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Baked Portuguese Chicken & Rice

By on February 21, 2018
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Baked Portuguese Chicken & Rice

Serves 2 to 3

Boneless chicken 200 grams 
White wine 30 ml
Green Chilli Paste ½ teaspoon 
Turmeric powder ¼ teaspoon
Boiled Potato cubes ½ small  
Boiled Carrot cubes 40 grams (½ carrot)
Boiled Capsicum julienne 40 grams (½ capsicum)
Cumin Powder ¼ teaspoon 
Coconut Milk ½ cup (125 ml)
Corn flour ½ tablespoon
Finely Chopped Garlic ½ teaspoon 
Finely Chopped Ginger ½ teaspoon 
Chicken stock or Water ½ cup (125 ml)
Egg 1 no
Steamed White Rice 2 cups 
Pepper Powder ½ teaspoon
Grated Mozzarella Cheese 2 tablespoons
Salt to taste 
Chopped celery 2 tablespoons 
Olive oil 4 tablespoons 

1. Mix coconut milk and corn flour and keep aside. 
2. Marinate chicken with turmeric powder, salt to taste, green chilli paste, white wine for thirty minutes. 
3. Heat oil in a pan, add ginger and garlic and sauté till garlic is brown. Add potato, carrot capsicum and chicken pieces and sauté for two minute.   
4. Add chicken stock or water and cook chicken till done. Add coconut and corn flour mixture and simmer for two minutes. Remove it from pan and keep aside.
5. Heat oil in a pan, add beaten egg and stir to scramble. Add steamed rice, pepper powder and salt to taste to the pan and mix well. 
6. Remove the rice on serving bowl, pour the cooked chicken gravy on rice, sprinkle grated cheese on it and bake till cheese melt and brown in color. 
7. Serve hot.

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