Brazilian Brothy Rice with Chicken, Roasted Corn and Turmeric with Crispy Cassava

Instructions

1. 1

   1. In a bowl, combine the chicken with 4 g (3/4 tsp) of the salt, the black pepper, half of the garlic, and the lime juice. Let it rest for 10 minutes while you prep the remaining ingredients.

2. 2

   2. Heat a large skillet or wide pot over medium-high heat. Add 15 ml (1 tbsp) olive oil and the corn. Cook for 4 to 5 minutes until lightly charred in spots. Remove and set aside.

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   3. In the same pot, add the remaining 15 ml (1 tbsp) olive oil. Brown the chicken for 5 to 6 minutes, stirring occasionally, until seared on the outside. It does not need to be fully cooked yet. Remove and reserve with its juices.

4. 4

   4. Reduce to medium heat and add the onion, red bell pepper, and remaining garlic. Cook for 4 minutes until the onion softens. Stir in the fresh turmeric and ground cumin, and cook 30 seconds more.

5. 5

   5. Add the rice and stir for 1 minute so it absorbs the flavors. Pour in the hot chicken broth and coconut milk, add the cherry tomatoes and the remaining 4 g (3/4 tsp) salt, and mix well.

6. 6

   6. Once the liquid comes to a gentle boil, return the chicken with its juices and half of the roasted corn. Cook over medium-low heat for 18 to 20 minutes, stirring once or twice, until the rice is tender and the dish is brothy. The chicken should reach a safe internal temperature of 165°F/74°C.

7. 7

   7. Meanwhile, make the cassava crunch. In a small skillet over medium heat, melt the butter. Add the toasted cassava flour and cook for 2 to 3 minutes, stirring, until golden and fragrant. Remove from the heat and mix with the lime zest and 10 g (about 1/4 cup) chopped cilantro.

8. 8

   8. Adjust the texture of the brothy rice with a splash of extra hot broth or water if you want it looser. Taste and adjust salt if needed.

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   9. Serve the brothy rice in shallow bowls and finish with the remaining roasted corn, the rest of the cilantro, and the cassava crunch on top.