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Macau-Style Portuguese Chicken Rice

This recipe presents a flavorful Macau-style Portuguese Chicken Rice. It combines tender, marinated chicken with an aromatic curry sauce, fluffy fried rice, and melted cheese, all baked together. It's a comforting and hearty main course, showcasing a unique blend of Asian and Portuguese culinary influences, perfect for a satisfying meal.
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Total Time 30 minutes
Course lunch/dinner
Cuisine Japanese, Mediterranean
Servings 6 people
Calories 4816.2 kcal

Equipment

  • 1 Large Skillet or Wok
  • 1 Saucepan
  • 1 Oven-Safe Baking Dish
  • 2 Mixing Bowls
  • 1 Whisk

Ingredients
  

Main

  • For the chicken and rice
  • 1 pound boneless chicken cut into bite-sized pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine
  • 4 tablespoons vegetable oil divided
  • 2-3 eggs beaten
  • 3 cups day-old cooked rice refrigerated
  • 1/2 cup chopped scallions
  • 1 dash Kosher salt and white pepper to taste
  • For the curry sauce
  • 2 tablespoons vegetable oil
  • 1 shallot peeled and coarsely chopped
  • 3 cloves garlic peeled and coarsely chopped
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon unsalted butter
  • 1 tablespoon curry powder
  • 1 tablespoon onion powder
  • 2 tablespoons finely shredded unsweetened coconut
  • 1 tablespoon all-purpose flour
  • 13.5 ounces can of full-fat coconut milk
  • 1/2 cup water
  • 1 1/2 cups mix of shredded mozzarella and provolone divided

Instructions
 

  • Marinate the boneless chicken pieces with cornstarch, soy sauce, and rice wine; set aside.
  • Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set, then remove and set aside.
  • Add the remaining 2 tablespoons of vegetable oil to the same skillet. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  • Add the day-old cooked rice to the skillet, breaking up any clumps. Stir-fry for a few minutes until heated through. Return the cooked chicken and scrambled eggs to the skillet, add chopped scallions, kosher salt, and white pepper to taste, then mix well to combine. Transfer the chicken and rice mixture to an oven-safe baking dish.
  • In a separate saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped shallot, garlic, and grated ginger, cooking until fragrant, about 2-3 minutes.
  • Stir in the unsalted butter, curry powder, onion powder, finely shredded unsweetened coconut, and all-purpose flour into the saucepan. Cook, stirring constantly, for 1-2 minutes to toast the spices and flour.
  • Gradually whisk in the full-fat coconut milk and water into the curry mixture until the sauce is smooth and thickened. Bring to a gentle simmer, then remove from heat.
  • Pour the prepared curry sauce evenly over the chicken and rice mixture in the baking dish.
  • Sprinkle 1 1/2 cups of the shredded mozzarella and provolone cheese mix over the top of the dish.
  • Bake in a preheated oven at 3750F (1900C) for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Serve hot.

Notes

For the chicken, ensure it's cut into uniform bite-sized pieces for even cooking, and the cornstarch marinade is key for tenderness. Using day-old, refrigerated rice is crucial for a non-sticky, perfectly textured fried rice base. When making the curry sauce, toast the curry powder and flour thoroughly in the butter to deepen their flavor before whisking in the coconut milk and water to achieve a smooth consistency, preventing lumps. The blend of mozzarella and provolone offers excellent melt and a balanced savory profile. To enhance the dish, consider adding diced bell peppers or peas to the rice for color and extra texture, or a squeeze of lime juice at the end for brightness.