There’s something undeniably comforting about a one-pan meal that brings everyone together around the table. Picture this: the rich aroma of marinated chicken sizzling in harmony with the savory scent of jasmine rice and a creamy coconut curry sauce wafting through the air. That’s the magic of Macau-Style Baked Portuguese Chicken Rice—a dish that transforms an ordinary weeknight dinner into something extraordinary.
I first encountered this delightful recipe during a cozy dinner with friends, and I was instantly smitten. The vibrant flavors meld so perfectly, creating a culinary hug that lingers long after the last bite. What I love most about this dish is its incredible versatility; it can easily become the star of your next special gathering or a comforting meal for a quiet evening at home.
So, whether you’re looking to impress your loved ones or simply treat yourself to a delicious and hearty supper, this Macau-Style Baked Portuguese Chicken Rice is sure to deliver on all fronts. Let’s dive into the recipe that’s about to become your new favorite go-to!
Why is Macau-Style Baked Portuguese Chicken Rice a must-try?
Irresistible flavors: The harmonious blend of coconut curry and marinated chicken creates an explosion of taste that will have you coming back for seconds.
Easy preparation: This one-pan meal saves time on cleanup, letting you focus on what really matters—enjoying delicious food with family and friends.
Mouthwatering textures: The crispy, cheesy topping pairs perfectly with the tender chicken and fluffy rice beneath, making every bite delightful.
Perfect for any occasion: Whether it’s a casual weeknight or a festive gathering, this dish impresses. If you love exploring new flavors, this is your chance to elevate your cooking game!
Macau-Style Baked Portuguese Chicken Rice Ingredients
• Discover the key ingredients that make this dish unforgettable!
For the Chicken & Marinade
- 6 skinless boneless chicken thighs – perfect for soaking up flavors while remaining juicy.
- 3 tablespoons regular soy sauce – this brings a savory depth; you can swap for light soy sauce if desired.
- 1 teaspoon Shaoxing Cooking Wine – adds an authentic touch; you can use dry sherry or chicken broth as a substitute.
- ¼ teaspoon salt – essential for balancing flavors.
- ½ teaspoon garlic powder – enhances aroma and taste without the fuss.
- ½ teaspoon curry powder – a sneak peek into the dish’s vibrant flavor profile.
For the Rice & Potatoes
- 6 cups cooked jasmine rice – the fluffy base that soaks up the sauce is key to a perfect bite.
- 2 cups Yukon gold potatoes – these provide a creamy texture; yellow russet potatoes work well too.
- ¾ cup onion, diced – a fragrant addition that adds sweetness when sautéed.
- 4 large eggs – these bind the rice and add richness.
For the Sauce
- 14 fl oz. coconut milk (full fat) – the creamy dream that makes this dish truly indulgent.
- 1 teaspoon ground turmeric – a splash of color and a health boost; don’t skip this!
- 1 teaspoon curry powder – layers on the flavor with an aromatic kick.
- 1 tablespoon vegetable oil – for sautéing; your choice of neutral oil will work just fine.
- ½ teaspoon salt – to ensure the sauce is perfectly seasoned.
For the Topping
- 1 cup mozzarella cheese (or cheddar) – adds that melty, gooey goodness that makes you smile.
Now that you have all the ingredients ready, you’re one step closer to creating a genuinely enveloping dish that showcases the essence of Macau while bringing warmth to your dining table!
How to Make Macau-Style Baked Portuguese Chicken Rice
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Marinate Chicken: Slice the chicken thighs in half and combine with soy sauce, Shaoxing cooking wine, salt, garlic powder, and curry powder. Let it marinate for at least 15 minutes to maximize flavor.
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Prepare Potatoes: Peel and cube the Yukon gold potatoes into 1-inch pieces. Boil in a large pot of water until fork-tender, which should take about 5 minutes. Strain and set aside.
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Fry Rice: Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add the cooked jasmine rice, breaking it up as you go. Pour in the soy sauce and add the eggs, tossing until everything is evenly coated.
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Preheat Oven: Set your oven to broil at 500°F, getting it nice and hot for the final touch.
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Sauté Onions: In the same pan, add 1 tablespoon of vegetable oil and sauté the diced onions until softened and aromatic.
