Easy Macau-Style Baked Portuguese Chicken Rice

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Easy Macau-Style Baked Portuguese Chicken Rice

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.

5 from 9 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Asian, Chinese

Servings

Calories per serving 796 kcal

Ingredients

6 skinless boneless chicken thighs
1 cup mozzarella cheese shredded

Fried Rice

6 cups cooked jasmine rice cold, day-old, broken up
2 tablespoon vegetable oil or any neutral oil
4 large eggs
3 tablespoon regular soy sauce or light soy sauce

Chicken Marinade

1 teaspoon Shaoxing Cooking Wine or dry sherry
¼ teaspoon salt
½ teaspoon garlic powder
½ teaspoon yellow curry powder

Coconut Curry Sauce

1 tablespoon vegetable oil or any neutral oil
¾ cup onion diced
2 cup Yukon gold potatoes
14 fl oz. coconut milk full-fat kind
1 teaspoon yellow curry powder
1 teaspoon ground turmeric
1 teaspoon salt

Instructions

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.
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 to 500°F.
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.
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.
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.
Pour the chicken and coconut curry sauce evenly over the fried rice, then sprinkle the shredded cheese evenly over top.
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.

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