Brazilian Chicken, Coconut and Pumpkin Escondidinho with Garlicky Collards and Minas Cheese Crust

Instructions

1. 1

   1. Preheat the oven to 220°F / 105°C just to keep the chicken warm after poaching, if desired. Place the chicken in a pot with 240 ml (1 cup) chicken broth, a pinch of salt, and one quarter of the chopped onion. Cook over medium heat for 15 to 18 minutes, until it reaches 165°F / 74°C in the center. Remove, let it cool slightly, and shred.

2. 2

   2. While the chicken cooks, place the cassava and pumpkin in another pot. Cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for 20 to 25 minutes until both are very tender. Drain well, remove any tough inner fibers from the cassava, and set aside.

3. 3

   3. In a large skillet, heat 1 1/2 tbsp olive oil. Sauté the remaining onion, reserving 2 tbsp for the collards, for 4 to 5 minutes. Add half of the garlic, the sweet paprika, and cumin, and cook for 30 seconds.

4. 4

   4. Add the crushed tomato, 120 ml (1/2 cup) coconut milk, and 120 ml (1/2 cup) chicken broth to the skillet. Cook for 5 minutes over medium heat. Stir in the shredded chicken, scallions, half of the cilantro, 1 tbsp lime juice, salt, and pepper. Cook 4 to 5 minutes more until the filling is juicy but not runny. Set aside.

5. 5

   5. Mash the hot cassava and pumpkin with the butter, cream cheese, the remaining 120 ml (1/2 cup) coconut milk, and 60 g (2 oz) of the grated cheese. Adjust with salt, pepper, and lime zest. The mash should be creamy and thick.

6. 6

   6. Raise the oven temperature to 425°F / 220°C. Lightly grease a baking dish about 23 x 33 cm (9 x 13 in) with a little of the remaining olive oil.

7. 7

   7. Spread the chicken filling in the dish in an even layer. Cover with the cassava-pumpkin mash, smooth it with a spoon, and finish with the remaining 120 g (4 oz) grated cheese on top.

8. 8

   8. Bake for 18 to 22 minutes at 425°F / 220°C, until bubbling around the edges. For a golden crust, broil for 2 to 3 more minutes, watching closely.

9. 9

   9. While it bakes, heat the clean skillet with the remaining olive oil. Sauté the reserved onion for 2 minutes and add the remaining garlic. Add the collard greens, a pinch of salt, pepper, and 1 tbsp lime juice. Sauté for 3 to 4 minutes until tender but still vibrant. Add the remaining cilantro at the end.

10. 10

    10. Let the escondidinho rest for 8 minutes before serving. Serve one portion of the escondidinho with the sautéed collards on the side.