Brazilian recipe
Creamy Traditional Chicken Bobó (Bobó de frango)
A rich and velvety Brazilian chicken stew, expertly thickened with cassava and enriched with coconut milk and dende oil for an unforgettable comfort meal.
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Ingredients
1 kg chicken breast, cubed
4 large onions, sliced
1 small onion, finely chopped
10 garlic cloves, crushed
1 kg cassava (yuca/manioc)
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 chopped
10 garlic cloves, crushed
1 kg cassava (yuca/manioc)
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 parsley at local green grocers or supermarket produce sections. Cassava (yuca/manioc) is widely available in the fresh produce aisle of larger supermarkets or local markets. For specialized ingredients like azeite de dendê (red palm oil) and cachaça, check the international aisle or specialized gourmet food stores. As a substitute, if azeite de dendê is unavailable, a high-quality unrefined red palm oil is the closest match, though it will slightly alter the traditional flavor profile.
Preparation method
- Peel the cassava and place it into a large pot, ideally a clay pot.
- Layer the sliced onions over the cassava.
- Season with salt and pour in the chicken stock.
- Simmer over low heat until the cassava is thoroughly tender.
- Remove the cassava from the heat and mash it while still warm.
- Set aside the cooking liquid from the pot.
- In a separate large pot, sauté the crushed garlic and chopped onion in olive oil.
- Add the chicken cubes and sauté until they turn golden brown.
- Pour in 4 tablespoons of cachaça and allow the alcohol to evaporate completely.
- Reserve the remaining cachaça for the subsequent simmering stage.
- Incorporate the azeite de dendê, tomato sauce, and the reserved chicken cooking liquid into the pot.
- Season with salt and black pepper according to your preference.
- Reduce the heat and simmer until the chicken is cooked through.
- Remove the chicken pieces from the sauce and set aside.
- Return the pot with the remaining cooking liquid to the heat.
- Stir in the mashed cassava and coconut milk.
- Cook over low heat, stirring continuously for about 10 minutes, until a thick cream forms.
- Fold the reserved chicken pieces back into the creamy cassava sauce and heat through.
- Turn off the heat and stir in the freshly chopped parsley.
- Transfer the chicken bobó to a serving platter and serve piping hot.
Observations
Chicken bobó is a cherished staple of Brazilian cuisine, celebrated for its luxurious, velvety texture and deep, layered flavors. This traditional recipe showcases tender chicken breast cubes harmonized with mashed cassava—also known as yuca or manioc—alongside luscious coconut milk and the distinctive, earthy essence of azeite de dendê. The result is an incredibly creamy and aromatic dish that stands out for its depth of flavor.
Perfect for a Sunday family lunch or a sophisticated dinner party, preparing chicken bobó is a rewarding process that yields a deeply soul-warming experience. The key lies in the base: boiled and puréed cassava blended with a savory broth and aromatics, creating a thick, velvety sauce that perfectly coats every piece of golden-seared chicken.
Perfect for a Sunday family lunch or a sophisticated dinner party, preparing chicken bobó is a rewarding process that yields a deeply soul-warming experience. The key lies in the base: boiled and puréed cassava blended with a savory broth and aromatics, creating a thick, velvety sauce that perfectly coats every piece of golden-seared chicken.
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