Brazilian Baked Rice with Chicken, Hearts of Palm and Requeijão with Crispy Cassava Topping

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the olive oil.

2. 2

   2. Place the chicken breast in a saucepan with the chicken broth and 1/2 teaspoon of the salt. Cook over medium heat for 12 to 15 minutes, until the chicken is fully cooked. Remove, let cool slightly, and shred. Reserve 120 ml / 1/2 cup of the cooking broth.

3. 3

   3. In a large skillet, heat the olive oil over medium heat. Sauté the onion for 3 to 4 minutes. Add the garlic and cook for 30 seconds more.

4. 4

   4. Stir in the tomato and cook for 2 minutes until it begins to soften. Add the hearts of palm, green olives, dried oregano, black pepper, and the remaining salt. Mix well.

5. 5

   5. Add the shredded chicken, requeijão, milk, and the reserved broth. Cook for 2 to 3 minutes, stirring, until the mixture becomes creamy.

6. 6

   6. Turn off the heat and fold in the cooked white rice, parsley, scallions, and 80 g / 2.8 oz of the shredded mozzarella. Mix until the rice is evenly coated with the sauce.

7. 7

   7. Transfer the mixture to the baking dish and level the top with a spoon.

8. 8

   8. In a small bowl, combine the toasted cassava flour with the butter and grated Parmesan cheese until moist crumbs form. Scatter this mixture over the rice. Finish with the remaining shredded mozzarella on top.

9. 9

   9. Bake at 200 °C / 400 °F for 20 to 25 minutes, until the top is golden and the edges are crisp.

10. 10

    10. Let rest for 5 minutes before serving so the filling can settle and the cassava topping stays crisp.