Brazilian recipe
Classic Bobó de Frango: A Traditional Recipe (Bobó de frango)
Experience a rich, velvety chicken stew made with cassava and a medley of authentic spices. This comforting, creamy dish is perfect for a special family meal.
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Ingredients
1 kg chicken breast, cubed
4 large onions, sliced
1 small onion, finely diced
10 garlic cloves, crushed
1 kg macaxeira (cassava/yuca)
2 tablespoons azeite de dendê (red palm oil)
200 ml coconut milk
1/2 litre white cachaça
2 tablespoons olive oil
4 tablespoons tomato purée
1 litre chicken stock
Salt to taste
Black pepper to taste
Fresh parsley, chopped for garnish
4 large onions, sliced
1 small onion, finely diced
10 garlic cloves, crushed
1 kg macaxeira (cassava/yuca)
2 tablespoons azeite de dendê (red palm oil)
200 ml coconut milk
1/2 litre white cachaça
2 tablespoons olive oil
4 tablespoons tomato purée
1 litre chicken stock
Salt to taste
Black pepper to taste
Fresh parsley, chopped for garnish
Where to find ingredients
Find fresh chicken and produce at local supermarkets or independent greengrocers. Specialized Brazilian ingredients like azeite de dendê, high-quality cachaça, and quality frozen or fresh cassava (macaxeira) are best sourced from ethnic grocery stores or international food merchants. If unavailable, ensure the cassava is thoroughly peeled and fibrous parts are removed.
Preparation method
- Peel the macaxeira and place it in a large, heavy-bottomed pot, ideally a clay pot.
- Arrange a layer of sliced onions over the macaxeira.
- Season with salt and cover with the chicken stock.
- Cook over low heat until the macaxeira is tender and thoroughly cooked through.
- Remove the macaxeira from the heat and mash it thoroughly while still warm.
- Set aside the liquid remaining from the boiling process.
- In a separate large pot, brown the crushed garlic and diced onion in olive oil.
- Add the cubed chicken and sauté well until nicely browned.
- Deglaze the pan with 4 tablespoons of cachaça, allowing the alcohol to evaporate completely.
- Use the remaining cachaça (approx. 500 ml) for the next stage of simmering.
- Stir in the azeite de dendê, tomato purée, and the chicken stock into the sautéed mixture.
- Season with salt and black pepper to taste.
- Reduce the heat and simmer until the chicken is cooked through.
- Remove the chicken pieces from the liquid and set them aside.
- Return the pot with the chicken poaching liquid to the heat.
- Add the mashed macaxeira and the coconut milk to the liquid base.
- Cook over low heat, stirring constantly for about 10 minutes, until a thick cream forms.
- Fold the reserved chicken pieces back into the creamy cassava base and allow it to heat through.
- Turn off the heat and stir in the fresh parsley.
- Transfer the bobó de frango to a serving platter and serve piping hot.
Observations
The chicken bobó is a staple of Brazilian cuisine, cherished for its smooth texture and bold, tropical profile. This traditional method combines bite-sized chicken breast with boiled, mashed macaxeira (cassava/yuca), coconut cream, and the essential, vibrant touch of azeite de dendê (red palm oil), resulting in an exceptionally creamy finish.
Perfect for a weekend family gathering or impressing dinner guests, this chicken stew is straightforward to assemble and rewards you with a truly comforting bowl. The starch from the cooked and blended cassava creates a thick base that perfectly coats each seared piece of chicken, resulting in a dish that is deeply satisfying.
Perfect for a weekend family gathering or impressing dinner guests, this chicken stew is straightforward to assemble and rewards you with a truly comforting bowl. The starch from the cooked and blended cassava creates a thick base that perfectly coats each seared piece of chicken, resulting in a dish that is deeply satisfying.
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