Brazilian recipe
Traditional Chicken Bobó: Easy Homemade Recipe
Deliciously creamy and comforting chicken bobó, prepared with cassava and palate-pleasing spices. Perfect for a special lunch.
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Ingredients
1 kg chicken breast, cut into cubes
4 large onions, sliced
1 small onion, chopped
10 cloves garlic, mashed
1 kg cassava (manioc)
2 tablespoons dendê oil
200 ml coconut milk
1/2 liter white cachaça
2 tablespoons olive oil
4 tablespoons tomato sauce
1 liter chicken broth
Salt to taste
Black pepper to taste
Chopped parsley for sprinkling
4 large onions, sliced
1 small onion, chopped
10 cloves garlic, mashed
1 kg cassava (manioc)
2 tablespoons dendê oil
200 ml coconut milk
1/2 liter white cachaça
2 tablespoons olive oil
4 tablespoons tomato sauce
1 liter chicken broth
Salt to taste
Black pepper to taste
Chopped parsley for sprinkling
Where to find ingredients
Cassava (manioc) is widely available in the produce section of most supermarkets, often labeled as yuca or simply manioc. Dendê oil, a key ingredient for authentic flavor, can typically be found in Latin American or international food aisles of larger supermarkets, or in specialty Latin or Brazilian markets. Coconut milk is a pantry staple found in the international aisle or baking section of most supermarkets. Cachaça, a Brazilian spirit, is available in liquor stores or the spirits section of larger supermarkets. Fresh herbs like parsley are found in the produce section.
Preparation method
- Peel the cassava and place it in a large pot, preferably clay
- Make a layer of sliced onion over the cassava
- Season with salt and cover with chicken broth
- Cook over low heat until the cassava is very tender
- Remove the cassava from heat and mash while still hot
- Reserve the cassava cooking water
- In another large pot, sauté the mashed garlic with the chopped onion in olive oil
- Add the cubed chicken and sauté well until golden
- Add 4 tablespoons of cachaça and let the alcohol evaporate completely
- The remaining half liter of cachaça will be used in the cooking process
- Mix the dendê oil, tomato sauce, and chicken broth into the sautéed mixture
- Season with salt and black pepper to taste
- Lower the heat and cook until the chicken is done
- Remove the chicken pieces and set aside
- Return the pot with the chicken cooking liquid to the heat
- Add the mashed cassava and coconut milk to the broth
- Cook over low heat, stirring constantly, for about 10 minutes, until a thick cream is obtained
- Add the reserved chicken pieces to the cassava cream and let it heat through
- Turn off the heat and mix in the chopped parsley
- Transfer the chicken bobó to a serving dish and serve hot
Observations
Chicken bobó is a classic of Brazilian cuisine, loved for its velvety texture and striking flavor. This traditional recipe uses cubed chicken breast, cooked and mashed cassava (manioc), coconut milk cream, and the special touch of dendê oil, resulting in a creamy and flavorful dish.
Ideal for a Sunday family lunch or to impress guests, chicken bobó is relatively simple to prepare and rewards with a comforting and delicious dish. The combination of cooked and pureed cassava with broth and spices results in a creamy base that coats the sautéed chicken pieces.
Ideal for a Sunday family lunch or to impress guests, chicken bobó is relatively simple to prepare and rewards with a comforting and delicious dish. The combination of cooked and pureed cassava with broth and spices results in a creamy base that coats the sautéed chicken pieces.
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