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Cook Chicken: Add the marinated chicken thighs to the pan and brown them on each side for about 5 minutes. Ensure they’re golden and cooked through.
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Combine Ingredients: Stir in the cooked potatoes, coconut milk, turmeric, curry powder, and salt into the pan. Mix everything well and let it simmer for 2-3 minutes.
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Assemble Dish: Spread the chicken and sauce mixture evenly over the fried rice in a deep 9 x 13-inch baking dish, ensuring every grain is coated.
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Top with Cheese: Generously sprinkle shredded mozzarella cheese over the top of the chicken and sauce.
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Broil: Place the dish in the oven and broil until the cheese is melted and has a golden brown color, about 5-10 minutes. Keep a close eye to avoid burning.
Optional: Garnish with fresh herbs like cilantro or parsley for a pop of color.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Macau-Style Baked Portuguese Chicken Rice are perfect for busy home cooks looking to save time! You can marinate the chicken and prepare the potatoes up to 24 hours in advance by storing them separately in the refrigerator to maintain their flavors and textures. The fried rice can also be prepped and cooled before placing it in the baking dish. When ready to serve, layer the cooled chicken and potatoes, pour the coconut milk sauce, and sprinkle with cheese before broiling for that indulgent finish. Just remember to keep an eye on the broiler to ensure your dish turns out golden and delicious, just like fresh!
What to Serve with Macau-Style Baked Portuguese Chicken Rice?
Create the perfect dining experience around this flavorful dish with delightful pairings that enhance every bite.
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Steamed Broccoli: The bright green crunch provides a fresh contrast to the rich flavors, making your meal visually appealing and nutritious.
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Garlic Naan: Soft, pillowy naan is perfect for scooping up that creamy coconut curry sauce, adding a delightful twist to each bite.
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Crispy Salad: A vibrant salad of mixed greens and cherry tomatoes dressed in a light vinaigrette refreshes the palate, balancing out the hearty chicken rice.
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Coconut Sorbet: For dessert, this light and refreshing sorbet embraces the coconut theme, offering a sweet end to your flavorful meal while cleansing your palate.
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Spicy Mango Salsa: This zesty topping brings a fruity kick that complements the curry notes beautifully, providing a delightful contrast to the savory chicken.
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Sparkling Water with Lime: A bubbly drink with a squeeze of lime cuts through the richness of the dish, vibrant and zesty to cleanse your palate between bites.
Make every meal a memorable occasion by mixing and matching these complementary dishes with your Macau-Style Baked Portuguese Chicken Rice!
Macau-Style Baked Portuguese Chicken Rice Variations & Substitutions
Feel free to make this recipe your own with some delightful twists that will tickle your taste buds!
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Vegetarian Delight: Substitute chicken with cubed tofu or tempeh for a plant-based version that’s just as satisfying.
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Spicy Kick: Add diced jalapeños or a spoonful of sriracha for a fiery surprise that elevates the dish to new flavor heights.
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Cheese Swap: For a unique twist, try feta or gouda instead of mozzarella; their distinct flavors will surprise and delight.
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Coconut Cream Boost: Use coconut cream instead of coconut milk for an ultra-creamy sauce that wraps every bite in indulgence.
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Mixed Veggies: Toss in diced bell peppers, peas, or carrots to add a burst of color and nutrition to your dish.
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Chickpea Power: Replace chicken with canned chickpeas for a hearty, protein-packed option that’s equally delicious and filling.
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Curry Variations: Experiment with different curry powders, like red or green curry paste, for a completely new flavor spectrum that excites the palate.
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Herb Infusion: Add fresh herbs, like cilantro or basil, to the sauce just before serving for a fresh and vibrant finish that brightens the dish.
Let your creativity shine in the kitchen as you play around with these variations!
Helpful Tricks for Macau-Style Baked Portuguese Chicken Rice
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Marinating Time Matters: Allow the chicken to marinate for at least 15 minutes; this enhances the flavor and tenderness of the meat.
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Perfect Potatoes: Make sure to boil the diced Yukon gold potatoes until fork-tender; overcooking may leave them mushy instead of creamy.
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Egg Mixing: When adding eggs to the rice, make sure to mix quickly; evenly coating the rice avoids sogginess and ensures every bite is flavorful.
