Brazilian recipe
Traditional Chicken Bobó (Bobó de frango)
A faithful Brazilian recipe for traditional chicken bobó, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 kg of chicken breast cortado in cubes
4 onions grandes sliced
1 onion pequena chopped
10 cloves of garlic socados
1 kg of macaxeira (aipim/cassava)
2 tablespoons of dendê oil
200 ml of coconut milk
1/2 litre of cachacthe branca
2 tablespoons of olive oil
4 tablespoons of sauce of tomato
1 litre of stock of chicken
Sal to taste
Pimenta-of the-reino to taste
Salsinha chopped for dusting
4 onions grandes sliced
1 onion pequena chopped
10 cloves of garlic socados
1 kg of macaxeira (aipim/cassava)
2 tablespoons of dendê oil
200 ml of coconut milk
1/2 litre of cachacthe branca
2 tablespoons of olive oil
4 tablespoons of sauce of tomato
1 litre of stock of chicken
Sal to taste
Pimenta-of the-reino to taste
Salsinha chopped for dusting
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Descasque the macaxeira and place in the pan grande, preferencialmente of barro
- Facthe the camada of onion in rodela sobre the macaxeira
- Season with sal and Cover with the stock of chicken
- Take to cook in low heat ate that the macaxeira esteja bem cooked
- Remove the macaxeira of the heat and triture ainda hot
- Set aside the water of the cooking of the macaxeira
- in outra pan grande, Brown the garlic socado with the onion chopped in olive oil
- Add the chicken in cubes and Saute bem ate brown
- Add 4 tablespoons of cachacthe and Let the alcool evaporar completamente
- O restante of the cachacthe (meio litro) sera usado in the cooking
- Mix the dendê oil, the sauce of tomato and the stock of chicken to the refogado
- Season with sal and pepper-of the-reino to taste
- Lower the heat and cook ate that the chicken esteja cooked
- Remove the pedacthe of chicken and reserve
- Return the pan with the stock of cooking of the chicken to the heat
- Add the macaxeira triturada and the coconut milk to the stock
- Cook in low heat, stirring constantly, for cerca of 10 minutes, ate obter the cream espesso
- Add the pedacthe of chicken reservados to the cream of macaxeira and Let aquecer
- Turn off the heat and mix the parsley chopped
- Transfer the bobo of chicken to the travessa and Serve hot
Observations
This recipe keeps the Brazilian identity of Bobó de frango, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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