Minas-Style Chicken in Guava-Coffee Sauce with Creamy Minas Cheese Rice and Roasted Okra

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Toss the chicken with 4 g (3/4 tsp) salt, black pepper, half of the chopped garlic, cumin, and sweet paprika.

2. 2

   2. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until nicely browned. Transfer to a plate.

3. 3

   3. In the same skillet, reduce to medium heat and add the yellow onion, plus 5 ml (1 tsp) oil if needed. Cook for 4 minutes. Add the remaining garlic and cook for 30 seconds.

4. 4

   4. Stir in the guava paste, brewed coffee, lime juice, apple cider vinegar, and chicken broth. Cook, stirring, for 3 to 5 minutes until the guava melts and the sauce becomes smooth.

5. 5

   5. Return the chicken to the skillet and coat it with the sauce. Transfer the skillet to the oven, or move everything to an oven-safe baking dish. Bake at 220°C / 425°F for 15 to 18 minutes, until the chicken is fully cooked.

6. 6

   6. Meanwhile, place the okra and red onion on a sheet pan. Toss with 15 ml (1 tbsp) olive oil, 2 g (1/4 tsp) salt, and the lime zest. Roast at 220°C / 425°F for 18 to 20 minutes, turning halfway through.

7. 7

   7. For the rice, melt the butter in a saucepan over medium heat. Add the rinsed rice and toast for 1 minute. Add the water and 2 g (1/2 tsp) salt, bring to a boil, cover, and cook over low heat for 15 minutes.

8. 8

   8. Turn off the heat and let the rice rest, covered, for 5 minutes. Stir in the milk and crumbled Minas cheese until creamy. If desired, warm for 1 more minute over very low heat without letting it boil hard.

9. 9

   9. Remove the chicken from the oven and let it rest for 3 minutes. Adjust the sauce with more salt if needed.

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    10. Serve a bed of creamy Minas cheese rice, top with the chicken and its guava-coffee sauce, and add the roasted okra and red onion on the side. Finish with fresh cilantro.