Brazilian Chicken in Tamarind-Coconut Sauce with Golden Onion Rice and Herb Farofa

Instructions

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   1. Season the chicken with 1 teaspoon salt, black pepper, sweet paprika, cumin, and dried oregano. Mix with 2 tablespoons of the tamarind juice and let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the large diced onion and cook for 8 to 10 minutes until deeply golden. Stir in the rice and 6 g of the chopped garlic; cook for 1 minute. Add 360 ml (1 1/2 cups) chicken broth and 1/2 teaspoon salt. Once boiling, reduce the heat, cover, and cook for 15 minutes. Turn off the heat, let stand covered for 10 minutes, and fluff before serving.

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   3. While the rice cooks, heat 1 tablespoon olive oil in a wide skillet or shallow pot over medium-high heat. Brown the chicken for 3 to 4 minutes per side, working in batches if needed. Transfer to a plate.

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   4. In the same skillet, add the sliced small onion and red bell pepper. Cook for 4 minutes until softened. Add the tomato and the remaining garlic; cook 2 minutes more, stirring so the garlic does not burn.

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   5. Stir in the remaining tamarind juice, coconut milk, the remaining 120 ml (1/2 cup) chicken broth, brown sugar, and lime zest. Mix well and bring to a gentle simmer.

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   6. Return the chicken to the skillet along with any accumulated juices. Cover partially and cook over medium-low heat for 18 to 20 minutes, until the chicken is tender and the sauce is slightly thickened. If you prefer to check internal temperature, cook the chicken until it reaches 165°F and 74°C.

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   7. For the farofa, melt the remaining tablespoon of butter with the remaining tablespoon of olive oil in a small skillet over medium heat. Add the cassava flour and toast for 3 to 5 minutes, stirring constantly, until golden and crisp. Add the scallions, half of the cilantro, the lime juice, and a pinch of salt; toss for 30 seconds and remove from the heat.

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   8. Taste the tamarind-coconut sauce and adjust with the remaining salt if needed. Serve a bed of golden onion rice, top with the chicken and plenty of sauce, and finish with the herb farofa and the remaining fresh cilantro.

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   9. If you want to keep the dish warm before serving, place it in a preheated oven at 200°F and 95°C for up to 10 minutes, well covered so it does not dry out.