Brazilian Country Chicken with Spicy Guava Sauce, Turmeric Coconut Rice, and Roasted Okra

Name: Brazilian Country Chicken with Spicy Guava Sauce, Turmeric Coconut Rice, and Roasted Okra
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 4 cloves garlic; 2 tbsp lime juice; 2 tbsp olive oil; 1 cup onion; 4.2 oz guava paste; 3/4 cup crushed tomato; 1/2 cup water; 1 small red chili pepper; 1 tsp ground cumin; 1 tsp sweet paprika; 1 tbsp apple cider vinegar; 1 1/4 cups long-grain rice; 1 cup coconut milk; 1 1/4 cups water; 1 tsp ground turmeric; 1 bay leaf; 10.5 oz okra; 1 tbsp olive oil; 1/4 cup chives or fresh cilantro; 1 tsp lime zest

An original Brazilian recipe inspired by the comforting flavors of Brazil’s countryside: browned chicken thighs finished in the oven and glazed with a glossy guava, tomato, and mild chili sauce, served with fragrant coconut turmeric rice and roasted okra until tender and lightly charred.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (divided)
2 g black pepper (freshly ground)
12 g garlic (chopped)
30 ml lime juice (freshly squeezed)
30 ml olive oil (divided)
150 g onion (finely chopped)
120 g guava paste (diced small)
200 g crushed tomato (without sugar added)
120 ml water (for the sauce)
10 g red chili pepper (without semillas and chopped)
2 g ground cumin
2 g sweet paprika
15 ml apple cider vinegar
240 g long-grain rice (enjuagado)
240 ml coconut milk
300 ml water (for the arroz)
2 g ground turmeric
1 unit bay leaf
300 g okra (whole, without stalks duros)
15 ml olive oil (for the quiabo)
15 g chives or fresh cilantro (chopped for terminar)
2 g lime zest (for terminar)

Nutrition facts

per serving

612 kcal

Calories

34 g

Protein

51 g

Carbs

30 g

Fat

4 g

Fiber

47 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Pat the chicken dry and toss it with 1 tablespoon lime juice, 1 tablespoon olive oil, half of the garlic, 1 teaspoon salt, and the black pepper. Let it rest for 10 minutes while you prepare the other components.
2
2. In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add half of the onion and sauté for 2 to 3 minutes. Stir in the rice, turmeric, and bay leaf for 1 minute. Add the coconut milk, 300 ml water, and 1/2 teaspoon salt. Bring to a boil, then reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender. Turn off the heat and let it rest covered.
3
3. Place the okra on a baking tray, toss with 1 tablespoon olive oil and 1/2 teaspoon salt, and spread in a single layer. Roast at 220 °C / 425 °F for 18 to 20 minutes, turning halfway through, until tender with browned edges.
4
4. Meanwhile, heat a large oven-safe skillet over medium-high heat with the remaining teaspoon of olive oil. Brown the chicken for 3 to 4 minutes per side until nicely colored. Transfer it briefly to a plate.
5
5. In the same skillet, lower to medium heat and add the remaining onion and garlic. Sauté for 2 minutes. Add the red chili, cumin, and sweet paprika; cook for 30 seconds. Stir in the guava paste, crushed tomato, 120 ml water, apple cider vinegar, and the remaining tablespoon of lime juice. Cook for 3 to 4 minutes, stirring, until the sauce becomes glossy and lightly thickened.
6
6. Return the chicken to the skillet and coat it with the sauce. Transfer the skillet to the oven and bake at 220 °C / 425 °F for 12 to 15 minutes, until the chicken is fully cooked and juicy.
7
7. Remove the bay leaf from the rice and fluff the grains with a fork. Add the lime zest and half of the chives or fresh cilantro.
8
8. Serve a bed of coconut turmeric rice, top with the chicken and plenty of spicy guava sauce, and add the roasted okra on the side. Finish with the remaining chives or fresh cilantro.

Chef tips

If the guava paste is very firm, warm it for 10 to 15 seconds with a little of the sauce water before adding it. Dry the okra well before roasting so it turns less slimy and more caramelized.

Substitutions

You can use bone-in chicken thighs, increasing the baking time slightly. Okra can be replaced with zucchini, though the profile will be less traditional. If you cannot find guava paste, use thick guava jam and reduce the sauce water slightly.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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