Butternut Squash Quibebe with Chicken and Coconut Milk (Quibebe com Frango e Leite de Coco)
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- Written by Cynthia Presser
I was so excited to see the very first few butternut squash of the season showing up at the grocery store! I love all squashes, but the winter ones are my favorites! In Brazil, the varieties that we call winter squashes can be found year round. Every year, I look forward to this season to share some of our delicious recipes. So my first Brazilian recipe of this season will be Quibebe. Don’t be intimidated by the strange name, Quibebe is really easy and quick to make (prep time and cooking time shouldn’t take longer then 25 to 30 minutes). Now, you are thinking: “So what is this”? Ok, Quibebe is a delicious butternut squash stew, usually cooked with some spices and, sometimes, herbs. It is a typical dish from Northeastern Brazil. It is a side dish, but sometimes it is prepared with some kind of meat (very commonly jerk meat) and it becomes a main course. In this recipe, I made a richer version with the addition of chicken breast, coconut milk and fresh herbs. It is to die for! Quibebe is usually served with rice, but you can leave the rice out and make it a Paleo main course. If you are doing it the Paleo way, also remove the dark brown sugar. I hope you try this easy and flavorful Brazilian dish!
Add a commentChicken Parmigiana (Frango à Parmegiana)
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- Written by Cynthia Presser
It might be surprising for most people, but Chicken Parmigiana is a well beloved recipe in Brazil! Just like most Brazilian dishes, it is usually served with rice and beans on the side (I guarantee it goes perfectly fine with rice and beans). In this recipe, I make a more traditional move and serve it over linguini. Delicious!!! My husband said it was the best Chicken Parmigiana he has ever had; and he is picky since I turned him into a culinary “critic”. The addition of ham and good quality cheeses (I used a mixture of half mozzarella and half Fontina) also made my version of Chicken Parmigiana extra flavorful. And just in case you were wondering: yes, it is Brazilian comfort food and I especially enjoy it right now, since I am pregnant! Your family will love this one!
Add a commentChicken with Cream of Corn (Frango com Creme de Milho)
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- Written by Cynthia Presser
My mom used to make this recipe and serve with slow roasted meat. I can’t remember the name of the cut of meat, but I can remember the delicious flavor of the Cream of Corn. Nutty, sweet, and creamy this recipe is Brazilian comfort food (I know… I know… one more recipe that is all about my pregnancy cravings). My favorite way to serve this cream is over perfectly baked, moist chicken breast. This recipe is an easy and flavorful way to take advantage of the sweet corn season, but frozen corn kernels could serve as a substitute if fresh is unavailable. The whole family will enjoy this healthy meal!
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Baked Pumpkin with Chicken, Coconut Milk and Cranberries
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- Written by Cynthia Presser
Cranberries and pumpkins taste just like the Holidays; coconut milk and fresh herbs add a delicious twist to your Thanksgiving table. Surprise your family with this flavorful dish!
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Chicken Pot Pie, Brazilian Style (Empadão de Frango)
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- Written by Cynthia Presser
This savory chicken pie is a staple in my country, and this particular recipe was passed over to me by my mom and I am proudly passing it down to you. I hope you enjoy this delicious and comforting Brazilian style chicken pot pie.
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Coq au Vin with Cachaça, Cilantro and Yuca
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- Written by Cynthia Presser
This is such a warm, comfort type of meal and it is perfect for colder evenings. Cilantro, yuca and cachaça add a little Brazilian touch to this French classic. Just to be fun!
Add a commentMushroom Stuffed Chicken with Coconut Milk-Lemongrass Sauce
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- Written by Cynthia Presser
Stuffed chicken breasts is one of my husband's favorites! So I keep coming up with new ideas to prepare it. I added a Brazilian twist by making a coconut based sauce, but the lemongrass added a Thai twist to it too! I guess I will have to call it a fusion dish! I hope you enjoy this healthy and delicious meal!
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Chicken Fricassee (Brazilian Style)
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- Written by Cynthia Presser
This is a very easy dish that everyone will love! So keep this recipe in mind when you are throwing a party because it can be made in advance; all you have to do after your guests arrive is top it with the cheese and bake for a few minutes. Easy and delicious! Can it get any better then that? In fact, I know something that can make this recipe even better: it is very low in carbs!!!
Add a commentChicken Bobó (Brazilian Chicken Stew)
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- Written by Cynthia Presser
Chicken Bobó is a traditional stew especially popular on the Northeast part of Brazil.
This delight might have an exotic name, but the method is quite simple. The secret to make this recipe so flavorfull and creamy is to cook the yuca in chicken broth, then process it in blender or food processor to use as the thickening agent.
Coconut milk and red palm oil add richness and a beautiful color to this gluten-free recipe.
Add a commentSpicy Thai Chicken Skewers
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- Written by Cynthia Presser
This Thai chicken skewers have a touch of lemongrass.
Add a commentPineapple, and Roasted Red Bell Pepper Crusted Chicken
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- Written by Cynthia Presser
Pineapple, roasted red bell peppers, mint, and hot sauce give this crusted chicken breast a tropical flavor!
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Chicken Stuffed with Creamy Eggplant Parmigiana
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- Written by Cynthia Presser
This recipe is a little twist on my Chicken Stuffed with Eggplant Parmigiana and Herb Sauce recipe. Simply delicious!
Add a commentChicken Stuffed with Eggplant Parmigiana and Herb Sauce
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- Written by Cynthia Presser
This creative dish is a mix of two classics with a few twists. Your dinner guests will love the presentation and love the food even more!
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Herbed Tikka Masala
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- Written by Cynthia Presser
I added a couple of twists to a very popular Indian dish. The result is a more mild, fresh, and cremier dish.
