Arroz De Forno (macanese Style Portuguese Baked Rice With Chicken)

Arroz de Forno is a popular Macanese dish that combines Portuguese and Chinese flavors, creating a unique and delicious baked rice with chicken dish. This recipe is a perfect blend of spices, tender chicken, and fluffy rice, all baked to perfection.

Arroz De Forno (macanese Style Portuguese Baked Rice With Chicken)

Ingredients

  • 2 cups jasmine rice
  • 4 chicken thighs, bone-in, skin-on
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Chinese five-spice powder
  • 4 cups chicken broth
  • 1/4 cup soy sauce
  • 1/4 cup dry white wine
  • 2 bay leaves
  • Salt and pepper to taste
  • Chopped green onions for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Rinse the rice under cold water and drain. Place the rice in a 9x13 inch baking dish.
  3. Season the chicken thighs with salt, pepper, paprika, turmeric, and Chinese five-spice powder.
  4. Place the seasoned chicken thighs on top of the rice in the baking dish.
  5. In a bowl, mix the diced onion, minced garlic, chicken broth, soy sauce, white wine, and bay leaves. Pour this mixture over the chicken and rice.
  6. Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
  7. Remove the foil and continue baking for another 15 minutes, or until the chicken is golden brown and the rice is cooked through.
  8. Remove the bay leaves, garnish with chopped green onions, and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
20g
Fat
10g

Supplies

9x13 inch baking dish Foil

Tools

Oven Bowl Knife Cutting board

Serving suggestions

Serve the Arroz de Forno with a side of pickled vegetables or a fresh salad for a complete meal.

Tips & tricks

For extra flavor, you can marinate the chicken thighs in the seasoning for a few hours before preparing the dish.

Cost

$15