Brazilian Creamy Coconut Rice with Golden Chicken, Roasted Squash and Black-Eyed Pea Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. In a bowl, combine the chicken with 2 minced garlic cloves, the juice and zest of 1 lime, 15 ml (1 tbsp) olive oil, 4 g (3/4 tsp) salt, 1 g (1/4 tsp) black pepper, 1 g (1/2 tsp) cumin, and half of the sweet paprika. Let it marinate for 15 minutes while you prepare the rest.

2. 2

   2. Place the squash on a baking tray and toss with 15 ml (1 tbsp) olive oil, 2 g (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, 1 g (1/4 tsp) cumin, and the remaining sweet paprika. Roast at 220°C / 425°F for 25 to 30 minutes, stirring halfway through, until golden and tender.

3. 3

   3. For the rice, heat 15 ml (1 tbsp) olive oil in a medium saucepan over medium heat. Sauté half of the chopped onion for 3 to 4 minutes until translucent. Add 2 minced garlic cloves and cook for 30 seconds more.

4. 4

   4. Add the rice to the saucepan and stir for 1 minute to coat the grains. Pour in the coconut milk, water, 2 g (1/2 tsp) salt, and a pinch of black pepper. Once it reaches a gentle boil, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender and creamy. Turn off the heat and let it rest, covered, for 5 minutes.

5. 5

   5. While the rice and squash cook, heat a large skillet over medium-high heat. Sear the marinated chicken for 5 to 6 minutes per side, or until fully cooked and caramelized around the edges. If checking with a thermometer, the center should reach 74°C / 165°F. Remove and let rest for 3 minutes.

6. 6

   6. In a bowl, make the vinaigrette by mixing the cooked black-eyed peas, tomato, red bell pepper, remaining onion, cilantro, the juice of the remaining lime, white wine vinegar, a pinch of salt, and a pinch of black pepper. Mix well and let stand for 5 minutes so the flavors blend.

7. 7

   7. Fluff the coconut rice with a fork. Serve a base of rice, top with the golden chicken, add the roasted squash on the side, and finish with generous spoonfuls of black-eyed pea vinaigrette. If you like, scatter a little extra cilantro on top before serving.