Portuguese Baked Chicken Rice with Cheese
Ingredients
2 chicken breasts, diced and marinate with salt and pepper
1 large onion, diced
1 carrot, diced
50g sweet peas
60g grated cheese
2 eggs, lightly beaten
500g cooked rice
Cooking oil
Salt to taste
Ingredients for white sauce:
300ml MARIGOLD Evaporated Filled Milk
100ml water
1 ½ tbsp chicken seasoning
½ tsp ground cumin
½ tsp turmeric powder
1 tbsp corn starch and 2 tbsp water
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Heat 2 tablespoons cooking oil in a pan. Put in onion and sauté until fragrant. Add in carrots, chicken and stir-fry until chicken is cooked then add in sweet peas and turn off heat. Remove to a side a plate.
To make white sauce: Using the same pan, heat MARIGOLD Evaporated Filled Milk, chicken seasoning, cumin and turmeric powder and bring mixture to a boil. Thicken it with cornstarch and set aside.
Heat pan with 2 tablespoons butter. When it’s hot, add in eggs stirring continuously until it’s all scrambled. Add in cooked rice and fry for 5 minutes. Season with salt and spoon it into a small casserole dish.
Spoon chicken mixture over rice and pour white sauce over it with grated cheese.
Put it into oven, set to grill mode and bake it for 10 to 15 minutes until top is lightly golden in colour.
For small ovens without a grill mode, set it to top heat instead.
