焗葡國雞飯Baked Portuguese Chicken Rice

Prep 20 min·Cook 50 min·Rest 20 min

1. 1You're here
   Step 1.

   Cut the chicken into 3 cm pieces and mix with the light soy, sugar and cornflour. Leave for 20 minutes.

   500 g Boneless chicken thighs, skin on1 tbsp Light soy sauce½ tsp Sugar1 tsp Cornflour

   20 minKnife workMarinate
2. 2
   Step 2.

   Heat 2 tbsp oil in a large frying pan and fry the potatoes over medium heat for 10–12 minutes, turning, until golden and nearly tender. Lift out.

   350 g Floury potatoes (Maris Piper), 2 cm cubes3 tbsp Cooking oil

   12 minPan-fry
3. 3
   Step 3.

   Add the last 1 tbsp oil and fry the chicken skin side down for 4 minutes, then turn and fry 2 minutes more. Lift out.

   500 g Boneless chicken thighs, skin on3 tbsp Cooking oil

   6 minPan-fry
4. 4
   Step 4.

   Melt the butter in the same pan and soften the onion and garlic for 4 minutes. Stir in the curry powder, turmeric and flour and cook for 1 minute.

   20 g Butter1 Onion, diced3 cloves Garlic, chopped1 tbsp Mild curry powder1 tsp Ground turmeric1 tbsp Plain flour

   5 minStir-fry
5. 5
   Step 5.

   Gradually stir in the stock, then the coconut milk. Return the chicken and potatoes and simmer gently for 10 minutes until the chicken is cooked and the sauce is thick.

   250 ml Chicken stock200 ml Coconut milk500 g Boneless chicken thighs, skin on350 g Floury potatoes (Maris Piper), 2 cm cubesoptional: 250 ml Slow-Simmered Chicken Stock

   10 minSauce making / reducing
6. 6
   Step 6.

   Stir in the evaporated milk and sugar and season with salt. Meanwhile preheat the oven to 230°C (210°C fan, gas 8).

   100 ml Evaporated milk1 tsp Sugarto taste Salt

7. 7
   Step 7.

   Spread the rice in an ovenproof dish, spoon the chicken, potatoes and sauce over it, tuck in the egg and scatter with cheese if using.

   500 g Cooked rice500 g Boneless chicken thighs, skin on350 g Floury potatoes (Maris Piper), 2 cm cubes2 Hard-boiled eggs, quartered50 g Grated mozzarella

8. 8
   Step 8.

   Bake for 12–15 minutes until bubbling and browned in spots. Serve straight away.

   500 g Cooked rice500 g Boneless chicken thighs, skin on

   13 minBake