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Cheese Topper: Use a mix of mozzarella and cheddar for a deeper flavor and gooey texture; be sure to watch the dish closely while broiling to prevent burning.
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Layering Flavors: Don’t skip the sautéing step for onions; it adds crucial sweetness and depth, elevating the overall taste of your Macau-Style Baked Portuguese Chicken Rice.
Storage Tips for Macau-Style Baked Portuguese Chicken Rice
Fridge: Store leftovers in an airtight container and refrigerate for up to 3 days to keep the flavors fresh.
Freezer: For longer storage, freeze it in a freezer-safe container for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating: To enjoy leftovers, gently reheat in the oven at 350°F until warmed through, about 20-25 minutes; this ensures the cheese remains melty and delicious.
Refrigeration Caution: Avoid leaving the Macau-Style Baked Portuguese Chicken Rice at room temperature for more than 2 hours to maintain food safety.
Macau-Style Baked Portuguese Chicken Rice Recipe FAQs
How do I choose ripe chicken thighs?
Absolutely! When selecting chicken thighs, look for those that are pink and plump without any dullness. They should feel firm to the touch and have no unpleasant odor. Fresh chicken will have minimal visible fat and no dark spots.
What’s the best way to store leftovers?
Very easy! Store the Macau-Style Baked Portuguese Chicken Rice in an airtight container in your fridge for up to 3 days. If you plan to keep it longer, freezing is a great option! Just ensure it is in a freezer-safe container to prevent freezer burn.
Can I freeze the Macau-Style Baked Portuguese Chicken Rice?
Absolutely! To freeze, let it cool completely, then place it in a freezer-safe container or wrap it tightly in heavy-duty aluminum foil. It can remain in the freezer for up to 2 months. When you’re ready to enjoy it again, defrost it in the fridge overnight before gently reheating.
How can I avoid a soggy texture in my dish?
Soggy rice can be a common issue! To prevent this, make sure to break up the cooked rice thoroughly while frying. Additionally, be swift when mixing in the eggs so they coat each grain without over-saturating the rice. Over-marinating the chicken can also contribute to moisture; aim for at least 15 minutes but not longer than 2 hours.
Are there any dietary considerations for this recipe?
Yes, indeed! If you’re cooking for guests with allergies, it’s essential to note that this dish contains soy sauce and dairy from the cheese. For a dairy-free option, you can use a dairy-free cheese alternative. Always check if your guests have any specific allergies to ingredients like garlic or curry powder. Make substitutions as needed to accommodate their dietary needs!
How do I know when my chicken is fully cooked?
Cooked chicken should reach an internal temperature of 165°F to be safe to eat. You can use a meat thermometer for accuracy. If you cut into it, the juices should run clear with no pink in the center. For extra tenderness, let it rest for a few minutes after cooking before serving.
Macau-Style Baked Portuguese Chicken Rice: A Flavor Adventure
Ingredients
Equipment
Method
- Marinate Chicken: Slice the chicken thighs in half and combine with soy sauce, Shaoxing cooking wine, salt, garlic powder, and curry powder. Let it marinate for at least 15 minutes.
- Prepare Potatoes: Peel and cube the Yukon gold potatoes into 1-inch pieces. Boil in a large pot until fork-tender, about 5 minutes. Strain and set aside.
- Fry Rice: Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add cooked jasmine rice, breaking it up. Pour in soy sauce and add eggs, tossing until everything is coated.
- Preheat Oven: Set your oven to broil at 500°F.
- Sauté Onions: Add 1 tablespoon of vegetable oil to the same pan and sauté diced onions until softened.
- Cook Chicken: Add marinated chicken thighs to the pan and brown on each side for about 5 minutes.
- Combine Ingredients: Stir in cooked potatoes, coconut milk, turmeric, curry powder, and salt. Mix well and simmer for 2-3 minutes.
- Assemble Dish: Spread chicken and sauce mixture evenly over fried rice in a deep baking dish.
- Top with Cheese: Generously sprinkle shredded mozzarella cheese over the chicken and sauce.
- Broil: Place dish in the oven and broil until cheese is melted and golden brown, about 5-10 minutes.