Minas-Style Chicken in Guava-Coffee Sauce with Queijo Minas Polenta and Sautéed Collard Greens

Instructions

1. 1

   Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, sweet paprika, cumin, 4 minced garlic cloves, and lime juice. Mix well and let stand for 15 minutes while you prepare the remaining ingredients.

2. 2

   Heat 2 tbsp olive oil in a wide skillet or braiser over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Transfer to a plate; it does not need to be fully cooked yet.

3. 3

   In the same skillet, reduce to medium heat and add the onion, with the remaining oil if needed. Cook for 4 to 5 minutes until softened. Add the guava paste, brewed coffee, crushed tomatoes, apple cider vinegar, bay leaf, and 2 g (1/4 tsp) salt. Stir until the guava dissolves and the sauce is smooth.

4. 4

   Return the chicken to the skillet along with any accumulated juices. Cover partially and cook over medium-low heat for 18 to 20 minutes, stirring once, until the chicken is tender, fully cooked, and the sauce has slightly thickened.

5. 5

   Meanwhile, in a medium saucepan, bring the water, milk, and 2 g (1/4 tsp) salt to a boil. Lower the heat and slowly rain in the cornmeal, whisking constantly to prevent lumps. Cook for 12 to 15 minutes over low heat, stirring often, until creamy.

6. 6

   Turn off the heat for the polenta and add the butter and queijo Minas. Stir until melted and adjust salt if needed. Keep warm over very low heat or covered.

7. 7

   In another large skillet, heat 1 tbsp of the chicken sauce or a few drops of oil if preferred. Add the 2 sliced garlic cloves and cook for 20 seconds. Add the collard greens and sauté for 2 to 4 minutes until bright green and just tender. Add the scallion and toss for 30 seconds more.

8. 8

   If you want to finish the dish in the oven for a light glaze on the chicken and sauce, transfer the oven-safe skillet or a baking dish to a preheated oven at 425°F / 220°C for 5 minutes. This step is optional.

9. 9

   Remove the bay leaf from the sauce. Serve a bed of queijo Minas polenta, top with the chicken and plenty of guava-coffee sauce, and add the sautéed collard greens on the side. Finish with fresh cilantro.