Golden Chicken and Corn Moqueca with Coconut-Lime Rice, Sautéed Collards and Cashew Farofa

Instructions

1. 1

   1. In a bowl, combine the chicken with 1 tablespoon (15 ml) lime juice, half of the minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, the sweet paprika, and cumin. Let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. In a medium saucepan, heat 1 tablespoon (15 ml) vegetable oil over medium heat. Add half of the onion and cook for 2 minutes. Stir in the rice and cook for 1 minute. Add the water, 200 ml (scant 7 fl oz) of the coconut milk, lime zest, and 1/2 teaspoon salt. 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.

3. 3

   3. While the rice cooks, heat 1 tablespoon (15 ml) vegetable oil in a wide skillet or shallow pot over medium-high heat. Brown the chicken for 3 to 4 minutes per side until colored. Transfer to a plate; it does not need to be fully cooked at this stage.

4. 4

   4. In the same skillet, add the remaining onion and the red bell pepper. Cook for 4 minutes, stirring. Add the tomato and cook for 5 minutes until softened and juicy. Stir in the remaining garlic, 1/4 teaspoon salt, and the rest of the black pepper.

5. 5

   5. Pour in the remaining 200 ml (scant 7 fl oz) coconut milk and the dendê oil. Mix well and return the chicken and any juices to the skillet. Cook over medium-low heat for 12 to 15 minutes, partially covered, until the sauce thickens slightly and the chicken reaches a safe internal temperature of 165°F and 74°C.

6. 6

   6. Add 2 tablespoons of the chopped cilantro and the remaining 1 tablespoon lime juice to the moqueca. Taste and adjust salt if needed. Keep warm over very low heat.

7. 7

   7. For the collards, melt the butter in another skillet over medium heat. Add the collard greens, in batches if needed, and sauté for 3 to 5 minutes with a pinch of salt until tender but still vibrant green. Remove from the heat.

8. 8

   8. For the farofa, place the cassava flour in a dry skillet over medium-low heat and toast for 2 minutes, stirring. Add the chopped cashews and toast 2 minutes more until nutty and golden. Remove from the heat so it does not burn.

9. 9

   9. Fluff the rice with a fork and mix in 1 tablespoon of the remaining cilantro. Serve the coconut-lime rice with the chicken moqueca, sautéed collards, and the cashew farofa on top or alongside.

10. 10

    10. If you prefer to finish the chicken in the oven, transfer the oven-safe skillet to 375°F and 190°C for 8 to 10 minutes after step 5, again checking that the center of the chicken reaches 165°F and 74°C before serving.