F.
5. In the same cooking pan over high heat, add 1 tablespoon cooking oil and diced onions. Followed by marinated chicken thighs. Brown chicken on each side for 5 minutes. Next add cooked potatoes, coconut milk, turmeric, curry powder and salt. Mix well.
6. Spoon chicken and sauce over fried rice and spread out evenly. Sprinkle cheese over top. Broil for 5-10 minutes until cheese has melted and browns slightly. Enjoy!

Give it a try!

Well, I hope you give my Macau-Style Baked Portuguese Chicken Rice a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed my Macau-style Portuguese chicken rice please share it with your family and friends or on social media!

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Christie

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Macau-Style Baked Portuguese Chicken Rice

christieathome

Macau-Style Baked Portuguese Chicken Rice. Delicious comforting chicken baked under melting cheese over rice with a coconut curry sauce. The sauce has a mild curry taste and a lovely coconut scent. When that sauce is baked over the tender chicken thighs with cheese and rice it is pure heaven in your mouth.

5 from 6 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course dinner, lunch

Cuisine asian, Chinese, Hong Kong Style, macau, portuguese

Servings 5

Calories per serving 1071 kcal

Ingredients

  

1x2x3x

• 6 boneless skinless chicken thighs sliced into half, skinless boneless recommended
• 1 cup shredded cheese

Fried rice:

• 6 cups cooked jasmine rice
• 4 Eggs
• 3 tablespoon regular soy sauce
• 2 tablespoon vegetable oil

Chicken marinade:

• 1 teaspoon Shaoxing Cooking Wine
• ¼ teaspoon Salt
• ½ teaspoon Garlic powder
• ½ teaspoon Curry powder

Coconut Curry Sauce:

• ¾ cup yellow onion diced
• 2 cups potatoes, yellow russet peeled and diced
• 1 tablespoon vegetable oil
• 400 ml Coconut milk full fat
• 1 teaspoon Curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt

Instructions

 

• Slice chicken thighs into half. Marinate chicken in cooking wine, salt, garlic powder, curry powder.
• Peel and dice potatoes. Then boil in hot water for 5 minutes until fork tender. Strain and set aside.
• In a large pan over medium high heat, add 2 tablespoon cooking oil and cooked rice. Break rice apart. Then add soy sauce and eggs. Mix everything together until eggs are cooked. Transfer rice into a 9x13 baking dish and spread out evenly.
• Preheat oven to 500 degrees F.
• In the same cooking pan over high heat, add 1 tablespoon cooking oil and diced onions. Followed by marinated chicken thighs. Brown chicken on each side for 5 minutes. Next add cooked potatoes, coconut milk, turmeric, curry powder and salt. Mix well.
• Spoon chicken and sauce over fried rice and spread out evenly. Sprinkle cheese over top. Broil in the oven for 5-10 minutes until cheese has melted and browns slightly. 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

Nutrition

Calories: 1071kcal | Carbohydrates: 100g | Protein: 42g | Fat: 56g | Saturated Fat: 27g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 282mg | Sodium: 903mg | Potassium: 1042mg | Fiber: 4g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 19mg | Calcium: 205mg | Iron: 6mg