Brazilian recipe
Creamy Traditional Chicken Bobó (Bobó de frango)
Discover this rich and comforting chicken bobó, featuring a velvety cassava-based sauce infused with coconut milk and savory aromatics. A truly standout main course.
0.0 / 5 by 0 Reviews
Ingredients
1 kg chicken breast, cut into cubes
4 large onions, sliced
1 small onion, finely diced
10 garlic cloves, mashed
1 kg cassava (aipim/mandioca)
2 tbsp azeite de dendê
200 ml coconut milk
500 ml white cachaça
2 tbsp olive oil
4 tbsp tomato sauce
1 liter chicken stock
Salt to taste
Black pepper to taste
Chopped fresh parsley for garnish
4 large onions, sliced
1 small onion, finely diced
10 garlic cloves, mashed
1 kg cassava (aipim/mandioca)
2 tbsp azeite de dendê
200 ml coconut milk
500 ml white cachaça
2 tbsp olive oil
4 tbsp tomato sauce
1 liter chicken stock
Salt to taste
Black pepper to taste
Chopped fresh parsley for garnish
Where to find ingredients
Cassava (mandioca) and azeite de dendê are authentic staples found in tropical produce markets or specialty international sections of local food stores. If cassava is unavailable, parsnips can act as a substitute for texture, though it will change the flavor profile. Cachaça is best sourced from a well-stocked liquor department.
Preparation method
- Peel the cassava and place it into a large pot, preferably a traditional clay pot.
- Layer the sliced onions on top of the cassava.
- Season with salt and pour in the chicken stock.
- Simmer over low heat until the cassava is completely tender.
- Remove the cooked cassava from the heat and mash or blend it while still warm.
- Set aside the liquid used to cook the cassava.
- In a separate large pot, sauté the mashed garlic and diced onion in olive oil.
- Add the cubed chicken and brown thoroughly.
- Pour in 4 tablespoons of cachaça and cook until the alcohol has evaporated.
- Keep the remaining cachaça for the subsequent simmering stage.
- Stir in the azeite de dendê, tomato sauce, and the chicken stock.
- Season with salt and black pepper according to your preference.
- Reduce the heat and cook until the chicken is tender and cooked through.
- Remove the chicken pieces from the pot and set them aside.
- Bring the cooking liquid remaining in the pot back to a simmer.
- Stir the mashed cassava and the coconut milk into the liquid.
- Cook on low heat, stirring constantly, for about 10 minutes until a thick, creamy consistency is achieved.
- Return the reserved chicken pieces to the cassava cream and heat through.
- Turn off the heat and stir in the chopped fresh parsley.
- Transfer the chicken bobó to a serving dish and serve immediately while hot.
Observations
Chicken bobó is a quintessential Brazilian dish, beloved for its luscious texture and bold, harmonious flavors. This traditional recipe combines tender diced chicken breast with cassava (also known as aipim or mandioca) that has been cooked until tender and puréed, creating a thick base enriched with coconut milk and the distinctive aroma of azeite de dendê (red palm oil).
Perfect for a special Sunday family gathering or as an impressive dinner party feature, this dish is surprisingly straightforward to assemble. The key lies in the marriage of the creamy cassava purée with the aromatic chicken stew, resulting in a deeply flavorful and comforting experience that warms the soul.
Perfect for a special Sunday family gathering or as an impressive dinner party feature, this dish is surprisingly straightforward to assemble. The key lies in the marriage of the creamy cassava purée with the aromatic chicken stew, resulting in a deeply flavorful and comforting experience that warms the soul.
Ratings and comments