Chicken Vatapá

INGREDIENTS

• 6 ROLLS
• 1 LITRE OF MILK
• 190 ML OF COCONUT MILK
• 1 TABLESPOON AND 1 TEASPOON OF ANNATTO
• 2 TABLESPOONS OF OLIVE OIL
• 1 MEDIUM ONION, DICED
• 4 GARLIC CLOVES, MINCED
• ½ PEELED BELL PEPPER, CHOPPED
• 1 CHICKEN BREAST, COOKED AND SHREDDED
• ½ BUNCH OF CORIANDER, CHOPPED
• ½ BUNCH OF GREEN ONIONS, CHOPPED
• SALT AND BLACK PEPPER TO TASTE

PREPARATION

For the cream’s base, moisten the bread with half the milk; allow to soak until falling apart. Cook the remaining milk with coconut milk, the rolls, and 1 tablespoon of annatto for about 1 hour and a half to 2 hours, until it thickens considerably. Blend it in a blender, so it is smooth; set aside. Heat up the olive oil with 1 teaspoon of annatto and braise the onions, the garlic, and bell pepper. Add the chicken and season with salt and black pepper. Mix the chicken in with the cream and cook for 15 minutes. Garnish with coriander and green onions.