Brazilian Chicken, Okra and Corn Coconut Stew with Lemon Farofa

Instructions

1. 1

   In a bowl, mix the chicken with 15 ml (1 tbsp) lime juice, the garlic, sweet paprika, cumin, 5 g (1 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) olive oil. Let it marinate for 10 minutes while you prepare the remaining ingredients.

2. 2

   Heat a wide pot or deep skillet over medium-high heat. Add the remaining olive oil and brown the chicken for 5 to 6 minutes, turning so it colors on several sides. Remove and set aside.

3. 3

   In the same pot, add the onion and red bell pepper. Cook for 4 minutes until softened. Stir in the crushed tomato and cook 2 minutes more, scraping the bottom to release the browned bits.

4. 4

   Pour in the coconut milk and chicken broth. Add the remaining salt and black pepper, stir well, and bring to a gentle simmer.

5. 5

   Return the chicken to the pot, reduce to medium-low heat, and cook partially covered for 12 minutes, until the chicken is tender and fully cooked.

6. 6

   Meanwhile, in a separate dry skillet, cook the okra over medium heat for 4 minutes to reduce its natural sliminess. Add the corn and cook 2 minutes more.

7. 7

   Add the okra and corn to the stew. Cook for 6 additional minutes, until the okra is tender but still green and the sauce has thickened slightly. Stir in the remaining lime juice and the fresh cilantro.

8. 8

   For the farofa, melt the butter in a small skillet over medium heat. Add the cassava flour and toast for 3 to 4 minutes, stirring constantly, until golden and sandy. Turn off the heat and mix in the lime zest.

9. 9

   Serve the stew hot and finish each portion with the lemon farofa on top. If you want to keep it warm before serving, you can place the pot in a preheated oven at 200 °F / 95 °C for up to 10 minutes.