Brazilian Brothy Chicken Rice with Toasted Corn, Coconut Milk and Crispy Collards

Instructions

1. 1

   1. Season the chicken pieces with 1 teaspoon of salt, black pepper, sweet paprika, cumin, the zest of 1 lime, and half of the chopped garlic. Let rest for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a wide pot or deep skillet over medium-high heat. Add 1 tablespoon of palm oil or vegetable oil and brown the chicken for 5 to 6 minutes, turning until colored on several sides. Transfer the chicken to a plate.

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   3. In the same pot, add the corn and cook for 3 to 4 minutes to lightly toast it. Remove 2 tablespoons of the toasted corn and reserve for finishing.

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   4. Lower to medium heat, add the remaining tablespoon of oil, the onion, and the rest of the garlic. Cook for 3 minutes until the onion is soft. Stir in the tomato and red pepper flakes, and cook 2 minutes more.

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   5. Add the rinsed white rice and stir for 1 minute so it absorbs the flavors. Pour in the hot chicken broth and coconut milk, add 1/2 teaspoon salt, and mix well.

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   6. Return the chicken and its juices to the pot. When it comes to a gentle boil, reduce to medium-low and cook uncovered for 18 to 20 minutes, stirring occasionally, until the rice is tender and the mixture is brothy and creamy. If it thickens too much, add a little more hot broth or water.

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   7. Meanwhile, preheat the oven to 400°F / 200°C. Place the collard greens on a tray, toss with a few drops of oil and a pinch of salt, and bake for 6 to 8 minutes until crisp at the edges but not burnt. You can also cook them in a dry skillet over medium heat for 3 to 4 minutes.

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   8. Turn off the heat under the brothy rice. Add the juice of 1 lime, half of the chopped cilantro, and adjust salt to taste. Let rest for 2 minutes.

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   9. Serve the chicken rice in shallow bowls. Finish with the crispy collards, the reserved toasted corn, the remaining cilantro, and wedges of the second lime for squeezing over the top.