Share
- Ingredients
- Recipe
- Dry salt breads3 unit(s)
- Onion2 unit(s)
- Green Coriander1 unit(s)
- Knorr1 unit(s)
- Coconut milk1 unit(s)
- Shredded Chicken1 kg
- Palm oil1 tablespoon
- Milk1 l
- In a large bowl, add the slice or bread, the chopped onion, the chopped parsley, the chicken stock cube, pour the hot milk over it, stir and let it rest covered with a cloth for 10 minutes.
- Beat the mixture in the blender and add the broth from the cooking of the chicken and the coconut milk, the point is medium porridge, as it will still thicken.
- Bring to the fire in a large pan, stir constantly, otherwise it will stick to the bottom of the pan, it will be ready to put the chicken when it starts to release bubbles, stir some more time and add the palm oil.
- Keep stirring for another 5 minutes to incorporate the oil, the total cooking time is about 30 minutes.
Did you like this recipe?
You may also like
bread vatapá
simple vatapá
Vatapd
Vatapd
By
