Chicken Moqueca with Toasted Corn and Silky Cilantro Cassava Mash

Name: Chicken Moqueca with Toasted Corn and Silky Cilantro Cassava Mash
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1.75 lb cassava; 1 1/2 cups corn kernels; 1 1/4 cups yellow onion; 1 cup red bell pepper; 14 oz crushed tomatoes; 1 2/3 cups coconut milk; 1 cup chicken broth; 1 tbsp garlic; 1/2 cup fresh cilantro; 2 units lime; 1 tbsp dendê oil; 2 tbsp olive oil; 2 tbsp butter; 1 1/2 tsp sweet paprika; 3/4 tsp ground cumin; 1/2 tsp red pepper flakes; 1 3/4 tsp salt; 3/4 tsp black pepper; 1/4 cup scallion

An original Brazilian-inspired recipe featuring seared chicken thighs in a silky sauce of tomato, bell pepper, coconut milk, and lime, served with toasted corn and a creamy cassava mash scented with cilantro. Comforting, vibrant, and deeply aromatic.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
800 g cassava (pelada and en trozos)
250 g corn kernels (fresh or congelado)
180 g yellow onion (chopped; divided en dos partes)
160 g red bell pepper (in strips finas)
400 g crushed tomatoes (en lata or casero)
400 ml coconut milk (whole)
240 ml chicken broth (divided)
18 g garlic (chopped)
20 g fresh cilantro (chopped, with leaves and stalks tiernos)
2 units lime (juice and a poco of zest)
15 ml dendê oil (optional pero recomendado)
30 ml olive oil (divided)
30 g butter (for the puree)
4 g sweet paprika
2 g ground cumin
1 g red pepper flakes (optional)
10 g salt (or to taste, divided)
2 g black pepper (or to taste)
30 g scallion (sliced finas for terminar)

Nutrition facts

per serving

626 kcal

Calories

34 g

Protein

40 g

Carbs

38 g

Fat

5 g

Fiber

35 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Place the cassava in a large pot with enough water to cover and 1 teaspoon of salt. Bring to a boil, then cook over medium heat for 25 to 30 minutes, until very tender. Drain, remove any tough inner fibers, and keep warm.
2
2. While the cassava cooks, season the chicken with the sweet paprika, cumin, half of the garlic, 1/2 teaspoon salt, black pepper, and 1 tablespoon lime juice.
3
3. Heat a large skillet or wide pot over medium-high heat. Add 1 tablespoon olive oil and cook the corn for 5 to 7 minutes, stirring occasionally, until lightly charred in spots. Transfer the corn to a plate and reserve.
4
4. In the same skillet, add the remaining 1 tablespoon olive oil. Brown the chicken for 3 to 4 minutes per side, without fully cooking it through. Remove and reserve.
5
5. Reduce heat to medium. Add the chopped onion, reserving 2 tablespoons for the mash, and cook for 4 minutes until softened. Stir in the red bell pepper and cook 3 minutes more. Add the remaining garlic and the red pepper flakes, and cook for 30 seconds.
6
6. Add the crushed tomatoes, dendê oil, 120 ml (1/2 cup) chicken broth, coconut milk, 1/2 teaspoon salt, and 1 tablespoon lime juice. Mix well and bring to a gentle simmer.
7
7. Return the chicken and any accumulated juices to the skillet. Cook over medium-low heat for 12 to 15 minutes, until the chicken is tender and fully cooked and the sauce has thickened slightly. If checking with a thermometer, the center of the chicken should reach 165°F/74°C.
8
8. Meanwhile, make the mash. In a small pan over medium heat, melt the butter with the reserved 2 tablespoons onion and cook for 2 minutes. Transfer the cooked cassava to a processor or mash by hand with that butter mixture, 120 ml (1/2 cup) chicken broth, the finely grated zest of 1 lime, 2 tablespoons chopped cilantro, and a pinch of salt until smooth.
9
9. Fold the toasted corn into the moqueca and cook 2 minutes more so it absorbs some sauce. Adjust with more salt, black pepper, or a few extra drops of lime juice if needed.
10
10. Serve a layer of cassava mash on each plate and spoon the chicken moqueca and sauce over it. Finish with the scallion and the remaining chopped cilantro. If you prefer it hotter before serving, hold it for 3 to 5 minutes in a preheated oven at 300°F/150°C.

Chef tips

For an extra-smooth mash, pass the hot cassava through a ricer before mixing with the broth and butter. Dendê oil gives a very Brazilian flavor profile; use it moderately so it does not overpower the dish.

Substitutions

You can substitute cassava with potatoes or use frozen peeled cassava. The chicken can be replaced with turkey pieces. If you do not have dendê oil, use a little more olive oil, though the flavor will be less traditional.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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