Brazilian recipe
Traditional Chicken Bobó: A Classic Home-Cooked Meal (Bobó de frango)
A rich and comforting chicken stew with a velvet texture, made from cassava and aromatic spices. This is the perfect centerpiece for a special family lunch.
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Ingredients
1 kg chicken breast, cubed
4 large onions, sliced into rings
1 small onion, finely diced
10 cloves garlic, crushed
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 into rings
1 small onion, finely diced
10 cloves garlic, crushed
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
You can find essential ingredients like azeite de dendê, coconut milk, and fresh produce at local markets or supermarkets in Monrovia. For the cachaça, check specialized liquor stores. If you cannot find fresh cassava, look for it in the produce section of well-stocked markets, or consult local vendors for tropical root alternatives.
Preparation method
- Peel the cassava and place it in a large pot, preferably an earthenware one.
- Arrange a layer of sliced onions over the cassava.
- Season with salt and cover with the chicken stock.
- Cook over low heat until the cassava is very tender.
- Remove the cassava from the heat and mash it while still hot.
- Set aside the cooking liquid.
- In a separate large pot, sauté the crushed garlic and diced onion in olive oil until golden.
- Add the cubed chicken and sear until well browned.
- Pour in 4 tablespoons of cachaça and let the alcohol evaporate completely.
- Use the remaining cachaça for the subsequent cooking process.
- Stir the azeite de dendê, tomato sauce, and reserved chicken stock into the sautéed mixture.
- Season with salt and black pepper to taste.
- Reduce the heat and simmer until the chicken is fully cooked.
- Remove the chicken pieces from the pot and set them aside.
- Return the pot with the remaining cooking liquid to the heat.
- Add the mashed cassava and coconut milk to the broth.
- Simmer over low heat, stirring constantly, for about 10 minutes until a thick, creamy consistency is achieved.
- Fold the reserved chicken pieces back into the cassava cream and let everything warm 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 staple of Brazilian cuisine, cherished for its velvety mouthfeel and bold, tropical flavors. This traditional recipe features diced chicken breast, cassava (also known as aipim or mandioca) cooked and puréed, creamy coconut milk, and the hallmark addition of azeite de dendê (red palm oil), creating a luscious and flavorful dish.
Ideal for a Sunday family gathering or impressing dinner guests, this stew is straightforward to prepare and provides a truly comforting experience. The blend of mashed cassava with the savory broth and spices forms a thick, creamy base that envelops the tender chunks of sautéed chicken.
Ideal for a Sunday family gathering or impressing dinner guests, this stew is straightforward to prepare and provides a truly comforting experience. The blend of mashed cassava with the savory broth and spices forms a thick, creamy base that envelops the tender chunks of sautéed chicken.
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