Brazilian Passion Fruit and Ginger Chicken with Creamy Green Corn Rice and Onion Farofa

Instructions

1. 1

   1. Season the chicken with 5 g (1 tsp) salt, black pepper, garlic, half of the grated ginger, sweet paprika, and 15 ml (1 tbsp) olive oil. Mix well and let it rest for 10 minutes while you prepare the rest.

2. 2

   2. In a bowl, combine the passion fruit pulp, cachaça, honey, and lime juice. Set this sauce aside.

3. 3

   3. For the farofa, heat 14 g (1 tbsp) butter in a skillet over medium heat. Add the thinly sliced onion and cook for 8 to 10 minutes, stirring, until deeply golden. Stir in the cassava flour, 1 g (1/4 tsp) salt, and parsley. Cook 2 to 3 minutes more until the mixture is crisp and fragrant. Set aside.

4. 4

   4. For the rice, heat a medium saucepan over medium heat with the remaining 15 ml (1 tbsp) olive oil. Add the diced onion and cook for 3 minutes. Stir in the remaining ginger and cook for 30 seconds. Add the rice and stir for 1 minute to lightly toast it.

5. 5

   5. Blend 180 g (about 1 cup) of the green corn with the coconut milk until smooth. Pour this mixture into the saucepan along with the hot water or chicken stock and 2 g (1/4 tsp) salt. Once it reaches a gentle boil, lower the heat, cover, and cook for 15 minutes.

6. 6

   6. Uncover the rice, add the remaining 60 g (about 1/2 cup) green corn, the scallions, lime zest, and 14 g (1 tbsp) butter. Cover again and cook 5 minutes more, until the rice is tender and creamy. Turn off the heat and let it rest for 5 minutes.

7. 7

   7. While the rice cooks, heat a large skillet or oven-safe pan over medium-high heat. Brown the chicken for 3 to 4 minutes per side. Pour in the reserved passion fruit sauce and cook for 2 minutes, spooning the sauce over the chicken.

8. 8

   8. If you want to finish it in the oven for more even texture, transfer the skillet to a preheated oven at 400°F (200°C) for 8 to 10 minutes, or until the chicken is fully cooked. Otherwise, continue on the stovetop over medium heat for 6 to 8 minutes more, turning once, until the sauce thickens slightly.

9. 9

   9. Taste the rice and chicken, and adjust with the remaining salt if needed. Serve a base of creamy corn rice, top with the passion fruit chicken and its sauce, and finish with the onion-parsley farofa over the top.

10. 10

    10. Serve immediately, spooning any remaining sauce from the pan over each portion to highlight the tropical flavor and the crunchy farofa contrast.