Brazilian recipe
Traditional Chicken Bobó (Bobó de frango)
A comforting and creamy chicken stew, made with cassava, coconut milk, and the unique touch of palm oil for a rich, authentic flavor.
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Ingredients
1 kg chicken breast, cubed
4 large onions, sliced
1 small onion, minced
10 garlic cloves, mashed
1 kg cassava (yuca/manioc)
2 tbsp palm oil (azeite de dendê)
200 ml coconut milk
1/2 liter white cachaça
2 tbsp olive oil
4 tbsp tomato sauce
1 liter chicken broth
Salt to taste
Black pepper to taste
Chopped parsley for garnish
4 large onions, sliced
1 small onion, minced
10 garlic cloves, mashed
1 kg cassava (yuca/manioc)
2 tbsp palm oil (azeite de dendê)
200 ml coconut milk
1/2 liter white cachaça
2 tbsp olive oil
4 tbsp tomato sauce
1 liter chicken broth
Salt to taste
Black pepper to taste
Chopped parsley for garnish
Where to find ingredients
Cassava (yuca), palm oil, and coconut milk can be found at local Caribbean or Latin American grocery markets. If palm oil is unavailable, it is the signature ingredient, so look for specialty suppliers; otherwise, common pantry staples like chicken and vegetables are available at any local market.
Preparation method
- Peel the cassava and place it in a large pot, preferably a clay one.
- Make a layer of sliced onions over the cassava.
- Season with salt and cover with the chicken broth.
- Cook over low heat until the cassava is thoroughly tender.
- Remove the cassava from the heat and mash it while still warm.
- Reserve the cassava cooking liquid.
- In another large pot, brown the mashed garlic and minced onion in olive oil.
- Add the cubed chicken and sauté well until golden.
- Add 4 tablespoons of cachaça and let the alcohol evaporate completely.
- Use the remaining cachaça (nearly half a liter) for the cooking process.
- Mix the palm oil, tomato sauce, and chicken broth into the sautéed 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 with the chicken cooking liquid back onto 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 forms.
- Return the reserved chicken pieces to the cassava cream and heat through.
- Turn off the heat and stir in the chopped parsley.
- Transfer the chicken bobó to a serving dish and serve hot.
Observations
Chicken bobó is a classic of Brazilian cuisine, beloved for its velvety texture and distinctive, bold flavor. This traditional recipe uses cubed chicken breast, boiled and mashed cassava (also known as yuca or manioc), rich coconut milk, and the essential touch of palm oil (azeite de dendê), resulting in a creamy, deeply flavored dish.
Perfect for a Sunday family lunch or to impress guests, this stew is straightforward to prepare and rewards you with a deeply comforting meal. The combination of mashed cassava with the aromatic broth creates a thick base that perfectly coats every piece of sautéed chicken.
Perfect for a Sunday family lunch or to impress guests, this stew is straightforward to prepare and rewards you with a deeply comforting meal. The combination of mashed cassava with the aromatic broth creates a thick base that perfectly coats every piece of sautéed chicken.
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