Macau-Style Baked Portuguese Chicken Rice
Macau-Style Baked Portuguese Chicken Rice. Delicious comforting chicken baked under melting cheese over rice with a coconut curry sauce. The sauce has a mild curry taste and a lovely coconut scent. When that sauce is baked over the tender chicken thighs with cheese and rice it is pure heaven in your mouth.
INGREDIENTS
- 4.8 skinless boneless chicken thighs sliced into half
0.8 cup mozzarella cheese shredded
- 4.8 skinless boneless chicken thighs sliced into half
0.8 cup mozzarella cheese shredded
Fried rice:
4.8 cups cooked jasmine rice- 3.2 eggs
2.4 tbsp regular soy sauce1.6 tbsp vegetable oil or any neutral oil
4.8 cups cooked jasmine rice- 3.2 eggs
2.4 tbsp regular soy sauce1.6 tbsp vegetable oil or any neutral oil
Chicken marinade:
0.8 tsp Shaoxing Cooking Wine0.2 tsp Salt0.4 tsp Garlic powder0.4 tsp Curry powder
0.8 tsp Shaoxing Cooking Wine0.2 tsp Salt0.4 tsp Garlic powder0.4 tsp Curry powder
Coconut Curry Sauce:
- 1.6 cups potatoes yellow russet
- 0.6 cup yellow onion diced
- 0.8 tbsp vegetable oil or any neutral oil
- 11.2 fl oz. coconut milk full fat
- 0.8 tsp curry powder
- 0.8 tsp turmeric powder
- 0.8 tsp salt
INSTRUCTIONS
Slice chicken thighs into half. Season chicken with Shaoxing cooking wine, salt, garlic powder, curry powder. Set aside to marinate as you work on the other ingredients. - Peel and dice potatoes. Then boil in hot water for 5 minutes until fork tender. Strain and set aside.
- Heat
2 tablespoon vegetable oil in a large pan on medium high heat. Add the cooked rice, breaking it apart. Then add soy sauce and eggs. Mix everything together until eggs are cooked. Transfer rice into a 9x13 baking dish and spread out evenly. - Preheat oven to
500 degrees F . - Heat
1 tablespoon vegetable oil on high heat and fry diced onions until softened. Add in marinated chicken thighs. Brown chicken on each side for 5 minutes. Next add cooked potatoes, coconut milk, turmeric, curry powder and salt. Mix well. - Spoon chicken and sauce over fried rice and spread out evenly. Sprinkle cheese over top. Broil in the oven for 5-10 minutes until cheese has melted and browns slightly. Enjoy!
Coconut Curry Sauce:
- 1.6 cups potatoes yellow russet
- 0.6 cup yellow onion diced
- 0.8 tbsp vegetable oil or any neutral oil
- 11.2 fl oz. coconut milk full fat
- 0.8 tsp curry powder
- 0.8 tsp turmeric powder
- 0.8 tsp salt
Slice chicken thighs into half. Season chicken with Shaoxing cooking wine, salt, garlic powder, curry powder. Set aside to marinate as you work on the other ingredients.- Peel and dice potatoes. Then boil in hot water for 5 minutes until fork tender. Strain and set aside.
- Heat
2 tablespoon vegetable oil in a large pan on medium high heat. Add the cooked rice, breaking it apart. Then add soy sauce and eggs. Mix everything together until eggs are cooked. Transfer rice into a 9x13 baking dish and spread out evenly. - Preheat oven to
500 degrees F . - Heat
1 tablespoon vegetable oil on high heat and fry diced onions until softened. Add in marinated chicken thighs. Brown chicken on each side for 5 minutes. Next add cooked potatoes, coconut milk, turmeric, curry powder and salt. Mix well. - Spoon chicken and sauce over fried rice and spread out evenly. Sprinkle cheese over top. Broil in the oven for 5-10 minutes until cheese has melted and browns slightly. Enjoy!
NUTRITION
Calories: 1071kcal
Carbohydrates: 100g
Protein: 42g
Fat: 56g
Saturated Fat: 27g
Polyunsaturated Fat: 7g
Monounsaturated Fat: 18g
Trans Fat: 1g
Cholesterol: 282mg
Sodium: 903mg
Potassium: 1042mg
Fiber: 4g
Sugar: 2g
Vitamin A: 455IU
Vitamin C: 19mg
Calcium: 205mgIron: 6mg
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