Macanese Baked Portuguese Chicken Rice
Tender chicken in rich Portuguese curry with coconut milk, baked with golden melted cheese – an iconic Macanese fusion dish.
Ingredients
13 items- Chicken thigh 300g
- Onion 1
- Garlic 3 cloves
- Curry powder 1 tbsp
- Coconut milk 200 ml
- Water 100 ml
- Cooked rice 2 cups
- Mozzarella cheese, shredded 100 g
- Salt 1 tsp
- White pepper 1/2 tsp
- Cooking wine 1 tbsp
- Vegetable oil 1 tbsp
- Coriander a few sprigs
Nutrition
Steps （9 steps）
Cut chicken thigh into pieces, marinate with salt, white pepper, and cooking wine for 15 minutes. Chop onion and mince garlic. Set aside.
Heat oil in a pan over medium heat. Sauté onion and garlic until translucent and fragrant, about 2 minutes.
Add curry powder, stir over low heat for 1 minute until aromatic, being careful not to burn it.
Pour in coconut milk and water, bring to a boil over high heat, about 2 minutes, stirring occasionally.
Add chicken pieces, return to a boil then reduce to medium-low heat. Simmer for 10 minutes until chicken is cooked through and sauce thickens enough to coat the back of a spoon.
Spread cooked rice evenly in a baking dish. Pour the curry chicken and sauce over the rice.
Sprinkle shredded mozzarella cheese evenly over the top.
Preheat oven to 200°C. Bake the dish on the middle rack for 12 minutes, until cheese is melted and golden brown.
Remove from oven, garnish with fresh coriander leaves. Let rest for 2 minutes before serving.
Tips
Marinating the chicken ensures flavor and tenderness. Cook curry powder over low heat to avoid bitterness. A mix of mozzarella and cheddar gives extra flavor and stretchiness.
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