Creamy Saffron Galinhada with Toasted Corn, Roasted Okra and Crispy Onion

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, combine the chicken with 2 garlic cloves, lime juice, sweet paprika, cumin, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) olive oil. Let it marinate for 15 minutes while you prepare the rest.

2. 2

   Place the okra on a sheet pan. Toss with 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) salt, and a pinch of black pepper. Roast at 220 °C / 425 °F for 18 to 20 minutes, until tender with browned edges. Set aside.

3. 3

   Meanwhile, heat a small skillet over medium heat. Add 15 ml (1 tbsp) olive oil and the sliced onion. Cook for 6 to 8 minutes, stirring, until golden. Add the cassava flour and cook 2 minutes more, stirring, until a sandy crisp topping forms. Season with a pinch of salt and set aside.

4. 4

   In a wide pot or deep skillet, melt the butter over medium-high heat. Add the marinated chicken and brown for 5 to 6 minutes. Remove the partially cooked chicken and set aside.

5. 5

   In the same pot, add the diced onion and cook for 4 minutes. Stir in the remaining 2 garlic cloves and cook for 30 seconds. Add the corn and toast for 3 minutes to deepen its flavor.

6. 6

   Add the tomato, ground turmeric, and rice. Stir for 1 minute so the rice is well coated. Pour in the hot chicken broth and coconut milk, add the remaining 4 g (3/4 tsp) salt and the rest of the black pepper, and stir.

7. 7

   Once it reaches a gentle boil, return the chicken and its juices to the pot. Lower the heat, partially cover, and cook for 18 to 20 minutes, stirring once or twice, until the rice is tender and the texture is creamy. Add a splash of hot water if needed.

8. 8

   Turn off the heat and stir in the cilantro and half of the scallions. Taste and adjust salt if needed.

9. 9

   Serve the creamy galinhada in shallow bowls. Top with the roasted okra, finish with the remaining scallions, and add the crispy onion-cassava topping just before serving.

10. 10

    If you want a slightly firmer texture, let the pot rest for 3 minutes before serving; if you prefer it looser, stir in 30 to 60 ml (2 to 4 tbsp) hot broth at the end.