Brazilian recipe
Classic Creamy Chicken Bobó (Bobó de frango)
Discover how to make this comforting and velvety Caribbean-adjacent Brazilian stew, featuring tender chicken cooked in a rich, flavorful cassava base.
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Ingredients
1 kg chicken breast, cubed
4 large onions, sliced into rounds
1 small onion, finely diced
10 garlic cloves, mashed
1 kg cassava (manioc/yuca)
2 tablespoons azeite de dendê
200 ml coconut milk
500 ml white cachaça
2 tablespoons olive oil
4 tablespoons tomato sauce
1 liter chicken stock
Salt to taste
Black pepper to taste
Fresh parsley, chopped for garnish
4 large onions, sliced into rounds
1 small onion, finely diced
10 garlic cloves, mashed
1 kg cassava (manioc/yuca)
2 tablespoons azeite de dendê
200 ml coconut milk
500 ml white cachaça
2 tablespoons olive oil
4 tablespoons tomato sauce
1 liter chicken stock
Salt to taste
Black pepper to taste
Fresh parsley, chopped for garnish
Where to find ingredients
You can find chicken breast, onions, garlic, and fresh herbs at local markets or supermarkets in Bridgetown. Cassava (often sold as yuca), coconut milk, and tomato sauce are readily available in the produce or international aisles. For specialized ingredients like azeite de dendê and cachaça, look for Caribbean or Latin American specialty grocers, as these are essential for the authentic profile of the dish.
Preparation method
- Peel the cassava and place it in a large pot, preferably a clay one.
- Layer the sliced onions on top of the cassava pieces.
- Season with salt and pour in the chicken stock.
- Cook over low heat until the cassava is very soft and tender.
- Remove the cassava from the heat and mash or blend it while still hot.
- Set aside the liquid from the cooking pot.
- In a separate large pot, sauté the mashed garlic and diced onion in olive oil until golden.
- Add the cubed chicken and sear until well browned.
- Add 4 tablespoons of the cachaça and allow the alcohol to evaporate completely.
- Reserve the remaining cachaça for the rest of the cooking process.
- Stir in the azeite de dendê, tomato sauce, and the reserved cooking broth into the chicken mixture.
- Season with salt and black pepper to taste.
- Lower the heat and simmer until the chicken is cooked through.
- Remove the chicken pieces from the pot and set them aside.
- Place the pot containing the chicken broth back onto the heat.
- Whisk in the mashed cassava and the coconut milk.
- Simmer over low heat, stirring constantly, for about 10 minutes until a thick, uniform cream forms.
- Fold the reserved chicken back into the cassava cream and let it heat through.
- Turn off the heat and stir in the freshly chopped parsley.
- Transfer the chicken bobó to a serving platter and serve immediately while hot.
Observations
The chicken bobó is a staple of Brazilian comfort food, cherished for its luxurious, velvety texture and deep, layered flavors. This traditional preparation features diced chicken breast, slow-cooked and mashed cassava (often known as manioc or yuca), creamy coconut milk, and the distinctive, earthy punch of azeite de dendê (red palm oil), resulting in a dish that is both hearty and silky.
Perfect for a Sunday family lunch or a sophisticated dinner party, this dish balances the starchy, creamy consistency of the processed cassava with a savory, aromatic base. The result is a comforting, golden-hued stew that coats the tender pieces of sautéed chicken beautifully.
Perfect for a Sunday family lunch or a sophisticated dinner party, this dish balances the starchy, creamy consistency of the processed cassava with a savory, aromatic base. The result is a comforting, golden-hued stew that coats the tender pieces of sautéed chicken beautifully.
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