Brazilian Chicken with Roasted Okra, Toasted Coconut Rice and Pineapple Chili Vinaigrette

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. In a large bowl, mix the chicken with 2 tablespoons olive oil, half of the garlic, 3 tablespoons lime juice, cumin, sweet paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Let it marinate for 15 minutes while you prepare the rest.

2. 2

   Rinse the rice under cold water until the water runs clearer. Heat 1 tablespoon olive oil in a medium saucepan over medium heat and add the rice. Cook for 2 minutes, stirring, until some grains look translucent. Add the shredded coconut and toast for 1 more minute.

3. 3

   Pour the coconut milk, water, and 1/2 teaspoon salt into the rice saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.

4. 4

   Place the okra on a baking sheet and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the remaining red pepper flakes. Push the okra to one side of the pan and arrange the marinated chicken on the other side in a single layer.

5. 5

   Roast the chicken and okra for 22 to 25 minutes at 425°F / 220°C, turning the okra halfway through, until the chicken is fully cooked and browned around the edges.

6. 6

   Meanwhile, make the vinaigrette. In a bowl, combine the pineapple, red onion, the remaining half of the cilantro, the rest of the garlic, 2 tablespoons lime juice, 1 tablespoon olive oil, brown sugar, and a pinch of salt. Stir well and let it sit for 10 minutes so the flavors meld.

7. 7

   Fluff the toasted coconut rice with a fork and add the remaining cilantro. Taste and adjust salt if needed.

8. 8

   Serve a bed of rice on each plate. Top with the roasted chicken and okra, then finish with generous spoonfuls of pineapple chili vinaigrette. Serve right away.