Chicken, Bean, and Garlic Farofa Stir-Fry
You know that leftover rice and beans staring at you in the fridge? Here they turn into a respectable stir-fry with golden chicken, garlic farofa, and fresh herbs. It's happy meal prep food, made in one pot and without drama.
Author
cozinha_joao
Instructions
Season the chicken fillets with lemon, 2 crushed garlic cloves, paprika, cumin, salt, and pepper. Let it rest for 10 minutes while you prepare the rice, beans, and seasonings.
💡 Tip: Thin fillets absorb seasoning quickly; if thick, slice them in half horizontally to save cooking time.
About 10 min
Heat 1 tablespoon of olive oil in a large skillet and brown the chicken for 4 to 5 minutes on each side until cooked and nicely colored. Remove to a cutting board and shred into large pieces.
💡 Tip: Don't stir constantly: let it form a crust that adds flavor to a well-prepared lunch.
About 10 min
In the same skillet, add another tablespoon of olive oil. Sauté the onion for 2 minutes, then add the chopped garlic, tomato, and bell pepper, and cook until wilted without turning into sauce.
💡 Tip: If there's a bit stuck from the chicken, even better: scrape with a spoon and bring that flavor into the sauté.
About 6 min
Add the drained beans and mix for 2 minutes. Add the cooked rice and shredded chicken, stirring gently to heat everything without mashing the grains.
💡 Tip: A little bit of bean broth helps to bring the dish together; too much turns it into mush, so be gentle.
About 5 min
Make a space in the center, add the last tablespoon of olive oil, and gradually add the cassava flour. Mix until it is moist and fluffy, adjust salt, and finish with fresh herbs. Serve with quick sautéed kale if available.
💡 Tip: Add the flour slowly: the right consistency is a stir-fry with farofa embracing everything, not cement.
About 4 min
