Ingredients
- 600 g chicken breast, in cubes
- 500 g cassava, in pieces
- 1 can coconut milk (400 ml)
- 1 onion, chopped
- 4 garlic cloves
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 bunch cilantro, chopped
- 3 tablespoons olive oil
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Cook the cassava in the mixing bowl with 600 ml water and salt, 25 min/100°C/speed 1.
- Add half the coconut milk and blend 1 min/speed 7. Set the cream aside.
- Put the onion, garlic and bell pepper in the mixing bowl, 5 sec/speed 5.
- Add the oil and sauté 5 min/120°C/speed 1.
- Add the chicken and sear 6 min/120°C/reverse/spoon speed.
- Add the tomato and cook 4 min/120°C/reverse/spoon speed.
- Return the cassava cream and the rest of the coconut milk; cook 10 min/100°C/reverse/spoon speed.
- Sprinkle with cilantro and serve with white rice.
Tips
- If you prefer the classic Bahian flavor, add a tablespoon of palm oil.
- The cream should turn out smooth and silky.
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