Light chicken and corn moqueca with toasted coconut rice and cucumber vinaigrette

Name: Light chicken and corn moqueca with toasted coconut rice and cucumber vinaigrette
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb boneless skinless chicken thighs; 4 cloves garlic; 2 whole lime; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1 tbsp dendê oil; 1 1/4 cups yellow onion; 1 cup red bell pepper; 2 cups ripe tomato; 1 cup sweet corn kernels; 1 2/3 cups coconut milk; 1/2 cup fresh cilantro; 1 1/4 cups long-grain rice; 1/3 cup unsweetened shredded coconut; 2 cups water; 1 1/4 cups cucumber; 1 tbsp white wine vinegar

An original Brazilian recipe inspired by Bahian flavors: seared chicken simmered in a silky sauce of tomato, bell pepper, coconut milk, and a touch of dendê oil, served with toasted coconut rice and a fresh cucumber-lime vinaigrette.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
4 cloves garlic (chopped)
2 units lime (zest and juice, divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
30 ml olive oil (divided)
15 ml dendê oil (optional pero recomendado)
180 g yellow onion (en pluma fina)
150 g red bell pepper (in strips finas)
300 g ripe tomato (diced small)
150 g sweet corn kernels (fresh or congelado)
400 ml coconut milk (without sugar)
20 g fresh cilantro (chopped, divided)
240 g long-grain rice (enjuagado)
25 g unsweetened shredded coconut (for tostar)
480 ml water (for the arroz)
180 g cucumber (diced small)
15 ml white wine vinegar (for the vinagreta)

Nutrition facts

per serving

596 kcal

Calories

32 g

Protein

42 g

Carbs

33 g

Fat

4 g

Fiber

38 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

No declared allergens

Instructions

1
1. In a bowl, combine the chicken with 2 minced garlic cloves, the zest of 1 lime, 15 ml (1 tbsp) lime juice, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) olive oil. Let it marinate for 10 minutes while you prepare the rest.
2
2. For the rice, heat a medium saucepan over medium heat. Add the shredded coconut and toast for 2 to 3 minutes, stirring, until golden and fragrant. Add the rinsed rice and stir for 1 minute. Pour in 480 ml (2 cups) water and add 2 g (1/2 tsp) salt. Once boiling, reduce to low, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.
3
3. While the rice cooks, heat a wide skillet or shallow pot over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the chicken for 4 to 5 minutes, turning once, until lightly browned on the outside. Transfer the chicken to a plate; it does not need to be fully cooked yet.
4
4. In the same pan, reduce to medium heat and add the onion, red bell pepper, and remaining garlic. Cook for 4 minutes until softened. Stir in the tomato and sweet corn and cook 3 minutes more until the tomato starts to break down.
5
5. Add the coconut milk, dendê oil, 2 g (1/2 tsp) salt, and the remaining black pepper. Return the chicken and any juices to the pan. Simmer over medium-low heat for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly and the chicken reaches a safe internal temperature of 74°C and 165°F.
6
6. Stir in half of the chopped cilantro and 15 ml (1 tbsp) lime juice. Taste and adjust salt if needed.
7
7. For the vinaigrette, mix the cucumber, remaining cilantro, 15 ml (1 tbsp) lime juice, white wine vinegar, a pinch of salt, and a few drops of olive oil from the measured amount if any remains in the pan, or simply mix it without oil. Toss well.
8
8. Fluff the rice with a fork. Serve a bed of toasted coconut rice, spoon the light chicken and corn moqueca over it, and finish with the cucumber vinaigrette on the side or over the top for freshness.

Chef tips

For a deeper sauce, let the moqueca rest for 5 minutes before serving. Dendê oil brings a distinctive Bahian profile; use it moderately so it does not overpower the dish.

Substitutions

You can substitute chicken breast for the thighs, slightly reducing the cooking time. If you cannot find dendê oil, use only olive oil; the dish will still be flavorful, though less traditional. Cilantro can be replaced with parsley if preferred.

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
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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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