Brazilian Coconut-Lime Chicken with Crunchy Corn Farofa

Instructions

1. 1

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

2. 2

   2. Season the chicken with 5 g (1 tsp) salt, black pepper, garlic, lime juice, and sweet paprika. Mix well and let it rest for 10 minutes while you prepare the rest.

3. 3

   3. Heat 1 tablespoon olive oil in a large oven-safe skillet or a regular skillet over medium-high heat. Brown the chicken for 2 to 3 minutes per side without fully cooking it through. Remove and set aside.

4. 4

   4. In the same skillet, add the remaining tablespoon of olive oil and cook 120 g (about 3/4 cup) of the onion for 3 minutes. Add the red bell pepper and tomato, and cook for 5 minutes until softened.

5. 5

   5. Stir in the coconut milk, 3 g (1/2 tsp) salt, and half of the cilantro. Simmer gently for 2 minutes, then return the chicken and its juices to the skillet.

6. 6

   6. If the skillet is oven-safe, transfer it directly to the oven. If not, move the sauce and chicken to a baking dish. Bake at 200°C / 400°F for 18 to 22 minutes, until the chicken is fully cooked and the sauce is slightly thickened.

7. 7

   7. While the chicken bakes, make the farofa. Melt the butter in a medium skillet over medium heat. Add the remaining 60 g (about 1/2 cup) onion and cook for 4 minutes until golden.

8. 8

   8. Add the yellow cornmeal for farofa and cook, stirring constantly, for 4 to 6 minutes until toasted and crunchy. Add the lime zest and mix well.

9. 9

   9. Taste the farofa and adjust with an extra pinch of salt if needed. Remove from the heat.

10. 10

    10. Serve the chicken with plenty of coconut sauce, finish with the remaining fresh cilantro, and spoon the crunchy farofa on top or on the side.