Patoño de Chicken with Toasted Corn, Roasted Okra and Light Coconut Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, combine the chicken with 1 tablespoon (15 ml) lime juice, garlic, sweet paprika, cumin, 1 teaspoon salt, black pepper, and 1 tablespoon (15 ml) olive oil. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   Place the okra on a tray, toss it with 1 teaspoon (5 ml) olive oil and a pinch of salt. Roast for 15 to 18 minutes at 220 °C / 425 °F, until tender and lightly browned. Set aside.

3. 3

   Heat a large skillet or wide pot over medium-high heat. Add the remaining tablespoon of olive oil and brown the chicken for 5 to 7 minutes, stirring once or twice, until colored on the outside. It does not need to be fully cooked at this stage. Remove and set aside.

4. 4

   In the same skillet, add the onion and cook for 3 minutes over medium heat. Add the corn and cook 4 minutes more, letting some kernels toast. Add the tomato and cook for 2 minutes, stirring.

5. 5

   Pour in the coconut milk and chicken broth. When it begins to simmer gently, add the cassava flour little by little, stirring constantly to avoid lumps. Stir in the brown sugar if using.

6. 6

   Return the chicken to the skillet along with any juices collected on the plate. Cook over medium-low heat for 10 to 12 minutes, until the sauce thickens slightly and the chicken is fully cooked.

7. 7

   Add the roasted okra, half of the cilantro, the scallions, and the remaining tablespoon (15 ml) of lime juice. Cook 1 more minute, taste, and adjust with the remaining salt if needed.

8. 8

   Serve hot, finishing with the rest of the cilantro and lime wedges on the side for squeezing over the top.