Brazilian Brothy Black-Eyed Pea Rice with Dendê Chicken, Citrusy Collards and Crispy Tapioca

Instructions

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   1. In a bowl, combine the chicken with half of the minced garlic, the ground cumin, sweet paprika, 1 tablespoon (15 ml) dendê oil, 1 tablespoon (15 ml) lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let it rest for 15 minutes while you prepare the remaining ingredients.

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   2. Heat a wide pot over medium-high heat. Brown the marinated chicken for 6 to 8 minutes, stirring to sear it well. Transfer to a plate; it does not need to be fully cooked yet.

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   3. In the same pot, add the onion, green bell pepper, and remaining garlic. Cook for 4 minutes until softened. Add the tomato and cook 2 minutes more.

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   4. Add the white rice and stir for 1 minute to lightly toast it. Add the cooked black-eyed peas, hot chicken stock, bay leaf, 1/2 teaspoon salt, and the remaining black pepper. Bring to a gentle boil.

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   5. Return the chicken and any juices to the pot. Lower to medium-low heat and cook partially uncovered for 18 to 20 minutes, stirring once or twice, until the rice is tender and the mixture is brothy and creamy. If it thickens too much, add a little more hot water.

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   6. Meanwhile, make the crispy topping. Preheat the oven to 375°F / 190°C. Mix the granulated tapioca with the cassava flour and spread on a small tray. Bake for 8 to 10 minutes, stirring halfway through, until dry, lightly puffed, and crisp. Set aside.

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   7. Heat a large skillet over medium heat with the olive oil. Add the collard greens and sauté for 2 minutes. Add the remaining lime juice, 1/4 teaspoon salt, and cook 1 minute more, just until slightly wilted but still vibrant.

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   8. Remove the bay leaf from the brothy rice. Add half of the cilantro and stir. Taste and adjust salt if needed.

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   9. Serve the brothy rice in shallow bowls, top with the citrusy collards, and finish with the crispy tapioca, remaining cilantro, and chives.