Brazilian Chicken with Coconut-Lime Crust, Creamy Green Corn Rice and Black-Eyed Pea Vinaigrette

Name: Brazilian Chicken with Coconut-Lime Crust, Creamy Green Corn Rice and Black-Eyed Pea Vinaigrette
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb boneless skinless chicken thighs; 4 cloves garlic, minced; 1 tsp lime zest; 3 tbsp lime juice; 2 tsp sweet paprika; 1 tsp ground cumin; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 1 1/4 oz unsweetened shredded coconut; 1/4 cup toasted cassava flour; 1 cup long-grain white rice; 1 cup white onion, diced; 1 1/2 cups sweet corn kernels; 1 cup coconut milk; 1 1/2 cups chicken broth; 1 tbsp butter; 1 1/4 cups cooked black-eyed peas; 1 cup ripe tomato, small diced; 1/2 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1 tbsp apple cider vinegar; 1 tsp brown sugar

An original main course inspired by Brazilian flavors: golden chicken thighs with a light coconut-lime crust, served over creamy green corn rice and paired with a fresh black-eyed pea, tomato, and red onion vinaigrette.

30 minPrep

40 minCook

70 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (secados with papel)
12 g garlic, minced (divided)
2 g lime zest (of 1 lima)
45 ml lime juice (divided)
4 g sweet paprika
2 g ground cumin
8 g salt (divided, or to taste)
2 g black pepper (divided)
45 ml olive oil (divided)
35 g unsweetened shredded coconut
30 g toasted cassava flour (for the crust)
180 g long-grain white rice (enjuagado)
120 g white onion, diced (divided)
240 g sweet corn kernels (divided)
240 ml coconut milk
360 ml chicken broth (hot)
14 g butter
200 g cooked black-eyed peas (escurrido)
150 g ripe tomato, small diced
60 g red onion, finely diced
12 g fresh cilantro, chopped
15 ml apple cider vinegar
4 g brown sugar

Nutrition facts

per serving

685 kcal

Calories

35 g

Protein

49 g

Carbs

38 g

Fat

6 g

Fiber

43 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

No declared allergens

Instructions

1
Preheat the oven to 220 °C / 425 °F. Mix the chicken with half of the garlic, the lime zest, 1 tablespoon (15 ml) lime juice, sweet paprika, cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon (15 ml) olive oil. Let it rest for 15 minutes.
2
In a small bowl, combine the shredded coconut with the toasted cassava flour. Set this crust mixture aside.
3
Heat a large oven-safe skillet over medium-high heat with 1 tablespoon (15 ml) olive oil. Sear the chicken for 2 to 3 minutes per side. Remove from the heat, press the coconut-cassava mixture onto the top of each piece, and transfer the skillet to the oven. Bake for 14 to 18 minutes at 220 °C / 425 °F, until the chicken is fully cooked.
4
Meanwhile, make the rice. In a medium saucepan, heat the butter with 1 tablespoon (15 ml) olive oil over medium heat. Sauté half of the white onion for 3 minutes. Add the remaining garlic and 160 g (1 cup) of the sweet corn; cook 2 minutes more.
5
Blend that corn mixture with the coconut milk until smooth. If desired, keep it slightly rustic in texture.
6
In the same saucepan, add the rice and stir for 1 minute. Pour in the corn-coconut cream, hot chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Once gently boiling, reduce the heat, cover, and cook for 15 to 18 minutes, until the rice is tender.
7
Sauté the remaining 80 g (1/2 cup) sweet corn in a small skillet for 2 to 3 minutes, until lightly golden. Fold it into the cooked rice for texture and flavor.
8
For the vinaigrette, combine the cooked black-eyed peas, tomato, red onion, cilantro, 2 tablespoons (30 ml) lime juice, apple cider vinegar, brown sugar, the remaining salt, and the rest of the black pepper in a bowl. Add the remaining white onion and mix well. Let it stand for 5 minutes so the flavors meld.
9
Serve a base of creamy green corn rice on each plate. Top with the coconut-lime crusted chicken and add a generous spoonful of black-eyed pea vinaigrette on the side.

Chef tips

For a crispier crust, broil the chicken for 1 to 2 minutes at the end, watching closely so the coconut does not burn. The rice should be creamy but not runny; loosen it with a few extra spoonfuls of hot broth if needed.

Substitutions

You can use chicken breast instead of thighs, reducing the cooking time slightly. Black-eyed peas can be replaced with small white beans. If you cannot find toasted cassava flour, use extra shredded coconut plus a tablespoon of breadcrumbs only if you do not need the dish to remain gluten-free.

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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