Smoky Pumpkin Quibebe with Dendê Chicken, Toasted Coconut Rice and Lime Cucumber

Name: Smoky Pumpkin Quibebe with Dendê Chicken, Toasted Coconut Rice and Lime Cucumber
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb boneless skinless chicken thighs; 2 tbsp lime juice; 4 cloves garlic; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp dendê oil; 1 tsp sweet paprika; 1/2 tsp ground cumin; 1 1/2 cups yellow onion; 1 lb 12 oz pumpkin; 1 tbsp vegetable oil; 3/4 tsp smoked paprika; 1 cup coconut milk; 1 1/2 cups water; 1/2 cup fresh cilantro; 1 cup long-grain white rice; 1/3 cup unsweetened shredded coconut; 2 cups hot water; 2 cups cucumber; 1 tbsp olive oil; 1 tbsp cane vinegar or white vinegar; 1 tsp sugar; 1 tsp lime zest; 1/4 cup red onion

An original Brazilian-inspired dish rooted in northeastern flavors: creamy smoky pumpkin quibebe, golden dendê-lime chicken, fragrant toasted coconut rice, and a fresh cucumber salad for balance.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
30 ml lime juice (for marinar the chicken)
12 g garlic (2 cloves for the chicken and 2 for the quibebe)
8 g salt (or to taste, divided)
2 g black pepper (divided)
30 ml dendê oil (for the chicken)
4 g sweet paprika (for the chicken)
2 g ground cumin (for the chicken)
220 g yellow onion (chopped, divided)
800 g pumpkin (pelada and diced small)
15 ml vegetable oil (for the quibebe)
3 g smoked paprika (for the quibebe)
240 ml coconut milk (without sugar)
360 ml water (for cocinar the quibebe)
20 g fresh cilantro (chopped, divided)
200 g long-grain white rice (enjuagado)
25 g unsweetened shredded coconut (for tostar)
480 ml hot water (for the arroz)
250 g cucumber (en medias lunas finas)
15 ml olive oil (for the ensalada)
15 ml cane vinegar or white vinegar (for the ensalada)
4 g sugar (for the ensalada)
2 g lime zest (for the ensalada)
40 g red onion (en pluma fina)

Nutrition facts

per serving

612 kcal

Calories

31 g

Protein

48 g

Carbs

33 g

Fat

4 g

Fiber

44 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
1. In a bowl, combine the chicken with the lime juice, 2 minced garlic cloves, 1 teaspoon salt, 1/4 teaspoon black pepper, sweet paprika, cumin, and 1 tablespoon dendê oil. Marinate for 15 minutes in the refrigerator.
2
2. For the quibebe, heat 1 tablespoon vegetable oil in a medium pot over medium heat. Sauté half of the yellow onion with 2 minced garlic cloves for 3 to 4 minutes, until fragrant.
3
3. Add the pumpkin, smoked paprika, 1/2 teaspoon salt, and the remaining black pepper. Stir well, pour in 1 1/2 cups water, and cook covered over medium-low heat for 18 to 20 minutes, until the pumpkin is very tender.
4
4. Uncover the pot, add the coconut milk, and cook for 5 minutes more. Mash roughly with a spoon or potato masher until creamy but still slightly textured. Stir in half of the chopped cilantro and adjust the salt. Keep warm.
5
5. Meanwhile, make the rice. In a saucepan, toast the shredded coconut over medium heat for 1 to 2 minutes, stirring constantly, until golden. Add the remaining yellow onion and cook 2 minutes more.
6
6. Add the rinsed rice to the saucepan and stir for 1 minute to coat. Pour in 2 cups hot water, add 1/2 teaspoon salt, bring to a boil, cover, and cook over low heat for 15 minutes. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.
7
7. Heat a large skillet over medium-high heat. Brown the marinated chicken with the remaining dendê oil for 4 to 5 minutes per side, until fully cooked and caramelized around the edges. If you prefer to finish it in the oven, transfer it to a baking dish and bake at 400°F / 200°C for 8 to 10 minutes.
8
8. In a small bowl, combine the cucumber, red onion, olive oil, vinegar, sugar, lime zest, a pinch of salt, and the remaining cilantro. Let stand for 5 minutes.
9
9. Serve a base of pumpkin quibebe, top with the dendê chicken, add the toasted coconut rice on the side, and finish with the lime cucumber salad.

Chef tips

For deeper flavor, marinate the chicken for up to 1 hour. The quibebe should be creamy, not fully pureed; a rustic texture makes it more authentic.

Substitutions

You can use bone-in chicken thighs, adjusting the cooking time. If you cannot find dendê oil, use vegetable oil with an extra pinch of smoked paprika, though the flavor will be less traditional. Cilantro can be replaced with parsley if preferred.

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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