Brazilian Passion Fruit Chicken with Creamy Cassava Rice and Crispy Collards

Instructions

1. 1

   Season the chicken with 4 g (3/4 tsp) salt, black pepper, garlic, sweet paprika, and lime juice. Mix well and let rest for 15 minutes.

2. 2

   Meanwhile, place the cassava in a saucepan with enough water to cover it. Bring to a boil and cook until tender, 15 to 18 minutes. Drain and set aside.

3. 3

   Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until well colored. Remove and set aside on a plate.

4. 4

   In the same skillet, add half of the chopped onion and cook for 2 to 3 minutes until softened. Stir in the passion fruit pulp, honey, and 60 ml (1/4 cup) water. Cook for 2 minutes, return the chicken to the skillet, and reduce to medium heat. Cook for 10 to 12 minutes, turning once, until the chicken is fully cooked and the sauce is glossy and lightly thickened. The internal temperature of the chicken should reach 165°F/74°C.

5. 5

   For the creamy rice, heat the butter and remaining oil in a medium pot over medium heat. Add the remaining onion and cook for 3 minutes. Add the rice and stir for 1 minute to lightly toast it.

6. 6

   Add the cooked cassava, chicken broth, coconut milk, and the remaining 4 g (3/4 tsp) salt. Bring to a boil, reduce to low, cover, and cook for 18 to 20 minutes until the rice is tender and the cassava starts to break down. Stir vigorously at the end so part of the cassava blends in and creates a creamy texture.

7. 7

   In another large skillet, sauté the collard greens over medium-high heat for 2 to 3 minutes, using 2 tablespoons of the chicken cooking liquid or 1 tablespoon water, until tender but still bright green.

8. 8

   Briefly toast the cashews in a dry pan for 1 minute if you want to deepen their aroma. Mix them with the chopped cilantro.

9. 9

   Serve a bed of creamy cassava rice, top with the passion fruit chicken and sauce, and finish with the sautéed collards and the cashew-cilantro crunch.