Entree: Brazil – Mato Grosso – Arroz com Pequi (Rice cooked with pequi fruit and chicken, flavored with garlic and cilantro)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 10 min

Total 55 min

Ingredients

- 2 cups (400 g) long-grain white rice
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 8–10 pequi fruits (about 400–500 g) fresh or preserved in oil, pits intact
- 3 tbsp (45 ml) vegetable oil or pequi oil if available
- 1 medium onion, about 6 oz (170 g), finely chopped
- 3 cloves garlic (about 9 g), minced
- 4 cups (960 ml) chicken broth
- 2 bay leaves
- 1 tsp (5 g) fine salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 cup (4 g) chopped fresh cilantro, plus extra for garnish
- 1 tbsp (15 ml) lime juice (optional)

Instructions

1. Pat chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp pepper. In a large heavy pot or Dutch oven over medium-high heat, brown the chicken in 2 tbsp (30 ml) of oil, 4–5 minutes per side until golden; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and the chopped onion. Sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
3. Add the pequi fruits to the pot and gently press them with a spoon to release some oil and pulp; cook 2–3 minutes. Note: pequi contain hard pits—do not bite into pits when eating.
4. Stir in the rice to coat with oil and pequi pulp, toasting briefly for 1–2 minutes. Return the browned chicken to the pot, nestling pieces into the rice.
5. Pour in the chicken broth and add the bay leaves, remaining salt and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18–22 minutes, until rice is tender and liquid absorbed.
6. Remove from heat and let rest, covered, for 8–10 minutes. Discard bay leaves, gently fluff rice with a fork, stir in chopped cilantro and lime juice if using.
7. Serve hot, garnished with extra cilantro and caution diners about pequi pits.