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Greatest plates · Main
Brazilian chicken & cassava moqueca bowls
A sunny Bahian-style coconut stew of tender chicken and soft cassava, spooned over rice and finished with lime and coriander.
Serves 4Prep 20 minCook 40 minChicken
Containsno known allergens identified
Protein 21%Carbs 44%Fat 35%
About 620 kcal a serve — 32 g protein, 68 g carbs, 24 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Marinate the chicken
Mix allIn a bowl toss the chicken chunks with half the lime juice, the minced garlic, paprika, cumin and a good pinch of salt. Leave to sit while you prep the vegetables.
In the bowlMarinate →
Boil the cassava
BoilAdd the cassava chunks to a pot of salted boiling water and simmer for about 15 minutes until just tender when pierced, then drain and set aside.
In the potBoil →
15 min
Soften the aromatics
SautéHeat the olive oil in a large deep pan over medium heat and cook the onion, capsicum and carrots for 6–8 minutes until softened and glossy.
Into the panSauté →
8 min · medium
Build the stew
BrownStir in the chopped tomato and cook for 3 minutes, then add the marinated chicken and brown lightly for 5 minutes.
Into the panAdd chicken →
8 min
Simmer in coconut
SimmerPour in the coconut milk and the drained cassava, bring to a gentle simmer and cook uncovered for 15 minutes until the chicken is cooked through and the sauce thickens.
In the panSimmer →
15 min
Cook the rice
RiceWhile the stew simmers, cook the jasmine rice in the rice cooker or a covered pot until fluffy.
In the rice cookerCook rice →
Finish and serve
ServeStir the remaining lime juice and most of the coriander through the moqueca, spoon over rice and scatter with the rest of the coriander.
In the panFinish →
Cook's noteDon't overboil the cassava or it turns to mush — stop when it's just tender. Serve the stew spooned over rice with the cassava alongside.
Estimated per serve
620 kcal · 32 g protein · 68 g carbs · 24 g fatestimates, within ~10%
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