Cook white rice with water according to package instructions or in a rice cooker. Set aside.
In a bowl, combine chicken thighs with soy sauce, sugar, cornstarch, and white pepper. Mix well and let marinate for at least 15 minutes.
Dice onion, red bell pepper, green bell pepper, and potato. Slice mushrooms.
Heat cooking oil in a large pan or pot over medium-high heat. Add marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
In the same pan, add another cooking oil if needed. Add diced onion and sauté until softened and translucent, about 3-4 minutes. Add diced potatoes and cook for 5 minutes, stirring occasionally. Then add red and green bell peppers and sliced mushrooms, cook for another 3 minutes.
Sprinkle all-purpose flour and curry powder over the vegetables. Stir well and cook for 1-2 minutes until fragrant, ensuring the flour is fully incorporated.
Gradually pour in coconut milk and chicken broth, stirring constantly to prevent lumps. Bring the sauce to a gentle simmer.
Return the cooked chicken to the pan. Add evaporated milk, sugar (for sauce), and salt (adjust to taste). Stir well. Reduce heat to low, cover, and simmer for 10-15 minutes, or until potatoes are tender and the sauce has thickened slightly. Taste and adjust seasoning as needed.
Preheat oven to 180°C (350°F). In individual oven-safe dishes or a large baking dish, spread a layer of cooked white rice. Ladle a generous amount of the Portuguese chicken and sauce mixture over the rice.
Sprinkle shredded mozzarella cheese evenly over the chicken and sauce. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
Garnish with chopped parsley (optional) and serve hot.
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