Brazilian Baked Chicken with Coconut-Lime Crust, Creamy Green Corn Rice, and Warm Tomato Hearts of Palm Vinaigrette

Name: Brazilian Baked Chicken with Coconut-Lime Crust, Creamy Green Corn Rice, and Warm Tomato Hearts of Palm Vinaigrette
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb boneless skinless chicken thighs; 4 cloves garlic; 2 whole lime; 3 tbsp olive oil; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp sweet paprika; 1/2 tsp ground coriander; 1 3/4 oz unsweetened shredded coconut; 1/4 cup tapioca flour; 1 cup red onion; 1 1/2 cups ripe tomato; 7 oz hearts of palm; 1 tbsp white wine vinegar; 1 cup long-grain white rice; 1 1/2 cups green corn kernels; 2 cups chicken broth; 3/4 cup plus 1 tbsp coconut milk; 1 1/2 tbsp butter; 2 tbsp chives or green onion; 2 tbsp fresh parsley

An original recipe inspired by Brazilian flavors: chicken thighs marinated with lime and garlic, baked with a crisp coconut and tapioca crust, served over creamy green corn rice and finished with a warm tomato, red onion, and hearts of palm vinaigrette.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
4 cloves garlic (chopped finely)
2 units lime (zest and juice separados)
45 ml olive oil (divided)
8 g salt (or to taste)
3 g black pepper (freshly ground)
4 g sweet paprika
2 g ground coriander
50 g unsweetened shredded coconut
30 g tapioca flour (for the crust)
120 g red onion (diced small, divided)
250 g ripe tomato (diced)
200 g hearts of palm (escurridos and sliced)
15 ml white wine vinegar
200 g long-grain white rice (enjuagado)
240 g green corn kernels (fresh or congelado)
480 ml chicken broth (hot)
200 ml coconut milk
20 g butter
15 g chives or green onion (chopped)
10 g fresh parsley (chopped)

Nutrition facts

per serving

678 kcal

Calories

34 g

Protein

50 g

Carbs

38 g

Fat

4 g

Fiber

46 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

Tree Nuts

Instructions

1
1. Preheat the oven to 220°C / 425°F. Line a baking sheet or baking dish with parchment paper or lightly grease it with a little olive oil.
2
2. In a large bowl, mix the chicken with half of the minced garlic, the zest of 1 lime, 30 ml (2 tbsp) lime juice, 15 ml (1 tbsp) olive oil, salt, black pepper, sweet paprika, and ground coriander. Let it marinate for 15 minutes while you prepare the rest.
3
3. In another bowl, combine the shredded coconut and tapioca flour. Coat the marinated chicken pieces in this mixture, pressing lightly so a thin crust adheres on all sides.
4
4. Place the chicken on the prepared tray. Bake for 28 to 32 minutes at 220°C / 425°F, turning once halfway through, until golden and fully cooked.
5
5. While the chicken bakes, make the rice. Heat the butter and 15 ml (1 tbsp) olive oil in a medium saucepan over medium heat. Add half of the red onion and sauté for 2 to 3 minutes.
6
6. Add the white rice and stir for 1 minute. Add the corn kernels, the remaining minced garlic, and the hot chicken broth. Cook over medium-low heat for 15 minutes, partially covered.
7
7. Blend the coconut milk with half of the corn from the saucepan if you want a creamier texture, or simply add it directly for a more rustic version. Pour the coconut milk into the rice, stir well, and cook 5 to 7 minutes more, until the rice is tender and creamy. Adjust salt if needed. Finish with the chives or green onion.
8
8. For the warm vinaigrette, heat the remaining olive oil in a small skillet over medium heat. Add the rest of the red onion and cook for 2 minutes. Add the tomato, hearts of palm, 15 ml (1 tbsp) lime juice, and the white wine vinegar. Cook 2 to 3 minutes, just until the tomato softens slightly but still holds its shape. Stir in the fresh parsley.
9
9. Check the chicken; if you want more color, broil for 1 to 2 additional minutes, watching closely, keeping the oven at 220°C / 425°F.
10
10. Serve a bed of creamy green corn rice on each plate, top with the coconut-crusted chicken, and finish with the warm tomato and hearts of palm vinaigrette. Add a little extra lime zest on top if desired.

Chef tips

For a crispier crust, let the coated chicken rest for 5 minutes before baking. The rice should be moist and creamy, not dry; add a small splash of hot broth at the end if needed.

Substitutions

You can use chicken breast instead of thighs, adjusting the cooking time to prevent drying out. If you cannot find hearts of palm, try small diced sautéed zucchini. Parsley can be replaced with fresh cilantro for a more herbal profile.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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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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