Creamy coconut curry chicken baked over egg fried rice with melted cheese. This easy and simple Macau-style baked Portuguese chicken rice is comforting and delicious! A family-friendly main or meal that is cheaper and better than takeout!
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Macau Baked Portuguese Chicken Rice (or 'Guk-poh-gwok-gai-faan' 焗葡國雞飯) originates from Macau - a former colony of Portugal. It's a Chinese dish and doesn't actually exist in Portuguese cuisine.
It's a beloved Asian-style rice casserole dish served at Hong Kong-style cafes (or 'cha-chaan-tengs'). These cafés serve Western comfort food with an Asian twist, as Hong Kong was a colony of Britain. Some dishes include: Baked Pork Chop on Rice, Hong Kong French Toast and more!
I love making this dish for my husband as he loves anything coconut, so I thought it would be fun to share my version of this classic dish.
Why This Recipe
- Cold, day-old rice works best here, as it prevents the fried rice from becoming clumpy.
- I've tested this recipe with both chicken thigh and breast, and recommend using thighs for the most flavorful and tender results.
- While many versions of this dish rely too heavily on curry, my recipe uses a well-balanced ratio of curry powder to coconut milk for a more refined flavor.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Thighs: I recommend using skinless, boneless chicken thighs for best texture. Substitution: Use skin-on, bone-in chicken thighs and remove the bones.
- Shredded Mozzarella Cheese: To balance out the sweet coconut sauce. Substitutions: Use a blend of shredded cheddar and mozzarella cheese, or shredded cheddar cheese.
Fried Rice
- Cooked Jasmine Rice: Or white long-grain rice. Use cold, day-old rice for best texture. If using fresh rice, spread on a baking sheet, freeze 45 minutes, then break it up.
- Large Eggs
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
Chicken Marinade
- Shaoxing Wine: A fermented Chinese rice wine for depth and acidity [I recommend Grand Maple, Pagoda or Double Phoenix]. Substitutions: Use dry sherry, dry white wine, or chicken broth.
- Salt
- Garlic Powder: To add aroma and flavor to the chicken. Substitution: Minced garlic.
- Curry Powder: I recommend using yellow curry powder or Japanese curry powder for a mild taste or use Madras curry powder for a stronger taste.
Coconut Curry Sauce
- Onion: To add sweetness to the sauce. Substitution: Shallot.
- Yukon Gold Potatoes: This adds body and helps thicken the sauce. Substitution: Yellow russet potatoes.
- Whole Fat Canned Coconut Milk: To add that signature coconut taste. Avoid using light coconut milk as it won't be thick enough. Substitution: Heavy cream or whipping cream but it won't have a coconut taste.
- Curry Powder: See notes above.
- Ground Turmeric: To add a bright yellow color.
- Salt
- Neutral Oil: See notes above.
Note: Asian ingredients are typically available at most Asian grocery stores or check online.
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 and marinate with the marinade ingredients as listed above, and set aside. (If you have time, marinate for 15 minutes for added flavor).
- Boil the potatoes: Peel and cut the potatoes into 1-inch cubes. Bring a pot of water to a boil, add the potatoes, and cook until fork-tender, about 5 minutes. Drain and set aside.
- Cook the fried rice: Heat 2 tablespoon (30 ml) vegetable oil in a large pan over medium-high heat. Add the rice and break up any clumps. Then add soy sauce and eggs, and toss until the rice is evenly coated. Transfer to a deep 9 × 13-inch baking dish and spread into an even layer.
- Preheat the oven to 500ºF.
- Cook the onions and chicken: Heat 1 tablespoon (15 ml) vegetable oil over medium-high heat. Sauté the diced onions until softened, then add the chicken thighs and brown on both sides, about 4-5 minutes per side.
- Add the remaining curry ingredients: Stir in the cooked potatoes, coconut milk, turmeric, curry powder, and salt. Simmer for 2-3 minutes or until slightly thickened, then spread evenly over the fried rice.
- Add cheese and broil: Evenly sprinkle shredded cheese over the chicken and sauce. Broil in the oven until the cheese has melted and is slightly browned, about 5-10 minutes, closely monitoring the process. Remove from the oven and enjoy hot!
Expert Tips
- Marinate the chicken for 15 minutes, if time allows, for better flavor.
- Cut the potatoes into large chunks to prevent them from breaking down in the sauce.
- Use cold, day-old rice for the best texture; freshly cooked rice works, but spread it on a baking sheet and freeze it for 60 minutes.
- Don't overcook the fried rice - once combined with the eggs and soy sauce, transfer it immediately.
- Brown the chicken to create deeper flavor in the sauce.
- Watch closely while broiling to prevent the cheese from burning.
Variations
- Pork version: Swap the chicken with sliced pork shoulder or boneless pork chops.
- Seafood version: Swap the chicken with shrimp, squid, and/or diced white fish and cook through; skip the browning process.
- Dairy-free version: Omit the cheese or replace with vegan shredded cheese.
- Gluten-free version: Replace the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce. Swap the Shaoxing wine with dry sherry, dry white wine or chicken broth.
Pairing Suggestions
Macau Baked Portuguese Chicken Rice pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Yu Choy or Chinese Garlic Gai Lan.
Storage & Reheating
- Leftover Macau-Style Baked Portuguese Chicken Rice can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer-Friendly? Macau-style Baked Portuguese Chicken Rice can be frozen for up to 2-3 months when stored in a freezer-safe bag. I recommend storing the chicken and sauce separately from the fried rice; add the cheese when reheating. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
FAQ
Can I make Macau Baked Portuguese Chicken Rice 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 enjoy, reheat in the microwave or on the stovetop until heated through.
Can I use freshly cooked rice instead?
Freshly steamed rice can be used, but you'll need to dry it out first; otherwise it will result in clumpy fried rice. To do this, evenly spread the cooked rice out on a large baking sheet, freeze for 45 minutes and break it up with a rice paddle.
📖 Recipe
Easy Macau Baked Portuguese Chicken Rice
Creamy coconut curry chicken baked over egg fried rice with melted cheese. This easy and simple Macau-style baked Portuguese chicken rice is comforting and delicious! A family-friendly main or meal that is cheaper and better than takeout!
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 white long-grain rice, cold day-old recommended
- 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 and marinate with the marinade ingredients as listed above, and set aside. (If you have time, marinate for 15 minutes for added flavor).
- Peel and cut the potatoes into 1-inch cubes. Bring a pot of water to a boil, add the potatoes, and cook until fork-tender, about 5 minutes. Drain and set aside.
- Heat 2 tablespoon (30 ml) vegetable oil in a large pan over medium-high heat. Add the rice and break up any clumps. Then add soy sauce and eggs, and toss until the rice is evenly coated. Transfer to a deep 9 × 13-inch baking dish and spread into an even layer.
- Preheat the oven to 500ºF.
- Heat 1 tablespoon (15 ml) vegetable oil over medium-high heat. Sauté the diced onions until softened, then add the chicken thighs and brown on both sides, about 4-5 minutes per side.
- Stir in the cooked potatoes, coconut milk, turmeric, curry powder, and salt. Simmer for 2-3 minutes or until slightly thickened, then spread evenly over the fried rice.
- Evenly sprinkle shredded cheese over the chicken and sauce. Broil in the oven until the cheese has melted and is slightly browned, 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!