Brazilian recipe
Traditional Chicken Bobó (Bobó de frango)
A creamy and comforting Brazilian chicken stew made with cassava and rich aromatic spices. Perfect for a special lunch.
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Ingredients
1 kg chicken breast, cut into cubes
4 large onions, sliced
1 small onion, finely chopped
10 garlic cloves, crushed
1 kg cassava (yuca/manioc)
2 tbsp dende oil (palm oil)
200 ml coconut milk
500 ml white cachaça
2 tbsp olive oil
4 tbsp tomato sauce
1 litre 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 tbsp dende oil (palm oil)
200 ml coconut milk
500 ml white cachaça
2 tbsp olive oil
4 tbsp tomato sauce
1 litre chicken stock
Salt to taste
Black pepper to taste
Fresh parsley, chopped for garnish
Where to find ingredients
Find fresh chicken, onions, garlic, and parsley at local supermarkets or farmers' markets. Cassava (yuca/manioc), dende oil, and cachaça can be purchased at specialty Latin American grocers or international food stores. As a substitute for dende oil, although it lacks the distinct flavor, you may use red palm oil. If cachaça is unavailable, a light white rum can be used as an alternative.
Preparation method
- Peel the cassava and place it in a large pot, preferably a clay one.
- Layer the sliced onion 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.
- Reserve the cassava cooking liquid.
- In a separate large pot, brown the crushed garlic and chopped onion in olive oil.
- Add the cubed chicken and sauté well until browned.
- Add 4 tablespoons of cachaça and allow the alcohol to evaporate completely.
- The remaining cachaça will be used during the cooking process.
- Mix the dende oil, tomato sauce, and the chicken stock into the sautéed mixture.
- Season with salt and black pepper to taste.
- Reduce the heat and simmer until the chicken is cooked through.
- Remove the chicken pieces and set them aside.
- Return the pot with the chicken cooking liquid to the heat.
- Add the mashed cassava and coconut milk to the liquid.
- 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 striking flavor profile. This traditional recipe features diced chicken breast, cooked and mashed cassava (also known as yuca or manioc), creamy coconut milk, and the signature addition of dende oil (palm oil), resulting in a dish that is both decadent and flavorful.
Ideal for a Sunday family lunch or to impress guests, this stew is straightforward to prepare and rewards the cook with a comforting meal. The combination of pureed cassava with the seasoned broth creates a silky base that perfectly coats the sautéed chicken pieces.
Ideal for a Sunday family lunch or to impress guests, this stew is straightforward to prepare and rewards the cook with a comforting meal. The combination of pureed cassava with the seasoned broth creates a silky base that perfectly coats the sautéed chicken pieces.
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