Add a commentCheese Ravioli with Chicken and Wine Sauce
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- Written by Cynthia Presser
This sauce is really easy to make, and really fast too! The variations to this recipe are endless. The cheese ravioli can be substituted for penne or any other pasta. Also, when using this sauce with ravioli, it can be served on small individual plates as a first course or tapas.
Add a commentChicken Marsala with Cream, Garlic and Herbs
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- Written by Cynthia Presser
I bring a fresh twist to classic italian dish by adding fresh herbs and cream. You have to try it!
Chicken Legs with Beer
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- Written by Cynthia Presser
Simple to make, this recipe has a rustic look but some really great flavors!
Add a commentCreamy Rice with Shrimp and Hearts-of-Palm (Arroz Cremoso com Camarão e Palmito)
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- Written by Cynthia Presser
Velvety and creamy, loaded with sweet shrimp and mildly tangy hearts-of-palm, with just a hint of citrus, this recipe is one that I am proud to have created from scratch. I try to always solely post recipes that are delicious and, also, relate to my background; but occasionally, I dare to say that I created a simply incredibly flavorful dish, that also reflects some of the most amazing tastes of Brazilian cuisine. This time, it is the case.
I am not going to call my Creamy Rice with Shrimp and Hearts-of-Palm an easy recipe – it involves many steps, but they are all very achievable. I promise it is not difficult. Here is what I am begging you: MAKE THIS! YOU WILL LOVE IT!
Enough said.
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Salt Cod with Potatoes and Olives (Bacalhau à Gomes de Sá)
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- Written by Cynthia Presser
Bacalhau à Gomes de Sá is a very traditional dish from Portugal that Brazil decided to make its own – like all the other salt cod recipes ever invented in Portugal.
The method of salting fish or meat, was widely used during the time when Brazil became Portugal’s colony. Therefore, the different recipes and ways to prepare the salt cod were fully embraced by the Brazilians. Wonder why? It’s very tasty and much easier to make than most people would think.
This recipe is called Bacalhau à Gomes de Sá, but if you can’t pronounce that, simply call it Salt Cod with Potatoes and Olives. It is a simple dish that uses only a handful of ingredients. Just watch for timing: it can be prepared in advance, but the salt cod must be soaked for at least 24 hours before cooked. Using salt cod just takes a bit of planning.
Another important thing: use high quality olive oil and olives. I feel like that, besides the salt cod, the stars in this dish are the olive oil and the olives. Good quality, pungent, rich varieties of olives will work best here. The slightly caramelized onions bring a touch of sweetness, and the potatoes will balance everything out and add sustenance to the dish. The eggs make for a pretty topping – and a delicious one – do not skip it!
A big prove that Brazilians have fully embraced salt cod dishes is that these recipes became an Easter tradition down there! On Easter Sunday, a large casserole or skillet is one of the most popular main courses served at the occasion. It has become that kind of special food that everyone looks forward to.
Bacalhau à Gomes de Sá is simple to prepare and full of flavor. I promise that salt cod is really easy to handle! Give it try and maybe you will also want to incorporate this new dish into your traditional repertoire - at Easter or at any time of the year!
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Shrimp with Catupiry (Camarão com Catupiry)
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- Written by Cynthia Presser
When I first moved to the US, I was very surprised to learn that most people - especially those who were cooking and talking about food on TV - did not think that the combination of shrimp (or shellfish in general) and cheese worked well together. I would think: “How in the world?! I bet these people have never been to Brazil!”.
One of my favorite combinations in Brazilian cuisine is shrimp and a creamy cheese called requeijão – which is our nuttier and creamier version of cream cheese.
There is a brand of requeijão named Catupiry – which has an extra luscious texture – that is amazing with shrimp. In fact, they go together so well that there is a dish named “Camarão com Catupiry”. Translating to English, it simply became “Shrimp with Catupiry”.
Several versions of this recipe are available - all of them have the creaminess and luxurious texture in common. Like most dishes from Brazil, white rice (I prefer jasmine) is the side of choice. To add a bit of crunch, shoe string potatoes are usually served on the side too - my husband rolls his eyes every time I add string shoe potatoes to a dish “Oh! This Brazilian thing”. Sorry, we like it. In fact, we love it!
My version is made in one single skillet that goes from stove top to oven. It has garlic, onions, and a bit of brandy for fun – and smoky sweetness. Béchamel sauce smoothers the shrimp before it is topped with Catupiry prior to broiling. It is simple to make.
As I mentioned, in Brazil we eat “Shrimp with Catupiry” over rice and shoe string potatoes, but I can see this recipe being served with slices of crusty bread (like a dip), or even mixed with elbow pasta for a Brazilian version of mac n’ cheese.
If you think that shrimp and cheese don’t go well together, give this recipe a shot. I bet that you will change your mind.
More Articles...
- Crab and Coconut Brazilian "Risotto" with Mango Salsa ("Risoto" de Carangueijo e Coco com Salsa de Manga)
- Brazilian Cuscuz (Cuscuz Paulista)
- Salmon with Passion Fruit Sauce (Salmão ao Molho de Maracujá)
- Fish Moqueca (Moqueca de Peixe)
- My Ultimate Shrimp in a Pumpkin (Camarão na Moranga)
- Cod Casserole with Hearts-of-Palm (Bacalhau Fresco com Palmito ao Molho Branco)
- Jamaican Style Fish and Shrimp with Coconut Milk, Papaya and Plantains
- Fish Tacos with Mango-Jalapeno Slaw
- Shrimp in a Pumpkin (Camarão na Moranga)
- Salmon with Mango Sauce and Coconut Rice