Brazilian Chicken with Tapioca-Coconut Crust, Green Corn Sauce and Warm Collard Salad

Name: Brazilian Chicken with Tapioca-Coconut Crust, Green Corn Sauce and Warm Collard Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.3 lb chicken breast; 2 tbsp lime juice; 4 cloves garlic; 1 1/2 tsp salt; 1 tsp black pepper; 1/2 cup tapioca flour; 1/2 cup unsweetened shredded coconut; 1 tsp sweet paprika; 1 large egg; 3 tbsp olive oil; 2 cups sweet corn kernels; 1 cup onion; 1 cup coconut milk; 1/2 cup chicken broth; 1 tbsp butter; 2 tbsp fresh cilantro; 7 oz collard greens; 1 tbsp cane vinegar or white vinegar

An original recipe inspired by Brazilian flavors: chicken breasts coated in a crisp tapioca-coconut crust, served over a creamy green corn and lime sauce with a warm collard greens sauté of onion and garlic.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g chicken breast (skinless, en 4 filetes gruesos)
30 ml lime juice (for marinar the chicken)
12 g garlic (2 cloves for the chicken and 2 for the berza)
8 g salt (or to taste, divided)
2 g black pepper (divided)
70 g tapioca flour (for the crust)
40 g unsweetened shredded coconut (for the crust)
3 g sweet paprika (for the crust)
50 g egg (beaten)
45 ml olive oil (divided)
300 g sweet corn kernels (fresh or congelado)
120 g onion (chopped fina, divided)
240 ml coconut milk (for the sauce)
120 ml chicken broth (for the sauce)
15 g butter (for the sauce)
10 g fresh cilantro (chopped)
200 g collard greens (without stalks duros, in strips finas)
15 ml cane vinegar or white vinegar (for the ensalada tibia)

Nutrition facts

per serving

512 kcal

Calories

37 g

Protein

24 g

Carbs

30 g

Fat

4 g

Fiber

20 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

DairyEggs

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.
2
2. Marinate the chicken with the lime juice, 2 grated garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Let it rest for 10 minutes while you prepare the other components.
3
3. In a shallow dish, mix the tapioca flour, shredded coconut, sweet paprika, and 1/2 teaspoon salt. Place the beaten egg in another dish.
4
4. Dip each chicken fillet into the beaten egg, then coat well with the tapioca-coconut mixture, pressing so the crust adheres well.
5
5. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Sear the chicken for 2 minutes per side. Transfer the skillet to the oven, or move the chicken to the prepared tray, and bake for 10 to 12 minutes at 220 °C / 425 °F, until fully cooked.
6
6. While the chicken bakes, make the sauce. In a medium saucepan, melt the butter with 1 tablespoon olive oil over medium heat. Add half of the chopped onion and cook for 3 minutes until softened.
7
7. Stir in the sweet corn, chicken broth, coconut milk, and a pinch of salt and pepper. Cook for 6 to 8 minutes, until the corn is tender and the liquid has reduced slightly.
8
8. Blend the corn mixture until smooth and creamy. Return it to the saucepan, add the fresh cilantro, and cook for 1 more minute. Adjust salt and pepper if needed.
9
9. For the warm salad, heat the remaining tablespoon of olive oil in another skillet over medium heat. Add the rest of the onion and the 2 chopped garlic cloves. Cook for 2 minutes.
10
10. Add the collard greens in batches, stirring until wilted, 3 to 4 minutes. Season with the vinegar and the remaining salt and black pepper to taste. Cook 1 minute more.
11
11. Spoon a layer of green corn sauce onto each plate. Set the tapioca-coconut crusted chicken on top and serve with the warm collard salad.
12
12. If desired, finish with a few extra drops of lime juice or a little more fresh cilantro just before serving.

Chef tips

For a crispier crust, let the coated chicken rest for 5 minutes before searing. The corn sauce can also be left slightly rustic by blending only half of it.

Substitutions

You can use boneless chicken thighs instead of breast. Collard greens can be replaced with kale. If you do not have tapioca flour, use cassava starch, though the texture may vary slightly.

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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