Brazilian Creamy Coconut Rice with Black-Eyed Peas, Seared Chicken, Roasted Pumpkin and Herb Vinaigrette

Name: Brazilian Creamy Coconut Rice with Black-Eyed Peas, Seared Chicken, Roasted Pumpkin and Herb Vinaigrette
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Brasileña
Ingredients: 21 oz boneless skinless chicken breast; 4 cloves garlic; 2 whole lime; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp sweet paprika; 1 tsp ground cumin; 1.1 lb peeled pumpkin or kabocha squash; 3 tbsp olive oil; 1 cup long-grain white rice; 1 1/4 cups yellow onion; 1 1/2 cups cooked black-eyed peas; 13.5 fl oz coconut milk; 1 1/2 cups water or chicken stock; 1 cup ripe tomato; 1/2 cup fresh cilantro; 1/4 cup fresh parsley; 1 tbsp white wine vinegar; 1 tsp sugar

An original Brazilian main dish featuring creamy rice simmered with coconut milk and black-eyed peas, seared chicken with garlic and lime, roasted pumpkin with gentle spices, and a fresh tomato, onion, and herb vinaigrette. It offers a homey, colorful, balanced profile inspired by flavors from Northeastern Brazil without copying any specific traditional recipe.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

600 g boneless skinless chicken breast (cut en 4 filetes gruesos)
12 g garlic (chopped; divided)
2 unit lime (zest and juice, divided)
8 g salt (or to taste; divided)
2 g black pepper (divided)
4 g sweet paprika (divided)
2 g ground cumin (divided)
500 g peeled pumpkin or kabocha squash (diced of 2 cm)
45 ml olive oil (divided)
220 g long-grain white rice (enjuagado)
180 g yellow onion (chopped; divided)
240 g cooked black-eyed peas (escurrido)
400 ml coconut milk (without endulzar)
360 ml water or chicken stock (hot)
180 g ripe tomato (en cubitos small)
20 g fresh cilantro (chopped; divided)
10 g fresh parsley (chopped)
15 ml white wine vinegar
4 g sugar (optional, for balancear the vinagreta)

Nutrition facts

per serving

621 kcal

Calories

40 g

Protein

52 g

Carbs

28 g

Fat

6 g

Fiber

46 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. In a bowl, toss the pumpkin with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon sweet paprika, and 1/2 teaspoon ground cumin. Spread on a baking sheet and roast for 25 to 30 minutes, turning halfway, until tender and browned on the edges.
2
2. While the pumpkin roasts, season the chicken with half of the minced garlic, the zest of 1 lime, 1 tablespoon lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon sweet paprika. Let it rest for 10 minutes.
3
3. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add half of the chopped onion and sauté for 3 to 4 minutes until translucent. Stir in half of the remaining garlic and cook for 30 seconds.
4
4. Add the white rice and stir for 1 minute to lightly toast it. Add the cooked black-eyed peas, coconut milk, hot water or chicken stock, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle boil, then reduce the heat, cover, and cook for 16 to 18 minutes, until the rice is tender and creamy.
5
5. Turn off the heat and let the rice rest, covered, for 5 minutes. Then fold in 2 tablespoons chopped cilantro, mixing gently to keep a creamy texture.
6
6. While the rice cooks, make the vinaigrette. In a bowl, combine the tomato, remaining onion, parsley, remaining cilantro, 1 tablespoon lime juice, white wine vinegar, sugar if using, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside so the flavors can meld lightly.
7
7. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side, or until it reaches an internal temperature of 74 °C / 165 °F. Transfer to a board and rest for 3 minutes before slicing into thick strips.
8
8. To serve, spoon the creamy rice into shallow bowls, arrange the seared chicken and roasted pumpkin on top, and finish with spoonfuls of the herb and tomato vinaigrette. Serve immediately.

Chef tips

For a richer texture, stir the rice once halfway through cooking and let it rest fully covered at the end. Roast the pumpkin without overcrowding the pan so it caramelizes instead of steaming.

Substitutions

You can substitute boneless chicken thighs for the chicken breast. Pumpkin can be replaced with sweet potato. If black-eyed peas are unavailable, use cooked white beans, though the flavor will be less distinctly Brazilian. Cilantro can be partially replaced with chives for a milder taste.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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