Brazilian Creamy Corn and Hearts of Palm Rice with Lemon Chicken, Minas Cheese and Cassava Crumbs

Instructions

1. 1

   1. In a bowl, combine the chicken with half of the minced garlic, the zest of 1 lime, 30 ml (2 tbsp) lime juice, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) olive oil. Let it rest for 10 minutes.

2. 2

   2. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and brown the chicken for 6 to 8 minutes, stirring occasionally, until fully cooked and it reaches 165°F (74°C) in the center. Remove and keep covered.

3. 3

   3. In a wide saucepan, melt the butter over medium heat. Add the onion and the remaining garlic; cook for 3 minutes until softened.

4. 4

   4. Stir in the white rice and cook for 1 minute to lightly toast it. Add the hot chicken broth, 4 g (3/4 tsp) salt, and the remaining black pepper. Once it comes to a boil, reduce the heat, cover, and cook for 12 minutes.

5. 5

   5. Add the corn kernels, hearts of palm, and milk. Stir gently, cover again, and cook over low heat for 5 more minutes, until the rice is tender and creamy.

6. 6

   6. Turn off the heat and add the Minas cheese, half of the parsley, and 15 ml (1 tbsp) lime juice. Stir until the cheese softens and the rice becomes silky. Adjust salt if needed.

7. 7

   7. Meanwhile, in a small skillet over medium heat, toast the cassava flour for 3 to 4 minutes, stirring constantly, until golden and fragrant. Add 1 teaspoon of the reserved flavorful oil from the chicken pan if desired, and mix with the remaining parsley.

8. 8

   8. Serve the creamy rice in shallow bowls, top with the lemon chicken, and finish with the toasted cassava crumbs. Grate a little more lime zest from the second lime over the top and serve immediately.