brazilian

Caipirinha (Brazilian famous drink)

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Caipirinha (Brazilian famous drink)

  • 1 lime, sliced (or kiwi, strawberries, passion fruit)141617
  • 3 tablespoons sugar
  • ½ cup cachaça (Brazilian spirit, vodka, sake)
  • ¼ cup spring water
  • Ice cubes

In a large cup a
dd the slices of lime and the sugar. Muddle the mixtures until well incorporated. It should look like a paste.
Add the cachaça, and water and stir. Add some ice cubes and serve it immediately.

Brazilian Cheese Bread (Pão-de-queijo)

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Brazilian Cheese Bread (Pão-de-queijo)

  • 3 cups tapioca starchpao de queijo
  • 3 eggs
  • 1 cup milk
  • 3/4 cup vegetable oil
  • 1 teaspoon salt
  • 3/4 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • Grated Parmesan cheese, for sprinkling

Preheat oven to 400 degrees F. Add tapioca starch, eggs, milk, vegetable oil and salt to a blender. Blend for 40 seconds, or until mixture is smooth. Transfer to a large mixing bowl and gently fold in shredded mozzarella and shredded Parmesan. Spray a large mini muffin pan (at least 30 cups) with vegetable oil. Divide cheese bread mixture into cups  and sprinkle grated Parmesan on top. Bake for 20 to 22 minutes, or until top turns golden brown. If using a convection oven, preheat to 375 degrees F and bake for 15 minutes, or until top turns golden brown. Remove from oven and serve immediately.

Yields 30 units

Chicken Bobó (Brazilian Chicken Stew)

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Chicken Bobó (Brazilian Chicken Stew)

  • 1 pound yuca root
  • 3 cups chicken broth
  • 2f_227438 tablespoons vegetable oil
  • 2 pounds chicken breast, diced
  • 1 large onion, finely sliced
  • 1 red bell pepper, seeded and finely sliced
  • 1 green bell pepper, seeded and finely sliced
  • 2 large garlic cloves, minced
  • 3 roma tomatoes, chopped
  • 1 cup coconut milk
  • ½ cup red palm oil (see note)
  • 2 tablespoons red chili paste
  • 1 cup chopped cilantro
  • 1 cup chopped scallions
  • Salt and pepper

Peel the yuca root and cut it in halt, crosswise. Transfer to a large sauce pan and add the chicken broth. Boil on medium heat until the yuca is soft, about 50 minutes.

Transfer the yuca to a plate, but reserve the liquid from the pan. Let it cool for 10 minutes and remove the steam from the center. While still warm, mash yuca with a fork or potato masher.

Transfer the yuca and the cooking liquid to a blender. Blend it until smooth. Set aside.

While the yucca is cooking, heat the vegetable oil until shimmering. Add the chicken and sear, about 2 minutes. Add the onions, red bell pepper, green bell pepper, and garlic. Cook it for about 5 minutes. Stir in the tomatoes. Close the lid and cook until all vegetables are soft and chicken is cooked through, 7 minutes. Add the yuca, coconut milk, red palm oil, and red chili paste and cook for another 2 minutes. Remove from heat and add the cilantro, scallions, salt and pepper. Serve it with a side of rice.

Bobó is a traditional Brazilian stew that can be made with chicken, shrimp, or fish.

Serves 6