Light Chicken Moqueca with Charred Corn and Lime Rice

Instructions

1. 1

   1. In a bowl, combine the chicken with 1 tablespoon (15 ml) lime juice, half of the garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Let it marinate for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Place the rice in a medium saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, cover, reduce the heat, and cook for 15 minutes until tender. Turn off the heat and let it rest, covered, for 5 minutes.

3. 3

   3. While the rice cooks, heat a large skillet or wide pot over medium-high heat. Add 1 tablespoon (15 ml) olive oil and the corn. Cook for 4 to 5 minutes, stirring minimally, until some kernels are browned and lightly charred. Remove the corn and set aside.

4. 4

   4. In the same skillet, add the remaining 1 tablespoon (15 ml) olive oil. Add the onion and cook for 3 minutes. Add the red bell pepper and cook 2 minutes more. Stir in the remaining garlic and cook for 30 seconds until fragrant.

5. 5

   5. Add the chopped tomato, tomato paste, sweet paprika, 1/2 teaspoon salt, and the remaining black pepper. Cook for 5 minutes, stirring, until the tomato softens and the mixture becomes juicy.

6. 6

   6. Pour in the coconut milk and, if using, the dendê oil. Stir well and bring to a gentle simmer. Add the marinated chicken along with any juices from the bowl. Cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C / 165°F.

7. 7

   7. Return the charred corn to the skillet and add half of the cilantro and the scallions. Cook 2 minutes more so the flavors come together. Taste and adjust with more salt if needed.

8. 8

   8. Fluff the rice with a fork and mix it with the lime zest, the remaining tablespoon of lime juice, and a little of the remaining cilantro.

9. 9

   9. Serve the light chicken moqueca hot over or alongside the lime rice. Finish with the rest of the cilantro on top.