Brazilian Toasted Coconut Chicken Rice with Charred Okra and Lime Rice

Instructions

1. 1

   Preheat the oven to 200°C / 400°F.

2. 2

   Heat a large oven-safe skillet or wide pot over medium heat. Add the shredded coconut and toast for 2 to 3 minutes, stirring, until golden. Remove and set aside.

3. 3

   In a bowl, season the chicken with 1 teaspoon of the salt, black pepper, cumin, sweet paprika, and turmeric.

4. 4

   In the same skillet, add 1 tablespoon of olive oil and brown the chicken for 5 to 6 minutes, turning so it colors on both sides. Remove and set aside.

5. 5

   Add the remaining tablespoon of olive oil. Stir in the onion and red bell pepper and cook for 4 minutes. Add the garlic and cook 30 seconds more.

6. 6

   Add the chopped tomato and cook for 3 minutes until it starts to break down. Add the rinsed rice and stir for 1 minute so it is well coated with the vegetable mixture.

7. 7

   Pour in the coconut milk, hot chicken broth, lime zest, and 2 tablespoons lime juice. Mix well and season with the remaining salt.

8. 8

   Set the browned chicken over the rice. Cover the skillet with a lid or tightly with foil. Bake for 20 minutes at 200°C / 400°F.

9. 9

   Meanwhile, toss the okra with a pinch of salt. Heat a griddle or clean skillet over high heat with a few drops of oil if needed and char the okra for 3 to 4 minutes per side until browned and tender.

10. 10

    Carefully remove the skillet from the oven. Uncover, arrange the charred okra on top, and return to the oven uncovered for 8 to 10 more minutes at 200°C / 400°F, until the rice is tender and the liquid is absorbed.

11. 11

    Let rest for 5 minutes. Finish with the chopped cilantro and reserved toasted coconut before serving.