Entree: Brazil – Central Culinary Region – Arroz com Pequi (Rice cooked with native pequi fruit and regional seasonings, often with chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Additional 5 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil or annatto oil
- 1 lb (450 g) boneless chicken thighs, trimmed and cut into 1-inch pieces (approx. 3–4 thighs)
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 2 cups (400 g) long-grain white rice, rinsed and drained
- 1 cup (150 g) pequi pulp or about 8 fresh pequi fruits, split (use canned pequi in oil if fresh unavailable)
- 3 1/2 cups (830 ml) chicken stock, hot
- 1 small tomato, seeded and chopped (about 1/2 cup / 80 g)
- 1/4 cup (15 g) chopped fresh cilantro (coentro)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2 g) ground cumin (optional, regional variation)
- 2 tbsp (30 g) chopped green onions for garnish

Instructions

1. Heat the oil in a heavy-bottomed pot over medium-high heat. Add the chicken pieces and brown on all sides, 5–7 minutes. Remove and set aside.
2. In the same pot, reduce heat to medium and sauté the chopped onion until translucent, 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the rice and cook, stirring, for 1–2 minutes to coat the grains. Add the chopped tomato, pequi pulp (or split fruits), browned chicken, cumin if using, salt, and pepper.
4. Pour in the hot chicken stock, bring to a gentle boil, then reduce heat to low, cover, and simmer until rice is tender and liquid absorbed, 18–22 minutes.
5. Remove from heat and let stand, covered, for 5 minutes. Gently fluff with a fork, fold in chopped cilantro, and adjust seasoning.
6. Serve hot, garnished with green onions. Traditionally accompanied by beans or a simple salad from the Central region.