Brazilian · intermediate
Brazilian Creamy Cashew Vatapá With Tender Chicken
A rich Bahian stew featuring chicken simmered in a velvety sauce of ground cashews, peanuts, coconut milk, and vibrant red palm oil.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine cashews, peanuts, breadcrumbs, coconut milk, and half of the chicken broth in a high-speed blender; process until completely smooth and thick.
- 02
Heat one tablespoon of red palm oil in a large deep skillet or Dutch oven over medium heat.
- 03
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.
- 04
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.
- 05
Pour the blended cashew coconut mixture and the remaining chicken broth into the skillet, stirring constantly until fully integrated.
- 06
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.
- 07
Season with salt to taste and serve hot over steamed white rice with cilantro garnishes.
A LITTLE KITCHEN KNOW-HOW
Nut paste thickening
Blending roasted nuts with liquid to create an emulsified, rich binder that thickens stews naturally without flour slurries.
Notes from the kitchen
- 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.