Brazilian Chicken, Okra and Coconut Stew with Toasted Corn Farofa

Instructions

1. 1

   1. Season the chicken pieces with 1 teaspoon salt, black pepper, cumin, sweet paprika, half of the garlic, 1 tablespoon lime juice, and the lime zest. Let rest for 10 minutes while you prep the remaining ingredients.

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   2. Heat a large Dutch oven or deep skillet over medium-high heat. Add 1 tablespoon palm oil or vegetable oil and brown the chicken for 3 to 4 minutes per side, until lightly colored. Transfer to a plate. If you prefer to keep the chicken warm in the oven, place it at 200 °F / 95 °C.

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   3. In the same pot, add half of the chopped onion and cook for 3 minutes. Stir in the remaining garlic and the red bell pepper; cook 2 minutes more, stirring.

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   4. Add the crushed tomato and chicken stock. Cook for 5 minutes over medium heat so the sauce reduces slightly. Pour in the coconut milk, stir well, and return the chicken and any juices to the pot.

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   5. Cover partially and cook over medium-low heat for 15 minutes, until the chicken is tender and reaches a safe internal temperature of 165 °F / 74 °C.

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   6. Meanwhile, make the farofa. In a separate skillet, melt the butter with the remaining tablespoon of oil over medium heat. Add the remaining onion and cook for 3 to 4 minutes until golden.

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   7. Stir in the fine cornmeal and a pinch of salt. Cook for 4 to 5 minutes, stirring constantly, until toasted, loose, and crisp. Keep warm; if desired, hold it in a 200 °F / 95 °C oven.

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   8. Add the okra to the stew and cook uncovered for 6 to 8 minutes, stirring gently, until tender but still green. Add the remaining tablespoon of lime juice and adjust salt if needed.

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   9. Turn off the heat, fold in most of the fresh cilantro, and stir. Serve the stew hot with the toasted corn farofa on top or on the side, finishing with the remaining cilantro.