Brazilian Coconut-Lime Chicken with Crunchy Corn Farofa

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   In a bowl, combine the chicken with 2 minced garlic cloves, the zest of 1 lime, 30 ml (1/8 cup) lime juice, 4 g (about 3/4 tsp) salt, black pepper, and sweet paprika. Let it rest for 10 minutes while you prepare the other ingredients.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Brown the chicken for 2 to 3 minutes per side until lightly colored. Transfer to a plate.

4. 4

   In the same skillet, add the remaining 15 ml (1 tbsp) olive oil. Sauté 120 g (about 3/4 cup) chopped onion and the red bell pepper for 4 minutes. Stir in the remaining 2 garlic cloves and cook for 30 seconds more.

5. 5

   Pour in the coconut milk and the remaining 30 ml (1/8 cup) lime juice. Add half of the chopped cilantro and 60 ml (1/4 cup) water if you want a looser sauce. Taste and adjust with the remaining salt as needed.

6. 6

   Return the chicken to the skillet with the sauce, spooning some sauce over the top. Transfer the skillet to the oven and bake at 200 °C / 400 °F for 18 to 20 minutes, until the chicken is fully cooked.

7. 7

   While the chicken bakes, make the farofa. Melt the butter in another skillet over medium heat. Add the remaining 60 g (about 1/2 cup) onion and cook for 3 minutes until softened.

8. 8

   Stir in the fine yellow cornmeal and cook, stirring constantly, for 4 to 5 minutes until golden and crunchy. Add the scallions and the remaining cilantro; cook 1 minute more and remove from the heat.

9. 9

   Remove the chicken from the oven and let it rest for 3 minutes. Serve the chicken with plenty of coconut-lime sauce, and finish with the crunchy farofa on top or on the side.