Brazilian Creamy Pumpkin-Coconut Rice with Lime Chicken, Roasted Okra and Cashew Gremolata

Name: Brazilian Creamy Pumpkin-Coconut Rice with Lime Chicken, Roasted Okra and Cashew Gremolata
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb boneless skinless chicken thighs; 2 whole lime; 5 cloves garlic; 3 tbsp olive oil; 1 1/2 tsp salt; 1 tsp black pepper; 3/4 tsp ground cumin; 1 1/2 tsp sweet paprika; 10.5 oz okra; 1 cup yellow onion; 1 cup long-grain white rice; 2 cups pumpkin; 13.5 fl oz coconut milk; 1 1/2 cups chicken broth; 1/2 cup fresh cilantro; 1/2 cup roasted cashews; 3 tbsp chives; 1 whole lemon; 1 tbsp butter

An original Brazilian-inspired main dish featuring creamy rice cooked with pumpkin and coconut milk, lime-garlic chicken, roasted okra, and a crunchy cashew, cilantro, and lemon gremolata. It delivers warm, fresh, and lightly toasted flavors built from ingredients widely used in Brazil.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
2 units lime (zest and juice separados)
5 cloves garlic (4 chopped and 1 grated or machacado)
45 ml olive oil (divided)
8 g salt (or to taste)
3 g black pepper (freshly ground)
2 g ground cumin
4 g sweet paprika
300 g okra (whole, puntas recortadas)
150 g yellow onion (chopped fina)
220 g long-grain white rice (enjuagado)
250 g pumpkin (diced small)
400 ml coconut milk (without sugar)
360 ml chicken broth (hot)
20 g fresh cilantro (chopped, divided)
70 g roasted cashews (chopped gruesos)
10 g chives (chopped fino)
1 unit lemon (zest fina and 1 tbsp of juice)
15 g butter (for dar brillo al arroz)

Nutrition facts

per serving

690 kcal

Calories

33 g

Protein

48 g

Carbs

41 g

Fat

5 g

Fiber

43 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree Nuts

Instructions

1
1. Preheat the oven to 425°F (220°C). In a bowl, combine the chicken with the zest and juice of 1 lime, 1 grated garlic clove, 1 tablespoon olive oil, 1 teaspoon salt, black pepper, cumin, and sweet paprika. Let it marinate for 10 minutes while you prepare the rest.
2
2. Place the okra on a baking tray, toss with 1 tablespoon olive oil and a pinch of salt, and roast at 425°F (220°C) for 18 to 20 minutes, turning halfway through, until tender with browned edges.
3
3. While the okra roasts, heat 1 tablespoon olive oil in a wide pot over medium heat. Sear the marinated chicken for 5 to 7 minutes, stirring occasionally, until well browned and it reaches an internal temperature of 165°F (74°C). Transfer to a plate and reserve.
4
4. In the same pot, add the onion and 4 chopped garlic cloves. Cook for 2 to 3 minutes until fragrant and softened. Add the pumpkin and cook 3 minutes more, stirring so it absorbs the flavors.
5
5. Add the white rice and stir for 1 minute to lightly toast it. Pour in the coconut milk and hot chicken broth, add 1/2 teaspoon salt, and bring to a gentle simmer.
6
6. Lower the heat, cover, and cook on low for 15 minutes. Uncover, return the chicken and its juices to the pot, and cook 5 minutes more, or until the rice is tender, the pumpkin has partially broken down, and the mixture is creamy.
7
7. Turn off the heat and stir in the butter, half of the chopped cilantro, and the juice of the second lime. Adjust salt if needed and let it rest, covered, for 2 minutes.
8
8. For the cashew gremolata, mix the roasted cashews, chives, remaining cilantro, lemon zest, and 1 tablespoon lemon juice in a bowl. Toss well to make a fresh, crunchy topping.
9
9. Serve the creamy pumpkin-coconut rice with the chicken on top or folded in, add the roasted okra on the side, and finish with the cashew gremolata. If desired, add a few extra drops of any remaining lime juice just before serving.

Chef tips

For even creamier rice, mash a few pumpkin cubes against the side of the pot at the end of cooking. Pat the okra very dry before roasting to reduce sliminess.

Substitutions

You can use chicken breast instead of thighs, taking care not to overcook it. Pumpkin can be replaced with butternut squash. If you do not have cashews, use Brazil nuts or toasted almonds. For a dairy-free version, replace the butter with 1 additional tablespoon of olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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