Brazilian Chicken Vatapá
- 🥖 4 large stale French rolls
- 🍗 500 grams of cooked, shredded chicken breast
- 💧 1.2 liters of water initially, add more as needed
- 🧄 4 cloves of garlic, crushed
- 🧅 ½ medium onion, chopped
- 🌿 1 bunch of cilantro, divided
- 🌿 5 tablespoons of palm oil, azeite de dendê
- 🌶️ 1 'dedo de moça' chili, deseeded and chopped
- 🌱 1 teaspoon of annatto powder
- 📒 1 teaspoon of saffron or turmeric
- 🧂 Salt to taste
- 🥥 200 ml of coconut milk
- 🌶️ ½ red bell pepper, chopped
- 🌶️ ½ green bell pepper, chopped
- 🍅 2 tomatoes, peeled and chopped
Embark on a culinary journey to Bahia with this traditional Brazilian Chicken Vatapá recipe. A savory, creamy dish blending tender shredded chicken with vegetables, spices, and coconut milk, creating a comforting and flavorful main course.
Vatapá de Frango is a beloved traditional dish hailing from Bahia, Brazil. Renowned for its creamy and vibrant flavors, this chicken vatapá combines savory ingredients like coconut milk and palm oil in a harmonious blend. It's typically served alongside white rice, making it a comforting and nourishing main course.
Ingredients
🥖 4 stale French rolls, cut into pieces
🍗 500g cooked and shredded chicken breast
💧 1 to 1.5 liters water, to soften bread
🧄 4 mashed garlic cloves
🧅 ½ medium onion, chopped
🌿 1 bunch fresh cilantro (half used in cooking, half for garnish)
🌴 5 tablespoons palm oil Azeite de Dendê
🌶️ 1 chopped finger pepper (pimenta dedo de moça), seeds removed
🟠 1 teaspoon annatto powder (colorau)
⚡ 1 teaspoon saffron (açafrão)
🧂 Salt, precise amount determined
🥥 200 ml coconut milk
🌶️ ½ red bell pepper, diced
🌿 ½ green bell pepper, diced
🍅 2 tomatoes, peeled and diced
Instructions
1- Prepare the Bread:
- Place the stale French roll pieces in a large glass bowl.
- Pour 1 to 1.5 liters of water over the bread to soak and soften it. Ensure all pieces are submerged, adding more water if necessary. Set aside.
2- Sauté Aromatics:
- Heat 5 tablespoons of palm oil in a large non-stick pan over high heat on the Brastemp stovetop.
- Add the chopped onion and mashed garlic cloves, sautéing lightly until fragrant.
- Stir in the diced red and green bell peppers, followed by the peeled and diced tomatoes. Continue sautéing.
3- Combine with Chicken:
- Add the shredded chicken to the pan, mixing well with the aromatics.
- Incorporate the chopped finger pepper (seeds removed), annatto powder, and saffron. Stir thoroughly.
- Season with salt to taste.
- Tear half the bunch of cilantro and add it by hand, gently stirring to mix the flavors.
4- Blend and Cook:
- Blend the softened bread and soaking water together in the Black & Decker blender until smooth and creamy.
- Pour the bread mixture into the sautéed chicken and vegetables in the pan.
- Stir in the coconut milk and increase the heat, mixing continuously until the vatapá reaches a creamy consistency, avoiding a polenta-like thickness.
5- Garnish and Serve:
- Turn off the heat when the required creaminess is achieved.
- Garnish with remaining cilantro leaves.
- Serve the vatapá hot alongside white rice.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: Approximately 450
Protein: 30g
Fat: 18g
Carbohydrates: 35g
Equipment: Large glass bowl, Spoon, Measuring cup, Black & Decker blender, Large non-stick pan, Brastemp gas stovetop, Red silicone spatula, Green cutting board, Small ceramic cups, Small clear glass, Pink serving plate, Fork, Trivet, Electrolux microwave, Brastemp refrigerator
Cooking Tips
- To ensure the vatapá has the right consistency, adjust the water amount used in blending the bread.
- Tearing cilantro releases more flavor, and using the tender stems can enhance the freshness.
- For added spiciness, incorporate more finger peppers or hot sauce.
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