Brazilian Cashew Chicken with Coconut Rice

Ingredients & Substitutes

Instructions

1. 1

   Season 500 grams of chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet or pot over medium-high heat, then add the seasoned chicken and cook until browned on all sides, about 5-7 minutes, before removing the chicken and setting it aside.

3. 3

   Add 1 chopped large onion, 1 diced red bell pepper, and 1 diced green bell pepper to the same skillet, cooking for 5-7 minutes until softened, then stir in 2 minced garlic cloves and cook for 1 more minute until fragrant.

4. 4

   Pour in 400 ml of coconut milk into the skillet, bring the mixture to a gentle simmer, then return the cooked chicken to the pot and let it simmer for 15 minutes, allowing the flavors to meld.

5. 5

   While the chicken simmers, combine 1 cup of jasmine rice, 400 ml of coconut milk, 1 cup of water, and 0.5 teaspoon of salt in a medium saucepan, bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes until the liquid is absorbed and rice is tender.

6. 6

   Stir 0.5 cup of roasted unsalted cashews and 1 tablespoon of lime juice into the chicken mixture, cooking for an additional 2 minutes, then remove from heat.

7. 7

   Garnish the Brazilian cashew chicken with 0.25 cup of fresh chopped cilantro before serving it immediately alongside the fluffy coconut rice.