Brazilian Baked Chicken with Minas Cheese and Cashew Crust, Saffron Corn Rice, and Lime Cucumber Salad

Name: Brazilian Baked Chicken with Minas Cheese and Cashew Crust, Saffron Corn Rice, and Lime Cucumber Salad
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb boneless skinless chicken thighs; 4 cloves garlic; 2 lime; 2 tsp sweet paprika; 1 tsp ground cumin; 1 3/4 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 3.5 oz Minas cheese, aged or semi-aged; 1/2 cup roasted cashews; 1/4 cup cassava flour; 1/4 cup fresh parsley; 1 tbsp butter; 1 cup onion; 1 generous pinch saffron; 1 cup long-grain rice; 2 cups chicken broth; 3/4 cup corn kernels; 2 cups cucumber; 1/2 cup red onion; 1 tbsp apple cider vinegar; 1 tsp honey

An original Brazilian-inspired recipe: baked chicken thighs topped with a crisp crust of Minas cheese, cashews, and herbs, served with fragrant saffron corn rice and a fresh cucumber, red onion, and lime salad. It brings together creamy, crunchy, and citrusy textures in a homey yet festive plate.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
12 g garlic (chopped, divided)
2 units lime (zest and juice, divided)
4 g sweet paprika (for the chicken)
2 g ground cumin (for the chicken)
10 g salt (divided, or to taste)
2 g black pepper (divided)
45 ml olive oil (divided)
100 g Minas cheese, aged or semi-aged (grated fino)
60 g roasted cashews (chopped finely)
25 g cassava flour (for the crust)
12 g fresh parsley (chopped, divided)
15 g butter (for the arroz)
120 g onion (chopped diced small, divided)
0.25 g saffron (infusionado en 2 tbsp of agua tibia)
200 g long-grain rice (enjuagado)
480 ml chicken broth (hot)
120 g corn kernels (fresh or congelado)
250 g cucumber (en medias lunas finas)
60 g red onion (en pluma fina)
15 ml apple cider vinegar (for the ensalada)
7 g honey (for the ensalada)

Nutrition facts

per serving

675 kcal

Calories

37 g

Protein

39 g

Carbs

39 g

Fat

3 g

Fiber

36 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

DairyTree Nuts

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish or sheet pan with 1 tablespoon of olive oil.
2
2. In a bowl, mix the chicken with half of the minced garlic, the zest of 1 lime, 2 tablespoons lime juice, the sweet paprika, cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Let it rest for 10 minutes while you prepare the remaining components.
3
3. In another bowl, combine the grated Minas cheese, roasted cashews, cassava flour, half of the chopped parsley, the remaining garlic, and 1 tablespoon olive oil until you get a moist, sandy topping for the crust.
4
4. Arrange the chicken in the baking dish in a single layer. Spread the Minas cheese and cashew crust over each piece, pressing lightly so it adheres. Bake for 28 to 32 minutes at 220 °C / 425 °F, until the chicken is fully cooked and the crust is golden.
5
5. While the chicken bakes, make the rice. Heat the butter and 1 tablespoon olive oil in a medium saucepan over medium heat. Sauté half of the white onion for 3 to 4 minutes until translucent.
6
6. Add the long-grain rice and stir for 1 minute to lightly toast it. Add the saffron with its soaking water, the hot chicken broth, 1/2 teaspoon salt, and a pinch of black pepper. Bring to a boil, then lower the heat, cover, and cook for 12 minutes.
7
7. Scatter the corn kernels over the rice, cover again, and cook 5 more minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and stir in the remaining parsley.
8
8. For the salad, combine the cucumber, red onion, and the remaining white onion in a bowl. Add the juice of the remaining lime, apple cider vinegar, honey, 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Toss well and let it stand for 5 minutes.
9
9. Check the chicken when it comes out of the oven; if you want deeper color, broil for 1 to 2 minutes, watching closely, at 220 °C / 425 °F. Let it rest for 3 minutes before serving.
10
10. Serve a bed of saffron corn rice, place the Minas cheese and cashew crusted chicken on top or alongside, and finish with the cucumber, onion, and lime salad.

Chef tips

Lightly toast the cashews before chopping to deepen their flavor. If your Minas cheese is quite salty, reduce the salt in the chicken marinade slightly. Slice the cucumber shortly before serving for the firmest texture.

Substitutions

You can use chicken breast cut into large pieces, adjusting the cooking time so it does not dry out. If Minas cheese is unavailable, use a firm, mildly salty cheese with good melting qualities. Long-grain rice can be replaced with jasmine rice, using the same broth volume and checking doneness.

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
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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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