Gabi's Chicken Vatapá
A beloved Bahian classic, Gabi's chicken vatapá brings together shredded chicken, a silky bread paste, coconut milk, and fragrant palm oil in one deeply satisfying stew. This generous Brazilian recipe is the ultimate crowd-pleaser, packed with warmth and bold tropical flavors. Perfect for family gatherings and big celebrations alike.
🛒 Ingredients
40 servings
- 3 chicken breasts
- 10 day-old bread rolls or white bread slices
- 2 liters (8 cups) whole milk
- 1 bottle palm oil (dendê)
- 1 can coconut milk
- 6 ripe tomatoes
- 1 bell pepper
- 1 onion
- Fresh cilantro and parsley to taste
- Salt, black pepper, and chili flakes to taste
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Directions
- 1
Cook the chicken breasts in salted water until fully tender, then shred them into fine pieces.
- 2
Soak the bread rolls in the milk until completely saturated.
- 3
Blend the soaked bread with its milk into a smooth, pourable paste.
- 4
In a large pot, sauté the shredded chicken with diced tomatoes, bell pepper, onion, and fresh herbs.
- 5
Season generously with salt, black pepper, and chili flakes to taste.
- 6
Add the bread paste and simmer over low heat for about 20 minutes, stirring regularly.
- 7
Stir in the coconut milk and palm oil and cook for another 10 minutes.
- 8
Keep stirring occasionally to prevent the mixture from sticking to the bottom of the pot.
- 9
Serve hot with white rice and crispy potato sticks on the side.
💡 Chef's Tip
Palm oil (dendê) is non-negotiable for the authentic golden color and Bahian flavor — do not substitute it. The vatapá tastes even better the next day once all the flavors have had time to meld together.
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Same category — Poultry
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