Brazil

Cooked chicken with plenty of sauce

Coconut milk

Large seedless tomato

Large onion

Garlic Cloves

Pepper

Coriander

Small Ginger Root

Cashew Nuts

Roasted Peanuts

paprika, black pepper and cumin.

Fine cassava flour

Palm oil

Chicken vatapa

Em um recipiente separe o frango do molho, desfie o frango  e reserve os dois separadamente.

In a bowl, separate the chicken from the sauce, shred the chicken and reserve the two separately.

Em uma panela adicione o óleo e as verduras picadas e leve ao fogo para refougar, quando estiver refougardas adicione a pimenta do reino o cominho e o colorau e mexa para misturar tudo desligue o fogo e reserve.

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.

No liquidificador adicione um copo de água o leite de coco e a gengibre bata por 3 minutos em uma peneira passe para coar e reserve.

In the blender, add a glass of water, coconut milk and ginger, hit for 3 minutes in a sieve, pass to strain and book.

Volte com o leite de coco já coado ao liquidificador, adicione o amendoim, a castanha de caju, as verduras que foi refogada e a colher de azeite de dendê e bata novamente por mais 5 minutos até triturar tudo.

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.

Despeje dentro de uma panela e coloque o molho de frango coado, o frango desfiado e sal.

Pour into a pan and put the strained chicken sauce, shredded chicken and salt.

Com a ajuda de uma colher de pau comece a mexer a mistura e vá adicionando a farinha de mandioca aos pouquinhos ate se dissolver.

With the help of a wooden spoon, start to stir the mixture and add the cassava flour little by little until it dissolves.

Leve ao fogo mexendo sem para até o caldo engrossar, quando estiver na textura de mingau já está pronto. Retire do fogo e sirva com arroz e galinha.

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.

Chicken vatapa

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