Brazilian Creamy Coconut-Lime Rice with Golden Chicken, Roasted Squash and Seed Farofa

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. In a bowl, combine the chicken with half of the minced garlic, the zest of 1 lime, 30 ml (2 tbsp) olive oil, 4 g (3/4 tsp) salt, and black pepper. Let it rest while you prepare the remaining ingredients.

2. 2

   2. Place the squash on a baking tray and toss it with 15 ml (1 tbsp) olive oil, sweet paprika, ground cumin, and 2 g (1/4 tsp) salt. Roast for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned at the edges.

3. 3

   3. While the squash roasts, heat a large skillet over medium-high heat. Brown the marinated chicken for 4 to 5 minutes per side, until nicely golden and fully cooked. Transfer to a plate and keep warm.

4. 4

   4. In a medium saucepan, sauté the onion with the chicken drippings for 3 minutes over medium heat. Add the remaining garlic and cook for 30 seconds more. Stir in the white rice and cook for 1 minute to lightly toast it.

5. 5

   5. Pour the coconut milk and hot water into the saucepan. Add 2 g (1/4 tsp) salt, cover, and cook over low heat for 15 to 18 minutes until the rice is tender and creamy. Turn off the heat, add the juice of 1 lime and half of the fresh cilantro, and gently fluff.

6. 6

   6. For the farofa, melt the butter in a small skillet over medium heat. Add the pumpkin seeds and toast for 2 minutes. Stir in the shredded coconut and cassava flour, and cook for 3 to 4 minutes, stirring constantly, until golden and crunchy. Season with a pinch of salt.

7. 7

   7. Serve a base of creamy coconut rice, top with the golden chicken, and add the roasted squash on the side. Finish with the seed farofa, the remaining fresh cilantro, and juice from the remaining lime to taste.