Light chicken and corn moqueca with coconut rice and lime farofa

Name: Light chicken and corn moqueca with coconut rice and lime farofa
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb boneless skinless chicken thighs; 3 tbsp lime juice; 4 cloves garlic; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 cup onion; 1 cup red bell pepper; 1 cup yellow bell pepper; 2 cups ripe tomatoes; 1 cup corn kernels; 13.5 fl oz coconut milk; 1 tbsp dendê oil; 1/2 cup fresh cilantro; 1 cup long-grain white rice; 1 cup water; 1 cup cassava flour; 2 tbsp butter; 2 tsp lime zest

An original recipe inspired by Brazil’s coastal flavors: golden chicken pieces gently simmered in a tomato, bell pepper, coconut milk, and dendê sauce, served with fragrant coconut rice and a citrusy cassava-lime farofa.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
45 ml lime juice (divided)
12 g garlic (chopped; divided)
8 g salt (or to taste; divided)
2 g black pepper (divided)
30 ml olive oil (divided)
150 g onion (en medias lunas finas)
140 g red bell pepper (in strips)
140 g yellow bell pepper (in strips)
300 g ripe tomatoes (chopped)
150 g corn kernels (fresh or congelado)
400 ml coconut milk (without sugar)
15 ml dendê oil (optional pero recomendado)
20 g fresh cilantro (chopped; divided)
220 g long-grain white rice (enjuagado)
240 ml water (for the arroz)
100 g cassava flour (for the farofa)
28 g butter (for the farofa)
4 g lime zest (finely grated)

Nutrition facts

per serving

655 kcal

Calories

31 g

Protein

49 g

Carbs

37 g

Fat

4 g

Fiber

45 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. 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 15 minutes while you prepare the remaining ingredients.
2
2. For the coconut rice, place the rice, water, half of the coconut milk (200 ml), 1/4 teaspoon salt, and 1 teaspoon olive oil in a medium saucepan. Bring to a boil, reduce to very low heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.
3
3. While the rice cooks, heat 1 tablespoon olive oil in a wide pot or deep skillet over medium-high heat. Brown the chicken for 4 to 5 minutes, stirring once or twice, until lightly colored but not fully cooked. Transfer to a plate.
4
4. In the same pot, add the onion, red bell pepper, and yellow bell pepper. Cook for 5 minutes until slightly softened. Add the remaining garlic and cook 30 seconds more.
5
5. Stir in the tomatoes, corn, remaining salt, and remaining black pepper. Cook for 4 to 5 minutes, lightly crushing the tomatoes with a spoon so they create a juicy base.
6
6. Pour in the remaining coconut milk (200 ml) and the dendê oil. Return the chicken and any juices to the pot. Cook over medium-low heat for 12 to 15 minutes, until the chicken is tender and reaches an internal temperature of 165°F / 74°C.
7
7. Add the remaining lime juice and half of the cilantro. Taste and adjust salt if needed. Keep the moqueca over very low heat while you finish the farofa.
8
8. For the farofa, melt the butter in a small skillet over medium heat. Add the cassava flour and toast for 3 to 4 minutes, stirring constantly, until golden and loose. Stir in the lime zest and a pinch of salt, mix for 30 seconds, and remove from the heat.
9
9. Fluff the coconut rice with a fork and gently mix in the remaining cilantro.
10
10. Serve the hot chicken and corn moqueca over or alongside the coconut rice, and finish each portion with the lime farofa on top.

Chef tips

For deeper flavor, marinate the chicken for up to 30 minutes. Do not hard-boil the coconut milk sauce; a gentle simmer keeps it silky.

Substitutions

You can use chicken breast instead of thighs, though it will be slightly less juicy. If you cannot find dendê oil, add 1 extra tablespoon of olive oil and a pinch of sweet paprika for color, although the flavor profile will be different.

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
View on Amazon
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
View on Amazon
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
View on Amazon