Brazilian recipe
Traditional Chicken Bobó: An Easy Homemade Recipe (Bobó de frango : receita)
A rich and velvety chicken bobó that offers ultimate comfort, crafted with cassava and aromatic spices. Perfect for a special weekend lunch.
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Ingredients
1 kg chicken breast, cubed
4 large onions, sliced into rounds
1 small onion, finely chopped
10 garlic cloves, crushed
1 kg cassava (yuca/manioc)
2 tablespoons dendê oil (palm oil)
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
Chopped fresh parsley for garnish
4 large onions, sliced into rounds
1 small onion, finely chopped
10 garlic cloves, crushed
1 kg cassava (yuca/manioc)
2 tablespoons dendê oil (palm oil)
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
Chopped fresh parsley for garnish
Where to find ingredients
Find fresh cassava (yuca) and parsley at local produce markets or greengrocers. The cachaça, dendê oil, and coconut milk can typically be found in the international or specialty foods section of larger grocery stores. As a substitute for dendê oil, a high-quality red palm oil works; if fresh cassava is unavailable, frozen pre-peeled yuca found in the freezer aisle is a reliable alternative.
Preparation method
- Peel the cassava and place it in a large pot, ideally an earthenware one if available.
- Arrange the sliced onions in a layer over the top of the cassava.
- Season with salt and pour in the chicken stock to cover.
- Cook over low heat until the cassava is thoroughly tender.
- Remove the cassava from the heat and blend or mash it while still hot.
- Keep the reserved cooking liquid from the cassava pot.
- In a separate large pot, sauté the crushed garlic and chopped onion in olive oil until golden.
- Add the cubed chicken and cook thoroughly until nicely browned.
- Pour in 4 tablespoons of the cachaça and let the alcohol evaporate completely.
- Add the remaining cachaça to the pot for the main cooking phase.
- Stir in the dendê oil, tomato sauce, and the chicken stock into the pot.
- Season with salt and black pepper according to your preference.
- Lower the heat and simmer until the chicken is fully cooked through.
- Carefully remove the chicken pieces from the pot and set them aside.
- Return the pot with the remaining cooking liquid to the heat.
- Incorporate the mashed cassava and coconut milk into the liquid.
- Simmer on low heat, stirring continuously for about 10 minutes, until a thick, uniform cream forms.
- Fold the reserved chicken back into the cassava cream and heat through.
- Turn off the heat and stir in the freshly chopped parsley.
- Transfer the chicken bobó to a serving dish and serve piping hot.
Observations
Chicken bobó is a beloved staple in Brazilian home cooking, cherished for its luxuriously creamy texture and bold flavor profile. This traditional recipe features diced chicken breast, tender boiled cassava (also known as yuca or manioc), coconut milk, and the unmistakable, deep aroma of dendê oil, resulting in a dish that is as indulgent as it is soul-warming.
Whether you are planning a Sunday family gathering or looking to impress guests, this recipe is straightforward to follow and delivers a deeply satisfying meal. The magic lies in the base—cassava cooked and blended until smooth, which melds perfectly with the savory chicken broth and spices to coat every tender piece of poultry.
Whether you are planning a Sunday family gathering or looking to impress guests, this recipe is straightforward to follow and delivers a deeply satisfying meal. The magic lies in the base—cassava cooked and blended until smooth, which melds perfectly with the savory chicken broth and spices to coat every tender piece of poultry.
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