Easy Macau-Style Baked Portuguese Chicken Rice

Jump to Recipe

Creamy coconut curry chicken is baked over egg fried rice with a layer of melted, lightly browned cheese. This easy Macau-style baked Portuguese chicken rice recipe combines savory fried rice with a rich coconut curry sauce in one comforting casserole.

Macau-Style Baked Portuguese Chicken Rice

Jump to:

Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Variations
Pairing Suggestions
FAQ
More Like This
📖 Recipe

Macau-style baked Portuguese chicken rice (or 'Guk-poh-gwok-gai-faan' 焗葡國雞飯) is a Macanese dish featuring fried rice topped with coconut curry chicken and cheese, then baked until golden. Despite its name, it isn't a traditional Portuguese dish and is commonly served at Hong Kong-style cafés, or cha chaan tengs.

For many, this is the epitome of Hong Kong café-style comfort food. My husband adores it and orders it all the time. It's also simple to make at home and cheaper than takeout since one batch makes enough for leftovers.

I find that balancing the curry powder with full-fat coconut milk is key so the sauce has a noticeable curry flavor without overpowering the creamy coconut.

I also prefer using cold, day-old rice because its drier texture helps the grains stay separate instead of turning clumpy when stir-fried. Freshly cooked rice also works, but I spread it out on a baking sheet and freeze it first to dry out the surface.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Ingredients for making Macau-Style Baked Portuguese Chicken Rice

Chicken Thighs: I recommend skinless, boneless chicken thighs because they stay tender and juicy through browning and baking. Skin-on, bone-in chicken thighs also work if you remove the bones first; you can leave the skin on if desired.
Shredded Mozzarella Cheese: Melts into a creamy layer that balances the rich coconut curry sauce. Shredded cheddar or a blend of cheddar and mozzarella also works.

Fried Rice

Cooked Jasmine Rice: Cold, day-old jasmine rice is ideal because its drier surface helps the grains stay separate during stir-frying. Long-grain white rice also works. For freshly cooked rice, spread it out evenly on a baking sheet and freeze uncovered for 45 minutes before breaking up any clumps.
Large Eggs: Add richness and soft pieces of egg throughout the fried rice.
Regular Soy Sauce: Seasons the fried rice with a savory flavor. Light or low-sodium soy sauce also works.
Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola, refined avocado, or peanut oil.

Chicken Marinade

Shaoxing Wine: Adds a savory, slightly sweet depth to the chicken marinade. Dry sherry works as a substitute. For a non-alcoholic option, use low-sodium chicken broth.
Salt
Garlic Powder: Evenly seasons the chicken with garlic flavor. Minced fresh garlic also works.
Yellow Curry Powder: Seasons the chicken with curry flavor before browning. Japanese curry powder also works for a similarly mild flavor. Avoid stronger curry powders like Madras, which can overpower the coconut flavor in this dish.

Coconut Curry Sauce

Onion: Adds natural sweetness to balance the savory curry sauce. Shallot also works.
Yukon Gold Potatoes: Their creamy texture works well with the coconut curry sauce while holding their shape after boiling. Yellow potatoes also work.
Full-Fat Canned Coconut Milk: Creates the rich, creamy coconut curry sauce and balances the curry powder. Avoid light coconut milk, which will make the sauce thinner. Heavy cream also works, but the sauce won't have the same coconut flavor.
Yellow Curry Powder: Gives the coconut sauce its warm curry flavor, while the coconut milk balances its intensity. See the curry powder note above for recommended types.
Ground Turmeric: Gives the coconut curry sauce its bright yellow color.
Salt
Vegetable Oil: See notes above.

Expert Tips

Use a large pan so the rice fries instead of steams and the chicken has enough room to brown.
Don't overcook the fried rice because the eggs and rice will continue heating in the oven.
Don't overboil the potatoes because they'll cook further in the sauce and can break apart.
Don't overcook the chicken because it continues cooking in the curry sauce and again in the oven.
Don't overthicken the sauce. Simmer until it coats the back of a spoon but is still loose enough to spread over the rice.
Watch closely while baking because the cheese can quickly go from lightly browned to burnt.

Instructions

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

Marinate the chicken: Cut each chicken thigh in half. Add the chicken to a medium bowl with the marinade ingredients and mix well. Set aside for 15 minutes while you prepare the remaining ingredients.
Boil the potatoes: Peel and cut the potatoes into 1-inch cubes. Bring a medium pot of water to a boil over high heat. Add the potatoes and boil for about 5 minutes or until fork-tender. Drain and set aside.
Preheat the oven: Preheat the oven to 500°F.
Cook the fried rice: Heat 2 tablespoons (30 ml) vegetable oil in a large pan over medium-high heat. Add the cold rice and break up any clumps. Add the soy sauce and eggs and stir-fry until the eggs are cooked and the rice grains are separated. Transfer the fried rice to a deep 9 × 13-inch baking dish and spread it into an even layer.
Cook the onions and chicken: Heat 1 tablespoon (15 ml) vegetable oil in the same pan over medium-high heat. Add the diced onions and sauté until softened. Add the marinated chicken in a single layer and brown on both sides, about 4-5 minutes per side.
Make the coconut curry sauce: Add the cooked potatoes, coconut milk, turmeric, curry powder, and salt. Stir well and simmer uncovered for 2-3 minutes until the sauce is thick enough to coat the back of a spoon but isn't overly thick.
Assemble the casserole: Pour the chicken and coconut curry sauce evenly over the fried rice, then sprinkle the shredded cheese evenly over top.
Bake the casserole: Bake at 500°F until the cheese is completely melted and lightly browned, about 5-10 minutes, watching closely to prevent burning. Remove from the oven and let it cool slightly before serving.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Microwave individual portions until hot throughout. For larger portions, cover and reheat in the oven at 375°F until heated through.
Freezing: I don't recommend freezing this dish because the coconut curry sauce can make the rice soggy once thawed.

Variations

Gluten-Free: Use gluten-free soy sauce or tamari and replace the Shaoxing wine with gluten-free dry sherry. Make sure the curry powder is certified gluten-free.
Dairy-Free: Use a dairy-free shredded cheese that melts well in place of the mozzarella.

Pairing Suggestions

Serve Macau baked Portuguese chicken rice with:

Chinese Broccoli with Garlic Sauce: Crisp greens balance the rich coconut curry and cheese.
Spicy Asian Cucumber Salad: Cool, tangy cucumbers add a refreshing contrast.
Egg Drop Soup: A light, savory soup complements the creamy casserole.

FAQ

Can I use chicken breast instead of chicken thighs?

I don't recommend chicken breast because it can become too dry after browning and baking. Chicken thighs stay juicier and more tender throughout the cooking process.

Can I add vegetables to the fried rice?

Yes. After frying the rice, add a small amount of finely diced carrots, peas, or corn and stir-fry until the vegetables are tender. Avoid adding too much, as the fried rice should remain a light base for the coconut curry chicken.

📖 Recipe

featured image of macau baked portuguese chicken rice

Easy Macau-Style Baked Portuguese Chicken Rice

Christie Lai

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Asian, Chinese

Servings

Calories per serving 796 kcal