Brazilian recipe
Classic Creamy Cassava Chicken (Bobó de frango)
Indulge in a velvety and comforting chicken bobó, prepared with cassava and authentic aromatic spices. The perfect centerpiece for a special lunch.
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Ingredients
1 kg chicken breast, diced
4 large onions, sliced into rings
1 small onion, finely chopped
10 cloves of garlic, crushed
1 kg macaxeira (cassava/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 into rings
1 small onion, finely chopped
10 cloves of garlic, crushed
1 kg macaxeira (cassava/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, fresh vegetables, and pantry staples like coconut milk at local Namibian supermarkets or fresh food markets. For authentic Brazilian ingredients such as azeite de dendê and cachaça, check the international food section of larger supermarkets or specialized spice and deli stores. If unavailable, olive oil is the closest substitute for dendê, though it will alter the signature color and flavor profile.
Preparation method
- Peel the macaxeira and place it in a large pot, preferably a clay pot.
- Arrange a layer of sliced onions over the macaxeira.
- Season with salt and cover with the chicken stock.
- Cook over low heat until the macaxeira is very tender.
- Remove the macaxeira from the heat and mash it while still hot.
- Reserve the water used to boil the macaxeira.
- In a separate large pot, sauté the crushed garlic and chopped onion in olive oil until golden.
- Add the diced chicken and sear until browned on all sides.
- Pour in 4 tablespoons of cachaça and let the alcohol evaporate completely.
- Use the remaining cachaça for the subsequent cooking process.
- Mix the azeite de dendê, tomato sauce, and chicken stock into the sautéed mixture.
- Season with salt and black pepper to your preference.
- Reduce the heat and simmer until the chicken is cooked through.
- Remove the chicken pieces from the pot and set them aside.
- Return the pot containing the cooking liquid to the stove.
- Whisk in the mashed macaxeira and the coconut milk.
- Simmer over low heat, stirring constantly, for about 10 minutes until a thick, uniform cream forms.
- Return the reserved chicken pieces to the creamy sauce and heat through.
- Remove from heat and stir in the fresh chopped parsley.
- Transfer the chicken bobó to a serving dish and serve piping hot.
Observations
The chicken bobó is a staple of Brazilian cuisine, cherished for its smooth texture and bold flavor profile. This traditional preparation features diced chicken breast, mashed macaxeira (also known as cassava or manioc), rich coconut milk, and the unmistakable, vibrant touch of azeite de dendê, resulting in an exceptionally creamy dish.
Ideal for a Sunday family gathering or as a show-stopping dish for guests, this recipe is straightforward to execute and yields a deeply comforting meal. The technique involves simmering and blending the macaxeira into a luscious base, which perfectly coats the tender, sautéed chicken pieces.
Ideal for a Sunday family gathering or as a show-stopping dish for guests, this recipe is straightforward to execute and yields a deeply comforting meal. The technique involves simmering and blending the macaxeira into a luscious base, which perfectly coats the tender, sautéed chicken pieces.
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