This delicious one-pan recipe was what I always ordered at the Hong Kong style cafe. They called it Baked Portuguese Boneless Chicken and I don’t know why but it tastes way too good!
Ingredients:
Chicken Thighs
Oil
Shallot
Garlic
Chili flakes
Eggs
Leftover Rice
Soy Sauce
MSG (Optional but the above are pretty much used to make fried rice)
Chicken Broth
Coconut Milk
Curry Powder
Turmeric
Salt
Pepper
Lemon Juice
Tex Mex Cheese or Cheddar and Mozza
Directions:
0. (Optional) Season your thighs with salt and pepper and dry with a paper towel
1. Cut garlic and onion however you like it and scramble an egg
2. Add oil to a pan on medium heat and cook the chicken for 5-6 minutes on both sides. (You want the fond (brown stuff) on the bottom!)
3. Remove the chicken, add more oil, and add your shallots, garlic, and chilli flakes.
4. Add and cook the egg once the shallots are softened and your garlic isn’t burnt.
5. Add the leftover rice when the eggs are 80-85% cooked and pretend you’re making a simple fried rice.
6. Once the rice is mostly fried, add soy sauce and optionally MSG because this is fried rice.
7. Remove the fried rice from the pan and deglaze the fond using the chicken broth. (This makes doing the dishes less annoying too)
8. Add your coconut milk. If you forgot to shake your coconut milk before adding, grab a whisk and mix until the broth and milk are fully combined.
9. Add equal parts of curry powder and turmeric. Add more, along with salt and pepper to taste until the sauce is rich and creamy, and you’d be happy to have the sauce by itself.
10. Let the sauce thicken. While waiting, preheat your broiler to 500Β°F or 260Β°C (Dip a spoon into the sauce and make a line on the back of the spoon. If the line stays then your sauce is thick enough!)
11. Turn off the heat and add lemon juice to brighten the sauce.
12. Add your rice and cut your chicken into bite-sized pieces with scissors or a knife (lol just be careful)
13. Cover everything with the cheese and put it under the broiler until golden and melted and enjoy!
This recipe has been in my phone for years but I’m pretty sure it’s based off of:
source
