BrazilianLunch

Recipe Story

origins & traditions

Vatapá de Frango is a beloved Brazilian dish originating from the state of Bahia, showcasing the rich Afro-Brazilian culinary heritage. This luxurious stew combines tender chicken with a silky sauce made from ground peanuts, cashews, and shrimp, all enriched with coconut milk and traditional palm oil. The addition of fresh ginger, garlic, and hot peppers creates layers of complex flavors that dance on your palate. Traditionally served with white rice and farofa, this dish represents the fusion of African, Portuguese, and indigenous ingredients that define Brazilian cuisine. The creamy texture comes from blending bread soaked in coconut milk with the nuts, creating a velvety base that coats every piece of chicken. While it requires some patience and technique, the result is a restaurant-quality meal that brings the vibrant flavors of Salvador directly to your table.

Instructions

step by step

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Season chicken pieces with salt, black pepper, and lime juice. Let marinate for 15 minutes.
In a blender, combine bread pieces with 1 cup coconut milk and blend until smooth. Set aside.
Toast peanuts and cashews in a dry skillet until fragrant, then grind in food processor until fine.
Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
Add garlic and ginger, cook for 2 minutes until fragrant.
Add chicken pieces and brown on all sides, about 8 minutes.
Stir in tomato paste, paprika, and cayenne pepper. Cook for 2 minutes.
Add the ground nuts, bread mixture, remaining coconut milk, and shrimp. Stir well.
Bring to a simmer, reduce heat to low, and cook for 30 minutes, stirring occasionally.
Add coconut oil and continue cooking for 10 more minutes until sauce is thick and creamy.
Adjust seasoning with salt and hot sauce to taste.
Garnish with fresh cilantro and serve hot over white rice.

Vatapá de Frango

4.0 (55)

A rich and creamy Bahian chicken stew made with coconut milk, peanuts, cashews, and dendê oil, seasoned with ginger and hot peppers. This traditional comfort dish is perfect served over white rice.

medium

1h 15m

6 servings

Ingredients

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Main

800 grams chicken-thigh, cut into chunks
100 grams shrimp, dried and ground

Base

2 cups coconut, milk
2 slices bread, torn into pieces
3 tablespoons tomato-paste

Aromatics

2 pieces onions, finely chopped
6 cloves garlic, minced
2 teaspoons ginger, fresh grated

Seasoning

2 pieces lime, juiced
2 teaspoons paprika
1 teaspoons cayenne
2 teaspoons salt
1 teaspoons black-pepper, freshly ground
1 teaspoons hot-sauce (optional)

Garnish

4 tablespoons cilantro, chopped

Fat

3 tablespoons coconut-oil
2 tablespoons olive-oil

Serving

3 cups rice-white, cooked

Chef Tips

expert advice

•For authentic flavor, use dendê oil (red palm oil) if available instead of coconut oil.

•The dish should have a rich orange-red color.

•If the sauce becomes too thick, add a splash of chicken broth or coconut milk.

•Dried shrimp can be found in Latin or Asian markets and adds essential umami depth.

•For a vegetarian version, substitute tofu for chicken and use vegetable broth.

•The longer this dish sits, the better the flavors meld together, making it perfect for meal prep.

•Some cooks prefer to blend half the sauce for extra creaminess while leaving some texture.

•Adjust the heat level by adding more or less cayenne pepper and hot sauce.

•Traditional accompaniments include white rice, farofa (toasted cassava flour), and sliced okra.

•This dish freezes well for up to 3 months.

Brazilian

👍 Beginner Friendly

40 mineasy