Brazilian recipe
Creamy Brazilian Chicken Stew (Bobó de Frango)
A rich, velvety, and comforting Brazilian classic made with cassava and a touch of dendê oil. Perfect for a soul-warming family meal.
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Ingredients
1 kg chicken breast, cubed
4 large onions, sliced
1 small onion, finely chopped
10 cloves garlic, crushed
1 kg cassava (tapioca root/yuca)
2 tablespoons red palm oil (dendê)
200 ml coconut milk
1/2 litre white cachaça
2 tablespoons olive oil
4 tablespoons tomato purée/sauce
1 litre chicken stock
Salt to taste
Black pepper to taste
Chopped flat-leaf parsley for garnish
4 large onions, sliced
1 small onion, finely chopped
10 cloves garlic, crushed
1 kg cassava (tapioca root/yuca)
2 tablespoons red palm oil (dendê)
200 ml coconut milk
1/2 litre white cachaça
2 tablespoons olive oil
4 tablespoons tomato purée/sauce
1 litre chicken stock
Salt to taste
Black pepper to taste
Chopped flat-leaf parsley for garnish
Where to find ingredients
Chicken, garlic, onions, and parsley can be sourced from any local wet market or supermarket chain like FairPrice or Cold Storage. Cassava (often labelled as tapioca or yuca) is commonly found in the produce section of wet markets or specialist Asian grocers. Red palm oil (dendê) and high-quality coconut milk are best sourced from specialty import stores or shops that carry Brazilian/Latin American products. If you cannot find cachaça, a dry white rum can be used as a substitute, though cachaça provides the authentic flavour profile.
Preparation method
- Peel the cassava and place it in a large pot, preferably an earthen clay pot
- Layer the sliced onions on top of the cassava
- Season with salt and cover with the chicken stock
- Simmer over low heat until the cassava is thoroughly cooked and tender
- Remove the cassava from the heat and mash it into a smooth paste while still warm
- Keep the remaining cooking liquid from the cassava
- In a separate large heavy-bottomed pot, sauté the crushed garlic and chopped onion in olive oil
- Add the chicken cubes and brown them well on all sides
- Stir in 4 tablespoons of cachaça and cook until the alcohol has completely evaporated
- Set the remaining half-litre of cachaça aside to be used during the cooking process
- Mix in the red palm oil, tomato purée, and chicken stock to the sautéed chicken
- Season with salt and black pepper to your preference
- Reduce the heat and cook until the chicken is fully tender
- Remove the chicken pieces from the pot and set them aside
- Place the pot with the remaining cooking broth back onto the heat
- Stir the mashed cassava and coconut milk into the broth
- Cook over low heat, stirring constantly, for about 10 minutes until you reach a thick, creamy consistency
- Fold the reserved chicken pieces back into the creamy cassava sauce and heat through
- Turn off the heat and stir in the freshly chopped parsley
- Transfer the bobó de frango to a serving dish and serve warm
Observations
Bobó de frango is a beloved Brazilian comfort food, cherished for its signature creamy texture and deep, layered flavours. This traditional recipe features tender chicken breast pieces cooked down into a rich base of puréed cassava (aipim/mandioca), coconut milk, and the distinct, earthy aroma of dendê oil (red palm oil).
Ideal for a hearty weekend lunch or when you want to treat your guests to something authentically special, this bobó is surprisingly straightforward to prepare. The starch from the cooked and mashed cassava creates a luscious, velvety sauce that perfectly coats the seasoned chicken.
Ideal for a hearty weekend lunch or when you want to treat your guests to something authentically special, this bobó is surprisingly straightforward to prepare. The starch from the cooked and mashed cassava creates a luscious, velvety sauce that perfectly coats the seasoned chicken.
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