Light Chicken and Corn Moqueca with Lime Rice and Crispy Coconut Farofa

Name: Light Chicken and Corn Moqueca with Lime Rice and Crispy Coconut Farofa
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; 1/2 tsp black pepper; 2 tbsp olive oil; 1 1/4 cups onion; 1 cup red bell pepper; 2 cups ripe tomato; 1 cup sweet corn kernels; 1 2/3 cups coconut milk; 1 tbsp dendê oil; 1/2 cup fresh cilantro; 1 1/4 cups long-grain white rice; 2 cups water; 1 tbsp butter; 3.5 oz cassava flour; 1/3 cup unsweetened shredded coconut; 1/2 cup red onion; 1 tbsp olive oil

An original Brazilian dish inspired by Bahian flavors: tender chicken simmered in a silky sauce of tomato, bell pepper, coconut milk, and a touch of dendê oil, served with fragrant lime rice and crispy toasted coconut farofa. Comforting, colorful, and balanced.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-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 separados)
8 g salt (or to taste, divided)
2 g black pepper (divided)
30 ml olive oil (divided)
180 g onion (en medias lunas finas)
150 g red bell pepper (in strips)
300 g ripe tomato (chopped)
150 g sweet corn kernels (fresh or congelado)
400 ml coconut milk (without sugar)
15 ml dendê oil (optional pero recomendado)
20 g fresh cilantro (chopped, divided)
240 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
15 g butter (for the arroz)
100 g cassava flour (for farofa)
35 g unsweetened shredded coconut (for farofa)
60 g red onion (chopped fina, for farofa)
15 ml olive oil (for farofa)

Nutrition facts

per serving

676 kcal

Calories

33 g

Protein

54 g

Carbs

36 g

Fat

5 g

Fiber

49 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 half of the garlic, the zest of 1 lime, 15 ml (1 tbsp) lime juice, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Let it marinate for 10 minutes while you prepare the rest.
2
2. For the rice, melt the butter in a saucepan over medium heat. Add the rinsed rice and cook for 1 minute. Pour in 480 ml (2 cups) water and 2 g (1/4 tsp) salt, bring to a boil, cover, and cook over low heat for 15 minutes until tender. Turn off the heat, let it rest for 5 minutes, then toss with the zest of the remaining lime and 15 ml (1 tbsp) of its juice.
3
3. While the rice cooks, make the farofa. Heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add the red onion and cook for 2 to 3 minutes until softened. Stir in the shredded coconut and toast for 1 minute. Add the cassava flour and cook for 3 to 4 minutes, stirring, until golden and crisp. Season with a pinch of salt and set aside.
4
4. In a wide pot, heat 30 ml (2 tbsp) olive oil over medium-high heat. Brown the marinated chicken for 3 to 4 minutes, just until sealed on the outside. Transfer to a plate.
5
5. In the same pot, add the onion, red bell pepper, and remaining garlic. Cook for 4 minutes until the onion is translucent. Add the chopped tomato and cook for 5 minutes, lightly crushing it to create a juicy base.
6
6. Stir in the corn, coconut milk, dendê oil, 2 g (1/4 tsp) salt, and the remaining black pepper. Mix well and bring to a gentle simmer.
7
7. Return the chicken to the pot along with any accumulated juices. Cook over medium-low heat, partially covered, for 12 to 15 minutes until the chicken is cooked through and the sauce is slightly thickened. The internal temperature of the chicken should reach 165°F/74°C.
8
8. Turn off the heat and stir in half of the chopped cilantro and 15 ml (1 tbsp) lime juice. Adjust salt if needed.
9
9. Serve a bed of lime rice, spoon the light chicken moqueca over it, and finish with the crispy coconut farofa and the remaining fresh cilantro.

Chef tips

For a deeper sauce, let the moqueca rest covered for 5 minutes before serving. For extra-crispy farofa, toast the cassava flour over medium heat, stirring constantly so it does not burn.

Substitutions

You can replace the chicken thighs with chicken breast, slightly reducing the cooking time. If you cannot find dendê oil, use more olive oil and a pinch of sweet paprika for color. Cilantro can be replaced with parsley, though the result will feel less distinctly Brazilian.

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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