Brazilian Lime Chicken with Rice
Brazilian dinner for one, on the table in 23 minutes. Roughly £1.80 a portion.
Per portion
Calories from protein 21%, carbs 37%, fat 42%. Estimated from the ingredients.
Roughly £1.80 a portion.
Method
- 1
Make Brazilian-style rice: soften the onion and one of the garlic cloves in a little of the oil for 3 minutes, stir in the rice for 1 minute, then add 150ml boiling water and a pinch of salt. Cover and cook on the lowest heat for 12 minutes, then leave covered off the heat. Cooking for more? Once it boils, let it bubble uncovered for 2–3 minutes before you cover it, and allow a few minutes longer: keep it covered until the rice is tender and the liquid absorbed.
- 2
Toss the chicken with the paprika, the other garlic clove, ½ tsp salt and a squeeze of lime juice.
- 3
Fry in a splash of oil over medium heat for 5–6 minutes each side until browned and cooked through with no pink inside (75°C in the thickest part).
- 4
Serve beside the rice with the remaining lime squeezed over and the coriander scattered on top.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/brazilian-lime-chicken-with-rice/
