Macau Style Portuguese Chicken Rice

Macau-style baked Portuguese chicken rice is one of those dishes that brings a little adventure to your kitchen. You get a creamy coconut curry layered over golden fried rice, all finished under a bubbling crown of cheese. It is comfort food with a dash of nostalgia from the Portuguese—Chinese kitchens of Macau. Every bite is hearty and warm, like a family gathering in casserole form.

I first tasted this dish at a hole—in—the—wall spot on a rainy day and have been obsessed ever since. The cheese topping browned just right is now a non—negotiable part of dinner nights for us.

Ingredients

• Chicken thighs: Boneless and skinless thigh meat stays juicy and is easy to slice into bite—size pieces
• Mozzarella or cheddar cheese: Shredded cheese gives that signature melty golden top Use a block and grate yourself for the best melt
• Jasmine or long grain rice: Cook the rice fresh and let it cool so the grains stay light and fluffy
• Large eggs: Eggs in the fried rice add richness and structure Beaten well for even coating
• Soy sauce: Use regular soy for savory depth Choose a naturally brewed brand for best flavor
• Vegetable oil or neutral oil: Light oil keeps flavors clean and helps everything brown nicely
• Shaoxing wine or dry sherry: Adds authentic aroma If not available you can use chicken broth
• Salt: Enhances every layer Use enough but taste as you go
• Garlic powder: Savory base for both marinade and sauce
• Curry powder: Brings warmth throughout Use one you love
• Yukon gold potatoes: Potatoes soak up the fragrant sauce and stay creamy Choose ones with firm texture
• Onion: Sweet onion helps round out the curry flavor Keep the dice small to soften quickly
• Coconut milk: Full fat coconut milk gives luscious body to the curry
• Ground turmeric: Lends color and earthy fragrance

Step-by-Step Instructions

Slice and Marinate Chicken:

Cut chicken thighs in half for quicker marination. Toss them with Shaoxing wine or broth, salt, garlic powder, and curry powder. Coat evenly and let rest while you prepare the potatoes.

Prepare and Parboil Potatoes:

Peel and dice potatoes into one—in—inch cubes for uniform bite. Fill a large pot with water and boil the potatoes over high heat for about five minutes. You want them fork—tender but not falling apart. Drain the potatoes thoroughly.

Make Fried Rice:

Heat two tablespoons of vegetable oil in a large pan over medium high. Add in the cooked rice and use a spatula to break up clumps for even heating. Season evenly with soy sauce. Pour beaten eggs directly into the pan over the rice. Quickly toss and stir so the eggs scramble into the rice and coat every grain. Spread the rice mix evenly in a nine by thirteen baking dish.

Preheat Oven:

Set your oven to five hundred degrees Fahrenheit to prepare for broiling.

Cook Aromatics and Chicken:

Heat the same pan with one tablespoon of oil on medium high. Add diced onions. Sauté until translucent and fragrant. Place marinated chicken into the pan. Brown each side for about five minutes to create a golden crust.

Build Coconut Curry Sauce:

Add the pre—cooked potatoes to your pan. Pour in coconut milk and sprinkle in ground turmeric, curry powder, and salt. Mix thoroughly to coat. Allow everything to simmer gently for a couple minutes, letting the flavors meld.

Assemble and Bake:

Spoon the chicken and coconut curry sauce evenly over the fried rice in your baking dish. Sprinkle generously with shredded cheese so every bite gets a gooey top.

Broil to Finish:

Slide your dish under the broiler in the preheated oven. Monitor closely and broil for five to ten minutes until the cheese melts fully and gets bubbly with golden brown spots. Remove carefully and let cool slightly before serving.

I always look forward to biting into the saucy potatoes They become little sponges for the flavors and remind me of the first time my family scraped the casserole clean at a Sunday get together It was a huge hit

Storage Tips

Let the baked chicken rice cool completely before portioning into airtight containers Store in the fridge for up to three days It keeps its flavor and reheats best in a covered dish at a low oven temperature or gently in the microwave If you want to freeze wrap well for up to one month Thaw in the fridge and finish under the broiler again to revive the cheese topping

Ingredient Substitutions

You can swap in leftover rotisserie chicken simply dice and fold it into the sauce after making the curry If you need the dish dairy free try vegan cheese that melts well For a lighter version use light coconut milk but the sauce will be less rich Yukon gold potatoes are ideal but any waxy potato holds shape well

Serving Suggestions

This dish is hearty on its own but a crisp cucumber salad or some quick pickled veggies make a bright counterpoint At family gatherings I like to set it out as the centerpiece and let everyone scoop their own For a special twist a sprinkle of chopped cilantro or a squeeze of lime on top adds freshness

Cultural Context

Macau—style Portuguese chicken rice shows the playful food crossroads of Chinese and Portuguese kitchens in the former colony The creamy coconut curry and rice base borrow from both traditions The cheesy baked finish is a nod to Western comfort and local food courts turn this into a fast favorite It is a dish that feels both new and familiar to anyone

Nothing beats the cozy scent drifting through the kitchen as this bakes and bubbles away Gathering around this dish always signals good things ahead

Recipe Q&A

→ What makes Macau-style Portuguese chicken rice unique?

Its distinctive blend of creamy coconut curry, tender marinated chicken, and cheesy baked finish offers a fusion of Cantonese and Portuguese flavors, characteristic of Macau's culinary heritage.

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be used for a leaner result. However, thighs provide more juiciness and flavor in the finished dish.

→ Is it necessary to fry the rice before baking?

Frying the rice with eggs and soy sauce enhances flavor and helps create a firmer base that holds up under the rich sauce during baking.

→ What type of cheese is recommended?

Mozzarella or a mozzarella-cheddar blend works best, as they melt smoothly and form a golden, appetizing layer on top.

→ Can I make it ahead and reheat?

Yes, the casserole can be assembled ahead, refrigerated, and baked just before serving. Leftovers reheat well in an oven.