Chicken Vatapá

Name: Chicken Vatapá
Yield: 10
Ingredients: 2 kg of chicken cut into joints; 1 large onion diced; 3 cloves of garlic minced; 2 sprigs of rosemary; 1 tablespoon of thyme; 2 tablespoons of olive oil; 3 liters of hot water; 200 g of rice cream; 2 tablespoons of peanut butter; 1 cup of coconut milk; 500 g of chopped hearts of palm; 1 cup of cabbage; Salt, black pepper, and chopped parsley to taste

1
2 kg of chicken cut into joints
2
1 large onion diced
3
3 cloves of garlic minced
4
2 sprigs of rosemary
5
1 tablespoon of thyme
6
2 tablespoons of olive oil
7
3 liters of hot water
8
200 g of rice cream
9
2 tablespoons of peanut butter
10
1 cup of coconut milk
11
500 g of chopped hearts of palm
12
1 cup of cabbage
13
Salt, black pepper, and chopped parsley to taste

Ingredients

1
2 kg of chicken cut into joints
2
1 large onion diced
3
3 cloves of garlic minced
4
2 sprigs of rosemary
5
1 tablespoon of thyme
6
2 tablespoons of olive oil
7
3 liters of hot water
8
200 g of rice cream
9
2 tablespoons of peanut butter
10
1 cup of coconut milk
11
500 g of chopped hearts of palm
12
1 cup of cabbage
13
Salt, black pepper, and chopped parsley to taste

Directions

1
Season the chicken with salt, black pepper, onion, garlic, rosemary, and thyme
2
Let it rest for 20 minutes
3
Remove the chicken from the bowl and reserve the seasonings
4
Fry the chicken in small pieces in hot olive oil until golden brown on all sides
5
Add to the pan the reserved seasonings and chicken pieces, and fry until the onion is caramelized
6
Add water and cook for an hour
7
Remove the chicken from the pan and shred it
8
Reserve the meat and cooking broth separately
9
Dissolve rice cream in cold cooking broth and add peanut butter and coconut milk
10
Heat over low heat, stirring constantly, until a smooth and thick paste forms
11
Add the chicken, stir delicately, and add chopped hearts of palm and cabbage
12
Correct the seasoning and sprinkle with parsley.