Virado à Baiana de Frango Chicken and Rice with Collard Greens

Pat the chicken thighs dry with paper towels. Season all over with salt, black pepper, paprika, minced garlic, and a generous squeeze of lime juice. Rub the seasonings into the meat and let it rest at room temperature for 10 minutes.

In a large Dutch oven or heavy pot, heat 2 tablespoons of sunflower oil over medium-high heat. When the oil shimmers, add the seasoned chicken thighs skin-side down. Sear without moving for 4-5 minutes until the skin is deeply golden and crispy. Flip and cook 2 minutes more.

Remove the chicken and set aside. In the same pot, add the diced onion and sliced garlic (3 cloves). Sauté over medium heat for 3-4 minutes until the onion is soft and fragrant.

Add the diced tomato and bell pepper. Cook, stirring, for 5 minutes until the tomatoes break down and the sofrito thickens into a rich, fragrant base.

Pour in the chicken broth and bring to a gentle simmer. Nestle the chicken thighs back into the pot, skin-side up. Cover tightly and reduce heat to low. Braise for 20-25 minutes until the chicken is tender and cooked through.

While the chicken braises, rinse the white rice in cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon of sunflower oil over medium heat. Add the rice and stir to coat in the oil, toasting for 1 minute.

Add 640ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and keep warm.

In a small pot, add the drained black beans with a splash of water or chicken broth. Season with a pinch of salt and heat over medium-low, stirring occasionally, for 5-8 minutes until warmed through and slightly thickened. Mash a few beans against the side of the pot to create a creamy texture.

In a large skillet, heat 2 tablespoons of sunflower oil over medium heat. Add the minced garlic (2 cloves) and cook for 30 seconds until fragrant and golden.

Add the chopped kale and a pinch of salt. Toss to coat in the garlicky oil. Sauté for 6-8 minutes, tossing occasionally, until the kale is tender but still bright green. Remove from heat.

Divide the fluffy white rice among four deep plates or bowls, spreading it as a base layer.

Spoon the warmed black beans alongside the rice.

Place 2 braised chicken thighs on top of each plate, and arrange the sautéed kale alongside.

Ladle a spoonful of the braising sauce from the pot over the chicken and rice. Finish with a generous scatter of fresh cilantro and lime wedges on the side for squeezing over everything.