Portuguese Chicken Rice Recipe (Macau-Style)

Portuguese Chicken RiceThose of you not familiar with the dish may think it as a true Portuguese dish. But that's not the case! It's a local preparation of Macau with a hint of Portuguese influence. There are different variations of this recipe but more or less the core ingredients remain the same. Though boneless chicken is used for this delicacy, you can use regular chicken chunks too. I prefer to include larger pieces of chicken though smaller bites are what the traditional version recommends. Similarly, there is a choice between plain rice and fried rice. If you want a lighter version, go with the former option. So, here we go to craft this popular, fulfilling, and tasty recipe made with select and flavorful ingredients.

Portuguese Chicken Rice
Portuguese Chicken Rice Recipe (Macau-Style)

Portuguese Chicken Rice

Do try this boneless chicken and rice preparation flavored with rich and creamy sauce which is made with fresh coconut milk and mouth-watering seasonings.

Preparation Time: 30 minutes
Cooking time: 25 minutes
Servings: 4

  • 500 gm chicken breast (cut into 2 pieces each)
  • 5 cups cooked rice (preferably day old)
  • 2 tsp cornstarch
  • 1-1/2 tsp light soy sauce
  • 1/2 tsp rice wine
  • 3 eggs (whipped)
  • ground pepper to taste
  • 1/4 cup shallots (chopped)
  • 1 garlic clove (finely minced)
  • 4 tsp canola oil
  • salt to taste
  • Sauce Ingredients
  • 1/2 cup peas (parboiled)
  • 1/2 cup carrots (1/2" strips & parboiled)
  • 1 tsp onion powder
  • 2 garlic cloves paste
  • 1/2" ginger (paste)
  • 1-1/2 cup coconut milk (first extract)
  • 1 cup chicken broth
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground cumin
  • 1 tsp cornstarch
  • salt to taste


  1. Heat 2 tsp canola oil in a nonstick frying pan.
  2. Whip 3 eggs in a bowl and season it with ground pepper and salt.
  3. Add cooked rice in the pan and toss for half a minute.
  4. Make a well in the center and pour whipped eggs.
  5. Briskly stir with a spatula for a minute and mix well with the rice.
  6. Toss for another half a minute and keep aside.
  7. Heat 2 tsp of canola oil in a large nonstick pan.
  8. Add minced garlic and chopped shallots in it.
  9. Toss for a minute and add chicken chunks.
  10. Follow it with addition of rice wine, light soy sauce, cornstarch, ground pepper and a pinch of salt.
  11. Switch the flame to high and toss for a minute.
  12. Switch the flame back to medium and cook for about 5 minutes stirring continuously.
  13. Transfer the cooked fried rice in the chicken pan and toss for half a minute.
  14. Switch off the flame and keep aside.
  15. In a large sauce pan, mix chicken broth, fresh coconut milk, and turmeric powder.
  16. Put it over a medium heat.
  17. As soon as it starts simmering, add parboiled carrots and peas.
  18. Keep stirring gently for about 2 minutes.
  19. Add onion powder, garlic cloves paste, ginger paste, ground cumin and cornstarch.
  20. Stir gently for half a minute and add salt.
  21. Simmer till the sauce is reduced and reaches the right consistency.
  22. Pour the sauce over chicken and fried rice mix.
  23. Serve hot.