Bahian Chicken Moqueca with Roasted Pineapple and Toasted Coconut Rice

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. In a bowl, combine the chicken with 15 ml (1 tbsp) lime juice, half of the minced garlic, 4 g (3/4 tsp) salt, 1 g (1/4 tsp) black pepper, and the sweet paprika. Let it rest while you prepare the remaining ingredients.

2. 2

   2. Toss the pineapple with 15 ml (1 tbsp) olive oil, brown sugar, cumin, and a pinch of salt. Spread on a tray and roast for 18 to 20 minutes at 220 °C / 425 °F, stirring once, until caramelized around the edges. Set aside.

3. 3

   3. Meanwhile, heat a medium saucepan over medium heat. Add the shredded coconut and toast for 2 to 3 minutes, stirring, until lightly golden. Stir in the rice for 1 minute. Add the water, a pinch of salt, and 120 ml (about 1/2 cup, taken from the total measured coconut milk). Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   4. In a wide skillet or shallow pot, heat the remaining olive oil over medium-high heat. Brown the chicken for 2 to 3 minutes per side, without fully cooking it through. Transfer to a plate.

5. 5

   5. In the same skillet, add the onion, red bell pepper, and fresh red chili. Cook for 4 to 5 minutes until softened. Add the remaining garlic and cook 30 seconds more. Stir in the tomato, tomato paste, remaining salt, and remaining black pepper; cook for 5 minutes until the tomato breaks down slightly.

6. 6

   6. Pour in the chicken broth and the remaining coconut milk. Stir well and bring to a gentle simmer. Return the chicken and any collected juices to the skillet. Cook over medium-low heat, partially covered, for 12 to 15 minutes, until the chicken is tender and fully cooked.

7. 7

   7. Add the remaining lime juice, half of the cilantro, and half of the scallion to the moqueca. Taste and adjust salt if needed. Cook 1 minute more.

8. 8

   8. Fluff the toasted coconut rice with a fork and mix in the remaining scallion. Serve the rice in shallow bowls, spoon the chicken moqueca on top, and finish with the roasted pineapple, the remaining cilantro, and some of the sauce from the pan.