Creamy Brazilian Chicken Moqueca with Sweet Corn, Lime and Toasted Coconut Farofa

Instructions

1. 1

   1. In a bowl, combine the chicken with 2 tablespoons (30 ml) of the lime juice, the garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and the sweet paprika. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Heat a wide pot or deep skillet over medium-high heat with 1 tablespoon (15 ml) olive oil. Brown the chicken for 4 to 5 minutes, turning once, until lightly colored on the outside. It does not need to be fully cooked yet. Remove and set aside.

3. 3

   3. In the same pot, add the remaining 1 tablespoon (15 ml) olive oil, the onion, and the red bell pepper. Cook for 4 minutes over medium heat until they begin to soften. Stir in the tomato and cook 5 minutes more, gently pressing it with a spoon so it releases its juices.

4. 4

   4. Add the sweet corn, coconut milk, and chicken broth. Stir well and bring to a gentle simmer. Return the chicken to the pot along with any accumulated juices.

5. 5

   5. Reduce the heat to medium-low and cook for 15 minutes, partially covered, until the chicken is tender and fully cooked and the sauce has slightly thickened. The internal temperature of the chicken should reach 165°F and 74°C.

6. 6

   6. Meanwhile, make the farofa. In a medium skillet over medium heat, melt the butter. Add the cassava flour and cook for 3 minutes, stirring constantly, until lightly golden. Stir in the shredded coconut, scallion, lime zest, 1/4 teaspoon salt, and the remaining black pepper. Cook 2 to 3 minutes more until fragrant and crisp. Set aside.

7. 7

   7. Finish the moqueca with the remaining lime juice and most of the fresh cilantro. Taste and adjust with the remaining salt if needed.

8. 8

   8. Serve the moqueca hot, topped with the remaining cilantro and the toasted coconut farofa spooned over or alongside.