Editorial sample recipeBrazilianintermediateDairy-FreeHalal

Brazilian Creamy Cashew Vatapá With Tender Chicken

Name: Brazilian Creamy Cashew Vatapá With Tender Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces; 3 tbsp red palm oil, also known as azeite de dendê; 0.5 cup roasted unsalted cashews; 0.25 cup roasted unsalted peanuts; 13.5 fl oz full-fat coconut milk, one standard can; 0.5 cup plain breadcrumbs; 1 cup halal chicken broth; 1 medium yellow onion, finely chopped; 4 clove garlic, minced; 1 tbsp fresh ginger, grated

A rich Bahian stew featuring chicken simmered in a velvety sauce of ground cashews, peanuts, coconut milk, and vibrant red palm oil.

Prep: 20 min
Cook: 30 min
Total: 50 min

Technique to learn

Nut paste thickening

Blending roasted nuts with liquid to create an emulsified, rich binder that thickens stews naturally without flour slurries.

Instructions

Step 1: Combine cashews, peanuts, breadcrumbs, coconut milk, and half of the chicken broth in a high-speed blender; process until completely smooth and thick.

Step 2: Heat one tablespoon of red palm oil in a large deep skillet or Dutch oven over medium heat.

Step 3: Season chicken pieces lightly with salt, add to the skillet, and sear for 5 to 6 minutes until lightly browned on all sides, then transfer to a plate.

Step 4: Add the remaining two tablespoons of red palm oil to the skillet along with chopped onion, minced garlic, and grated ginger, cooking for 4 minutes until fragrant.

Step 5: Pour the blended cashew coconut mixture and the remaining chicken broth into the skillet, stirring constantly until fully integrated.

Step 6: Return the seared chicken to the skillet, lower heat to medium-low, and simmer gently for 15 minutes until sauce thickens to a velvety consistency and chicken reaches an internal temperature of 165 Fahrenheit.

Step 7: Season with salt to taste and serve hot over steamed white rice with cilantro garnishes.

Cooking tips

Pour coconut milk into the blender before adding nuts to prevent the blades from clogging.
Red palm oil gives vatapá its distinctive golden color and earthy flavor; do not substitute with regular cooking oil if possible.
Original home-cooking adaptation inspired by Brazilian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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