Remember that whole chicken you roasted a few days ago? Well, now it’s the middle of the week and you got home late. So you don’t want to cook and you’re tired of eating plain chicken leftovers. Never fear! Turn to Brazil for some fast, easy flavor-enhancing tricks.
Vatapa is a traditional rustic Brazilian stew, but there are no uncommon ingredients necessary to create this tropical-tasting dish. Best of all, it’s all done in 30 minutes.
1 teaspoon canola oil
½ cup finely chopped onion
3 garlic cloves, minced
1 tablespoon peeled, grated fresh ginger (purchase ready-to-go in the produce section of Safeway on 3rd Ave.)
1 jalapeno pepper, minced (remove seeds for milder flavoring)
1 cup water
1 (28 oz.) can diced tomatoes with juice
1 (12 oz.) can light beer
¼ cup dry-roasted peanuts
3 cups cooked chicken
½ cup coconut milk
½ cup chopped fresh parsley
½ cup chopped fresh cilantro
1 tablespoon lime juice
½ teaspoon salt
½ teaspoon black pepper
Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, ginger, and jalapeno and sauté 2 minutes or until onion is soft. Stir in water, tomatoes in their juice, and beer. Bring to boil, then cover, reduce heat, and simmer 20 minutes.
Place peanuts in a spice or coffee grinder (or a good old-fashioned nut grinder) and process until finely ground. Add ground peanuts, chicken, and coconut milk to Dutch oven, stirring to combine. Increase heat to medium. Bring mixture to a simmer and cook 5 minutes, stirring occasionally. Stir in parsley, cilantro, lime juice, salt, and pepper.
What’s your favorite thing to do with leftover chicken? Comment welcome, below!