Description
Macau-Style Baked Portuguese Chicken with Cauliflower Rice is a flavorful dish that combines marinated chicken thighs with aromatic spices and served over cauliflower rice.
Ingredients
Scale
- 1 ½ pounds bone-in, skin-on chicken thighs
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, finely chopped
- 1 tablespoon curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 can (14 ounces) coconut milk
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, cut into strips
- 1 cup frozen green peas
- 1 head of cauliflower, processed into rice-like grains
- Salt and freshly ground black pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Begin by preheating your oven to 375°F (190°C).
- In a mixing bowl, whisk together the olive oil, diced onion, chopped garlic, curry powder, smoked paprika, cumin, turmeric, coconut milk, soy sauce, fish sauce, and brown sugar until well combined.
- Place the chicken thighs into the bowl with the marinade, ensuring they are fully coated. Cover the bowl and let it marinate in the refrigerator for a minimum of 30 minutes, or up to 2 hours for a richer flavor.
- In a large oven-safe dish, lay the marinated chicken thighs skin-side up. Drizzle any leftover marinade over the top, then scatter the red bell pepper strips and frozen peas around the chicken.
- Bake in the oven for about 35-40 minutes, or until the chicken is thoroughly cooked and the skin has turned golden and crispy.
- While the chicken is baking, prepare the cauliflower rice. Heat a splash of olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until it becomes tender. Season with salt and pepper to your liking.
- Once the chicken is done, serve it atop a generous portion of cauliflower rice, and finish with a sprinkle of fresh cilantro for a burst of flavor.
Notes
- For an extra kick, incorporate diced jalapeños or a splash of hot sauce into the marinade.
- Swap chicken thighs for chicken breasts for a lighter option, adjusting the cooking time to ensure they remain juicy.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Macanese
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Macau-Style Baked Portuguese Chicken, Cauliflower Rice, Baked Chicken, Coconut Curry