Light chicken and corn moqueca with toasted coconut rice and cassava crumbs

Instructions

1. 1

   1. In a bowl, combine the chicken with 1 tablespoon (15 ml) lime juice, half of the chopped garlic, 3/4 teaspoon salt, and the black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. For the rice, heat a medium saucepan over medium heat. Add the butter and shredded coconut, and toast for 1 to 2 minutes until the coconut is lightly golden and fragrant. Stir in the rinsed rice and cook for 1 minute. Add the water and 1/4 teaspoon salt, bring to a boil, cover, reduce the heat, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

3. 3

   3. Meanwhile, heat a large skillet or wide pot over medium-high heat. Add 1 tablespoon (15 ml) olive oil and brown the chicken for 4 to 5 minutes, stirring only as needed so it colors without fully cooking through. Transfer to a plate.

4. 4

   4. In the same skillet, add the remaining tablespoon of olive oil. Cook two thirds of the onion for 3 minutes. Add the red bell pepper and cook 3 more minutes. Stir in the remaining garlic, sweet paprika, and cumin, and cook for 30 seconds.

5. 5

   5. Add the tomato and cook for 4 minutes until it starts to break down. Pour in the coconut milk, add the corn, and bring to a gentle simmer. Return the chicken to the skillet, reduce to medium-low, and cook for 10 to 12 minutes, until the chicken is tender and reaches a safe internal temperature of 165°F and 74°C.

6. 6

   6. Stir in the remaining tablespoon of lime juice and half of the chopped cilantro. Taste and adjust salt if needed. Keep the light moqueca warm over low heat.

7. 7

   7. For the cassava crumbs, heat a small skillet over medium heat. Add the remaining onion and cook for 2 minutes. Add the cassava flour and toast, stirring, for 3 to 4 minutes until crisp and lightly golden. Mix in the scallion and the remaining cilantro, then remove from the heat.

8. 8

   8. Fluff the coconut rice with a fork. Serve a base of rice, spoon the chicken and corn moqueca with its sauce over the top, and finish with the crunchy cassava crumbs.