Portuguese Chicken Rice 澳门葡国鸡饭

*in collaboration with Casa Rinaldi for a Festive Mystery Box Challenge

I received a Casa Rinaldi Festive Mystery Box Challenge. I was to cook a dish using ALL the Casa Rinaldi's items that were sent to me. I was so pleased with the Casa Rinaldi's products that I decided to create a second dish! This Portuguese Chicken Rice 葡国鸡饭 dish  was a special order from my husband when he saw the items in the mystery box. 

The Casa Rinaldi's items in my mystery box challenge include : 

• Integrale Rice
• Grilled Artichokes in Sunflower Oil
• Rosemary
• Extra Virgin Olive Oil Spray (EVOO Spray) 
• Balsamic Pearls

What exactly is Portuguese Chicken Rice 澳门葡国鸡饭? From my understanding, it's not really an European Portuguese dish. Rather, the dish should have its origin from Macau, which was a Portugal colony. And this Portuguese Chicken Rice 澳门葡国鸡饭 is really one of Macau's local dish with influences from its colonial days. In brief, the Portuguese Chicken Rice 澳门葡国鸡饭 is really a simple dish comprising fried rice, potatoes, sauce and chicken all baked together before serve. At one glance, the Portuguese Chicken Rice 澳门葡国鸡饭 looks like baked rice with cheese. Actually, I had not used any cheese in this rendition. Instead, coconut cream was used to create the fragrant and yummy sauce! I'd also used the Casa Rinaldi's grilled artichoke, EVOO spray and balsamic pearls to make a side salad. I love the combo as they complement each other so cohesively. 

After cooking and savouring 2 full casseroles of Portuguese Chicken Rice 澳门葡国鸡饭, I could understand why my husband specifically requested for me to cook this dish. It's very tasty but less the oily and heavy feel like the usual baked rice. Of course, I must not forget the superior quality of Casa Rinaldi's seasonings and produces that had made it easy for me to prepare this dish to satisfaction. This' surely another dish that'll receive thumbs up from  my family this festive season!

May this season bring you joy and gifts of happiness. Casa Rinaldi is giving away 3 Mystery Boxes with $168 worth of products at http://bit.ly/2BkHcq2

Casa Rinaldi products are now available at NTUC Finest and Redmart.

Main Ingredients (enough for 2 to 3 pax) :

• 2 to 3 pcs fresh boneless chicken thigh meat (cut to bite size chunks, do not remove skin)
• 2 cups Casa Rinaldi's Integrale Rice (it's brown rice!)
• 6 baby potatoes (sliced) or 2 small potatoes (cut to chunks)(for fried rice)
• 2 mid sized onions (peeled and finely chopped)(for fried rice)
• 5 cloves garlic (peeled and finely chopped)(for fried rice)
• 2 eggs (for fried rice)
• 2 eggs (to break atop baked chicken rice last 5 minutes in oven)
• 6 cherry tomatoes (for baked rice)(optional)
• parsley flakes (for garnishing)(optional)
• water (to cook rice)

Seasonings for Chicken 

• 1/2 to 1 tsp salt (or to taste)
• 1/2 tsp sugar (or to taste)
• 1 tsp grounded black pepper (or to taste)
• 1 tbsp light soy sauce (or to taste)
• 1 tsp sesame oil (or to taste)

Seasonings for Rice 

• salt (to taste)
• pepper (to taste)
• 1 small sprig rosemary (finely chopped)
• 1 tbsp cooking oil

Seasonings for Sauce

• 200 ml coconut cream
• 1 cup chicken stock
• 1 tsp turmeric powder (or to taste)
• 1 tsp chili powder (or to taste)
• 1/2 tsp cumin powder (or to taste)
• 1 tsp sugar (or to taste)
• 1/2 tsp salt (or to taste)
• 2 tbsp corn starch

Ingredients & Seasonings for Side Salad

• 1 to 2 pcs of Casa Rinaldi's Grilled Artichokes (finely chopped - approx. 2 to 3 tsp)
• a handful of broccoli (blanched)
• 1 mid sized onion (peeled and julienned, raw)
• 5 cherry tomatoes (halved)
• 1 tsp Casa Rinaldi's Balsamic Pearls/Vinegar (or to taste)
• Casa Rinaldi's EVOO spray (as salad dressing)
• salt (to taste)

Method : 

1. Pre-soak integral rice grains and cook as per packet instructions. Store cooked rice in refrigerator for few hours or overnight.
2. Pre-marinade chicken with seasonings for min. 2 hours.
3. When ready to cook, air fry or pan fry chicken pieces till golden brown and skin slightly crispy. Set aside.
4. Mix all sauce seasonings in a bowl and set aside.
5. Pre-heat oven to 180C.
6. In a pan, heat cooking oil, toss in finely chopped rosemary, garlic and onions. Stir fry till fragrant. 
7. Fold in potatoes and fry till slightly browned. 
8. Fold in chilled cooked rice and give it a quick stir fry.
9. Dig a well in the rice and fold in 2 beaten eggs. Turn to high heat to fry eggs and rice till even and fragrant. Turn off heat when satisfied.
10. Heat sauce mixture in a saucepan and turn off heat when it begins to bubble.
11. To assemble, scoop fried rice and potatoes onto oven safe casserole(s), arrange chicken pieces and cherry tomatoes on top of rice and fold in cooked sauce.
12. Send casserole(s) to bake in oven for 10 minutes.
13. Remove casserole(s) from oven when time's up. Crack an egg onto each casserole and send back to bake in oven for another 5 to 8 minutes. 
14. Meanwhile, assemble all salad ingredients and seasonings in a serving bowl and get ready to serve.
15. Remove casserole(s) from oven when time's up. Garnish and serve whilst hot.

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