Brazilian recipe
Traditional Chicken Bobó: A Classic Home-Cooked Recipe (Bobó de frango)
Discover this velvety and comforting chicken bobó, crafted with mashed cassava and vibrant spices. It is a soulful dish perfect for a special gathering.
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Ingredients
1 kg chicken breast, cubed
4 large onions, sliced
1 small onion, finely chopped
10 cloves garlic, crushed
1 kg macaxeira (cassava), peeled
2 tablespoons azeite de dendê
200 ml coconut milk
500 ml white cachaça
2 tablespoons cooking oil
4 tablespoons tomato sauce
1 liter chicken broth
Salt to taste
Black pepper to taste
Fresh parsley, chopped for garnish
4 large onions, sliced
1 small onion, finely chopped
10 cloves garlic, crushed
1 kg macaxeira (cassava), peeled
2 tablespoons azeite de dendê
200 ml coconut milk
500 ml white cachaça
2 tablespoons cooking oil
4 tablespoons tomato sauce
1 liter chicken broth
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 Belizean markets or supermarkets. For authentic Brazilian ingredients like macaxeira (cassava), azeite de dendê (red palm oil), and cachaça, check specialty food importers or large regional supermarkets that stock international ingredients. As a substitute for fresh macaxeira, you may occasionally find frozen cassava in the freezer aisle.
Preparation method
- Peel the macaxeira and place it into a large pot, preferably an earthenware vessel.
- Layer the sliced onions on top of the macaxeira.
- Season with salt and pour in the chicken broth until covered.
- Simmer over low heat until the macaxeira is fork-tender.
- Remove the macaxeira from the heat and mash it thoroughly while still hot.
- Reserve the cooking liquid from the macaxeira.
- In a separate large pot, sauté the crushed garlic and chopped onion in oil until golden.
- Add the cubed chicken and sear thoroughly until browned.
- Add 4 tablespoons of cachaça and allow the alcohol to evaporate completely.
- The remaining cachaça will be used during the stewing phase.
- Incorporate the azeite de dendê, tomato sauce, and the chicken broth into the sautéed mixture.
- Season with salt and black pepper to taste.
- Reduce the heat and cook until the chicken is fully tender.
- Remove the chicken pieces from the pot and set aside.
- Return the pot with the remaining cooking liquid to the stove.
- Stir in the mashed macaxeira and the coconut milk.
- Simmer 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 heat through.
- Remove from the heat and stir in the chopped fresh parsley.
- Transfer the chicken bobó to a serving dish and serve warm.
Observations
Chicken bobó is a quintessential Brazilian dish, cherished for its smooth texture and rich, layered flavor profile. This traditional recipe features diced chicken breast, tender boiled and puréed macaxeira (cassava), rich coconut milk, and the hallmark addition of azeite de dendê (red palm oil), creating a creamy and deeply satisfying meal.
Perfect for a Sunday family lunch or as a show-stopping dish for guests, this chicken bobó is rewarding to prepare. The marriage of the smooth cassava mash with the savory chicken broth creates a thick, flavorful base that perfectly coats each morsel of seared chicken.
Perfect for a Sunday family lunch or as a show-stopping dish for guests, this chicken bobó is rewarding to prepare. The marriage of the smooth cassava mash with the savory chicken broth creates a thick, flavorful base that perfectly coats each morsel of seared chicken.
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