Brazilian Creamy Passion Fruit Rice with Seared Chicken, Roasted Okra and Onion Farofa

Name: Brazilian Creamy Passion Fruit Rice with Seared Chicken, Roasted Okra and Onion Farofa
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.3 lb boneless skinless chicken breast; 4 cloves garlic; 2 tbsp lime juice; 2 tsp sweet paprika; 1 tsp ground cumin; 1 3/4 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 10.5 oz okra; 1 1/2 cups yellow onion; 3/4 cup cassava flour; 2 tbsp butter; 1 1/4 cups long-grain rice; 2 1/2 cups chicken broth; 1 cup coconut milk; 1/2 cup passion fruit pulp; 1 tsp ground turmeric; 1/2 cup fresh cilantro; 1/4 cup scallion

An original Brazilian-inspired main course featuring creamy rice simmered with broth, coconut milk and passion fruit, topped with spiced seared chicken, roasted okra, and a crisp onion-cassava farofa.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g boneless skinless chicken breast (cut en 4 filetes delgados)
4 cloves garlic (2 grated for the chicken and 2 chopped for the arroz)
30 ml lime juice (freshly squeezed)
4 g sweet paprika (divided)
2 g ground cumin (for the chicken)
10 g salt (divided, or to taste)
2 g black pepper (divided)
45 ml olive oil (divided)
300 g okra (whole, without stalks duros)
220 g yellow onion (1 onion large; mitad en plumas finas and mitad chopped)
80 g cassava flour (for the farofa)
28 g butter (for the farofa)
240 g long-grain rice (enjuagado and escurrido)
600 ml chicken broth (hot)
240 ml coconut milk (without sugar)
120 ml passion fruit pulp (with or without semillas)
2 g ground turmeric (for the arroz)
20 g fresh cilantro (chopped)
30 g scallion (sliced finas)

Nutrition facts

per serving

615 kcal

Calories

36 g

Protein

49 g

Carbs

30 g

Fat

5 g

Fiber

44 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

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. In a bowl, combine the chicken with 2 grated garlic cloves, lime juice, 1 teaspoon sweet paprika, cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Let it marinate for 15 minutes while you prepare the rest.
2
2. Place the okra on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon sweet paprika, and a little black pepper. Roast for 18 to 20 minutes at 220 °C / 425 °F, turning halfway, until tender with browned edges.
3
3. Meanwhile, make the farofa. In a medium skillet over medium heat, melt the butter with 1/2 tablespoon olive oil. Add half of the sliced onion and cook for 8 to 10 minutes until deeply golden. Add the cassava flour and a pinch of salt, stirring for 3 to 4 minutes until toasted and crisp. Set aside.
4
4. In a wide pot or deep skillet, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the marinated chicken and sear for 3 to 4 minutes per side, until cooked through and the internal temperature reaches 74 °C / 165 °F. Transfer to a plate and let rest for 5 minutes.
5
5. In the same pot, add the remaining chopped onion and cook for 3 minutes. Stir in the 2 chopped garlic cloves and cook for 30 seconds more. Add the rice, the remaining sweet paprika, and the turmeric; stir for 1 minute to coat the grains and bloom the spices.
6
6. Pour in the hot chicken broth, coconut milk, and passion fruit pulp. Mix well, bring to a gentle boil, then lower the heat. Cook partially covered for 18 to 20 minutes, stirring 2 or 3 times, until the rice is tender and creamy. Adjust with the remaining salt and pepper to taste.
7
7. Slice the chicken into thick strips or large pieces. Fold half of the cilantro and half of the scallion into the rice, mixing gently.
8
8. Serve the creamy rice in shallow bowls, top with the seared chicken and roasted okra, and finish with the onion farofa, the remaining cilantro, and the remaining scallion.

Chef tips

If your passion fruit pulp is very tart, add 1 or 2 extra tablespoons of coconut milk at the end to round out the flavor. Stir the rice only a few times so it stays creamy without turning mushy.

Substitutions

You can use boneless skinless chicken thighs instead of breast. If okra is unavailable, substitute roasted zucchini. Cilantro can be replaced with parsley, though the flavor will feel less Brazilian.

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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