Brazilian Baked Rice with Mild Dendê Chicken, Creamy Requeijão and Cashew Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F and grease a medium baking dish with the butter.

2. 2

   2. Place the chicken breast in a small saucepan with part of the salt and enough water to cover. Cook over medium heat for 12 to 15 minutes, until the chicken is fully cooked. Remove, let it cool slightly, and shred into medium strands.

3. 3

   3. While the chicken cooks, heat the olive oil and dendê oil in a large skillet over medium heat. Add the onion and red bell pepper and sauté for 4 minutes. Stir in the garlic and cook 30 seconds more.

4. 4

   4. Add the tomato, sweet paprika, cumin, oregano, black pepper, and the remaining salt. Cook for 3 to 4 minutes until the tomato softens and the mixture becomes fragrant.

5. 5

   5. Add the shredded chicken to the skillet and mix well so it absorbs the sofrito. Pour in the chicken broth and cook for 2 minutes, until the liquid reduces slightly.

6. 6

   6. Lower the heat and add the creamy requeijão and milk. Stir until smooth and creamy. Add the chives, half of the cilantro, the lime zest, and 2 tablespoons of lime juice. Taste and adjust salt if needed.

7. 7

   7. Transfer the creamy chicken mixture to a large bowl and add the cooked white rice. Mix gently until the rice is evenly coated.

8. 8

   8. Spoon the mixture into the greased baking dish and level the top. Sprinkle the grated Parmesan cheese and chopped roasted cashews over the surface.

9. 9

   9. Bake at 200 °C / 400 °F for 20 minutes. If you want a deeper golden crust, broil for 2 to 3 additional minutes, watching closely.

10. 10

    10. Remove from the oven, let rest for 5 minutes, and finish with the remaining cilantro on top before serving.