Brazilian Creamy Coconut-Lime Rice with Seared Chicken, Roasted Squash and Cashew Farofa

Name: Brazilian Creamy Coconut-Lime Rice with Seared Chicken, Roasted Squash and Cashew Farofa
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb boneless skinless chicken thighs; 3 tbsp lime juice; 6 cloves garlic; 2 tsp sweet paprika; 1 tsp ground cumin; 1 3/4 tsp salt; 1 tsp black pepper; 1.1 lb butternut squash; 3 tbsp olive oil; 1 1/4 cups yellow onion; 1 cup long-grain white rice; 13.5 fl oz coconut milk; 1 1/2 cups water or chicken broth; 2 tsp lime zest; 1/2 cup fresh cilantro; 3/4 cup cassava flour; 1/2 cup cashews; 2 tbsp butter

An original Brazilian main course featuring creamy rice simmered with coconut milk and lime, seared chicken thighs with garlic and paprika, roasted squash, and a crunchy cashew-onion farofa. It is comforting, citrusy, and lightly toasted, inspired by homestyle Brazilian flavors.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
45 ml lime juice (divided)
18 g garlic (chopped, divided)
4 g sweet paprika
2 g ground cumin
10 g salt (divided, or to taste)
2 g black pepper (divided)
500 g butternut squash (pelada and diced)
45 ml olive oil (divided)
180 g yellow onion (finely chopped, divided)
220 g long-grain white rice (enjuagado)
400 ml coconut milk
360 ml water or chicken broth (hot)
4 g lime zest
20 g fresh cilantro (chopped)
80 g cassava flour (for farofa)
70 g cashews (chopped gruesos)
28 g butter

Nutrition facts

per serving

710 kcal

Calories

31 g

Protein

52 g

Carbs

42 g

Fat

5 g

Fiber

47 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

DairyTree Nuts

Instructions

1
Preheat the oven to 220°C / 425°F. In a bowl, combine the chicken with 2 tablespoons of lime juice, half of the minced garlic, the sweet paprika, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let it rest for 15 minutes while you prepare the other components.
2
On a baking sheet, toss the butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast at 220°C / 425°F for 25 to 30 minutes, stirring halfway through, until tender and browned on the edges.
3
Heat a wide skillet or heavy pot over medium-high heat. Add 1 tablespoon olive oil and sear the chicken for 3 to 4 minutes per side until nicely colored. Transfer the chicken to a plate; it will finish cooking later.
4
In the same pot, add half of the chopped onion and cook for 3 minutes over medium heat. Add the remaining garlic and sauté for 30 seconds. Stir in the rice and cook for 1 minute to lightly toast it.
5
Pour in the coconut milk and the hot water or chicken broth. Add 1/4 teaspoon salt and bring to a gentle simmer. Return the chicken and any juices to the pot, reduce the heat, cover, and cook on low for 18 to 20 minutes, until the rice is tender and the chicken is fully cooked.
6
Turn off the heat. Add the lime zest, the remaining tablespoon of lime juice, and half of the fresh cilantro. Gently fold to keep the rice creamy. Adjust salt and pepper if needed.
7
While the rice finishes, make the farofa. In a medium skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the rest of the onion and cook for 4 to 5 minutes until golden. Stir in the chopped cashews and toast for 2 minutes.
8
Add the cassava flour to the farofa skillet and cook, stirring constantly, for 3 to 4 minutes until golden, crisp, and nutty-smelling. Remove from the heat.
9
Serve the creamy coconut-lime rice with the chicken on top or mixed in, spoon the roasted squash alongside, and finish with the cashew farofa and the remaining fresh cilantro.
10
If you want to keep the dish warm before serving, cover it and hold over very low heat for no more than 5 minutes; if you need to reheat the squash, warm it in the oven at 180°C / 350°F for 5 to 8 minutes.

Chef tips

For an even creamier texture, let the rice rest covered for 5 minutes before serving. Add the farofa at the end so it stays crunchy.

Substitutions

You can use chicken breast instead of thighs, though it will be slightly less juicy. Cilantro can be replaced with parsley. If cassava flour is unavailable, use toasted coarse cornmeal, understanding that the flavor will be different and less traditional.

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
View on Amazon
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
View on Amazon
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
View on Amazon