Brazilian recipe
Traditional Chicken Bobó (Bobó de frango)
A creamy and comforting chicken bobó made with cassava and a unique blend of spices. A rich and velvety dish for a special lunch.
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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 red palm oil (dendê oil)
200 ml coconut milk
1/2 liter white cachaça
2 tablespoons olive oil
4 tablespoons tomato sauce
1 liter chicken broth
Salt to taste
Black pepper to taste
Chopped parsley for garnish
4 large onions, sliced
1 small onion, finely chopped
10 garlic cloves, crushed
1 kg cassava (yuca/manioc)
2 tablespoons red palm oil (dendê oil)
200 ml coconut milk
1/2 liter white cachaça
2 tablespoons olive oil
4 tablespoons tomato sauce
1 liter chicken broth
Salt to taste
Black pepper to taste
Chopped parsley for garnish
Where to find ingredients
Find fresh chicken, onions, garlic, and herbs at local vegetable markets (sabzi mandi) or supermarkets. Cassava (yuca/manioc) can be found at specialized produce markets. Coconut milk and tomato sauce are available in any grocery store. Red palm oil (dendê oil) may require a specialty spice shop, as there is no direct local substitute that replicates its unique flavor and color.
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 broth.
- Cook over low heat until the cassava is very tender.
- Remove the cassava from the heat and mash it while it is still hot.
- Reserve the cooking water from the cassava.
- In another 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 let the alcohol evaporate completely.
- The remaining cachaça (half a liter) will be used for the cooking process.
- Mix the red palm oil, tomato sauce, and chicken broth into the sautéed mixture.
- Season with salt and black pepper to taste.
- Lower the heat and cook until the chicken is tender.
- 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 broth.
- Cook over low heat, stirring constantly, for about 10 minutes until a thick cream is formed.
- Add the reserved chicken pieces back into the cassava cream and let it 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 dish in Brazilian cuisine, celebrated for its velvety texture and distinctive flavor. This traditional recipe features diced chicken breast, cooked and mashed cassava (also known as yuca or manioc), coconut milk, and the characteristic touch of red palm oil (dendê oil), creating a creamy and flavorful experience.
Perfect for a Sunday family lunch or to impress guests, this chicken bobó is rewarding to prepare, resulting in a comforting meal. The blend of mashed cassava with the broth and seasonings creates a rich base that perfectly coats the sautéed chicken pieces.
Perfect for a Sunday family lunch or to impress guests, this chicken bobó is rewarding to prepare, resulting in a comforting meal. The blend of mashed cassava with the broth and seasonings creates a rich base that perfectly coats the sautéed chicken pieces.
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