Portuguese Chicken Baked Rice焗葡國雞飯
A cherished comfort food from Hong Kong's beloved Cha Chaan Tengs, Portuguese Chicken Baked Rice is a nostalgic dish featuring tender chicken simmered in a rich, creamy, and subtly spiced coconut-curry sauce, generously ladled over fragrant white rice and baked to golden perfection with a blanket of melted cheese. It's a hearty, flavorful meal that brings warmth and a taste of home.
01Ingredients
- 2 cups white rice
- 3 cups water
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tsp sugar (for chicken marinade)
- 1 tsp cornstarch
- 1/2 tsp white pepper
- 2 tbsp cooking oil (divided)
- 1 medium onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 medium potato, peeled and diced
- 100g button mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 tbsp curry powder (mild to medium)
- 400ml coconut milk
- 200ml chicken broth
- 50ml evaporated milk
- 1 tsp sugar (for sauce)
- 1/2 tsp salt (or to taste)
- 100g shredded mozzarella cheese
- 1 tbsp chopped parsley (for garnish, optional)
Nutrition (per serving)1247kcal
- Protein52.3g
- Carbs128.4g
- Fat47.2g
Fiber 4.1 gSodium 1089 mg
02Steps
- Cook white rice with water according to package instructions or in a rice cooker. Set aside.
- In a bowl, combine chicken thighs with soy sauce, sugar, cornstarch, and white pepper. Mix well and let marinate for at least 15 minutes.
- Dice onion, red bell pepper, green bell pepper, and potato. Slice mushrooms.
- Heat cooking oil in a large pan or pot over medium-high heat. Add marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
- In the same pan, add another cooking oil if needed. Add diced onion and sauté until softened and translucent, about 3-4 minutes. Add diced potatoes and cook for 5 minutes, stirring occasionally. Then add red and green bell peppers and sliced mushrooms, cook for another 3 minutes.
- Sprinkle all-purpose flour and curry powder over the vegetables. Stir well and cook for 1-2 minutes until fragrant, ensuring the flour is fully incorporated.
- Gradually pour in coconut milk and chicken broth, stirring constantly to prevent lumps. Bring the sauce to a gentle simmer.
- Return the cooked chicken to the pan. Add evaporated milk, sugar (for sauce), and salt (adjust to taste). Stir well. Reduce heat to low, cover, and simmer for 10-15 minutes, or until potatoes are tender and the sauce has thickened slightly. Taste and adjust seasoning as needed.
- Preheat oven to 180°C (350°F). In individual oven-safe dishes or a large baking dish, spread a layer of cooked white rice. Ladle a generous amount of the Portuguese chicken and sauce mixture over the rice.
- Sprinkle shredded mozzarella cheese evenly over the chicken and sauce. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
- Garnish with chopped parsley (optional) and serve hot.
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