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Chicken vatapa

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Chicken vatapa


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Tempo de preparo

50 min(s)


5 servings

Renato Ferreira

  • Ingredients
  • Recipe
  • Cooked chicken with plenty of sauce500 g
  • Coconut milk1 l
  • Large seedless tomato1 unit(s)
  • Large onion1 unit(s)
  • Garlic Cloves2 unit(s)
  • Pepper1/2 unit(s)
  • Coriander to taste
  • Small Ginger Root1/2 unit(s)
  • Cashew Nuts100 g
  • Roasted Peanuts100 g
  • Oil2 tablespoon
  • paprika, black pepper and cumin. to taste
  • Fine cassava flour300 g
  • Palm oil1 tablespoon
  1. In a bowl, separate the chicken from the sauce, shred the chicken and reserve the two separately.
  2. In a pan add the oil and the chopped vegetables and take it to the fire to sauté, when they are sautéed add the black pepper, cumin and paprika and stir to mix everything turn off the heat and set aside.
  3. In the blender, add a glass of water, coconut milk and ginger, hit for 3 minutes in a sieve, pass to strain and book.
  4. Return the already strained coconut milk to the blender, add the peanuts, cashews, the vegetables that were sautéed and the spoon of palm oil and beat again for another 5 minutes until everything is crushed.
  5. Pour into a pan and put the strained chicken sauce, shredded chicken and salt.
  6. With the help of a wooden spoon, start to stir the mixture and add the cassava flour little by little until it dissolves.
  7. Bring to the fire, stirring constantly, until the broth thickens, when it has a porridge texture, it's ready. Remove from heat and serve with rice and chicken.

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