Light Chicken and Corn Moqueca with Cilantro Cassava Mash

Instructions

1. 1

   1. In a bowl, combine the chicken with 15 ml (1 tbsp) lime juice, half of the garlic, 4 g (3/4 tsp) salt, 1 g (1/4 tsp) black pepper, the sweet paprika, and cumin. Let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. Place the cassava in a large pot with enough water to cover it and a pinch of salt. Bring to a boil and cook over medium heat for 25 to 30 minutes, until very tender. Drain, remove the fibrous cores if visible, and keep warm.

3. 3

   3. While the cassava cooks, heat 15 ml (1 tbsp) olive oil in a wide skillet or Dutch oven over medium-high heat. Brown the chicken for 5 to 6 minutes, stirring once or twice, until lightly colored but not fully cooked. Transfer to a plate.

4. 4

   4. In the same skillet, add the remaining 15 ml (1 tbsp) olive oil. Add the onion and red bell pepper and sauté for 4 minutes. Stir in the remaining garlic, chopped tomatoes, tomato paste, and corn. Cook for 5 minutes, stirring, until the tomatoes start to break down.

5. 5

   5. Pour in the coconut milk and return the browned chicken with its juices. Cook over medium-low heat for 12 to 15 minutes, until the sauce thickens slightly and the chicken is fully cooked. Adjust with the remaining 15 ml (1 tbsp) lime juice, the rest of the salt, and pepper to taste. Add half of the chopped cilantro and stir.

6. 6

   6. For the mash, mash the hot cassava with the butter, hot water, and lime zest until creamy and thick. Fold in the remaining chopped cilantro and adjust salt if needed.

7. 7

   7. Spoon a generous layer of cilantro cassava mash onto each plate and top with the light chicken and corn moqueca with plenty of sauce. If desired, finish with a few extra cilantro leaves.