Brazilian recipe
Classic Creamy Chicken Stew (Bobó de frango)
A rich and velvety chicken stew thickened with cassava, infused with coconut milk and the distinctive aroma of palm oil. A truly comforting Brazilian staple.
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Ingredients
1 kg chicken breast, cubed
4 large onions, sliced
1 small onion, finely diced
10 cloves garlic, crushed
1 kg macaxeira (peeled and cut into chunks)
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
1 small onion, finely diced
10 cloves garlic, crushed
1 kg macaxeira (peeled and cut into chunks)
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 in the produce and meat sections of local Micronesian supermarkets. Macaxeira (cassava/yuca), coconut milk, and tomato sauce are generally available in the frozen or canned goods aisles. Azeite de dendê and cachaça are specialized Brazilian ingredients that may require sourcing from international food specialty shops or online gourmet suppliers; there are no direct culinary substitutes that replicate their unique flavor profiles.
Preparation method
- Peel the macaxeira and place it in a large pot, preferably an earthenware clay pot.
- Arrange a layer of sliced onions over the macaxeira.
- Season with salt and cover with the chicken stock.
- Simmer over low heat until the macaxeira is very tender.
- Remove the macaxeira from the heat and mash it while still hot.
- Set aside the liquid used for boiling the macaxeira.
- In a separate large pot, sauté the crushed garlic and diced onion in olive oil until golden.
- Add the cubed chicken and cook thoroughly until nicely browned.
- Deglaze with 4 tablespoons of cachaça and allow the alcohol to evaporate completely.
- Reserve the remaining amount of cachaça for the subsequent cooking stage.
- Stir in the azeite de dendê, tomato sauce, 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 fully cooked through.
- Remove the chicken pieces from the pot and set them aside.
- Return the pot containing the cooking liquid to the stove.
- Incorporate the mashed macaxeira and coconut milk into the broth.
- Cook over low heat, stirring constantly, for about 10 minutes until a thick, uniform cream forms.
- Fold the reserved chicken pieces back into the creamy cassava base and heat through.
- Turn off the heat and stir in the freshly chopped parsley.
- Transfer the finished stew to a serving platter and enjoy while piping hot.
Observations
Bobó de frango is a hallmark of Brazilian home cooking, cherished for its luxurious, velvety texture and deep, complex profile. This traditional method relies on tender cubed chicken breast and a base made from mashed macaxeira (cassava/yuca), which is simmered until tender and then blended into a luscious puree. The addition of coconut milk and the essential finish of azeite de dendê (red palm oil) creates a harmonious, vibrant, and soul-warming dish.
Perfect for a slow Sunday lunch or an impressive dinner with guests, this stew is remarkably balanced. The creamy cassava base clings perfectly to the golden-seared chicken, resulting in a dish that is as satisfying as it is flavorful.
Perfect for a slow Sunday lunch or an impressive dinner with guests, this stew is remarkably balanced. The creamy cassava base clings perfectly to the golden-seared chicken, resulting in a dish that is as satisfying as it is flavorful.
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