Brazilian Creamy Passion Fruit Rice with Seared Chicken, Roasted Okra and Brazil Nut Crunch

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken dry and toss it with the garlic, lime juice, sweet paprika, cumin, 4 g salt, 1 g black pepper, and 15 ml (1 tbsp) olive oil. Let it rest for 10 minutes while you prepare the rest.

2. 2

   2. Place the okra on a sheet pan and toss with 15 ml (1 tbsp) olive oil, 2 g salt, and the remaining black pepper. Roast for 18 to 20 minutes at 220 °C / 425 °F, turning once, until tender with browned edges.

3. 3

   3. Meanwhile, heat a medium saucepan over medium heat. Add the butter and 15 ml (1 tbsp) olive oil. Add the onion and cook for 4 to 5 minutes until translucent.

4. 4

   4. Add the rice to the saucepan with the onion and stir for 1 minute to lightly toast it. Add the passion fruit pulp, coconut milk, hot chicken broth, and 2 g salt. Bring to a gentle boil.

5. 5

   5. Reduce the heat, partially cover, and cook the rice for 16 to 18 minutes, stirring 2 or 3 times, until tender and creamy. If you want it looser, add 30 to 60 ml (2 to 4 tbsp) extra hot broth or water. Turn off the heat and stir in half of the chopped cilantro.

6. 6

   6. In a large hot skillet, sear the marinated chicken for 4 to 5 minutes per side, or until it reaches an internal temperature of 74 °C / 165 °F. Transfer to a plate and let it rest for 5 minutes before slicing.

7. 7

   7. For the crunch, place the chopped Brazil nuts and cassava flour in a small skillet over medium-low heat. Toast for 3 to 4 minutes, stirring constantly, until golden and fragrant. Add the lime zest and a pinch of salt, stir, and remove from the heat.

8. 8

   8. Serve a base of creamy passion fruit rice, top with sliced chicken, and add the roasted okra on the side. Finish with the Brazil nut crunch and the remaining fresh cilantro.