Brazilian recipe
Traditional Chicken Bobó: A Rich and Creamy Dish (Bobó de frango)
A creamy, comforting, and soul-warming chicken dish crafted with cassava and aromatic spices. Perfect for a memorable weekend lunch.
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Ingredients
1 kg chicken breast, cubed
4 large onions, sliced
1 small onion, finely diced
10 cloves garlic, crushed
1 kg macaxeira (cassava)
2 tablespoons azeite de dendê
200 ml coconut milk
1/2 liter 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
1 small onion, finely diced
10 cloves garlic, crushed
1 kg macaxeira (cassava)
2 tablespoons azeite de dendê
200 ml coconut milk
1/2 liter 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 breast, onions, garlic, and fresh herbs at local Sierra Leonean produce markets. Macaxeira (cassava) is widely available in local markets; look for firm roots. Azeite de dendê and cachaça are specialized Brazilian ingredients that may be sourced through international food importers or specialty gourmet provision stores.
Preparation method
- Peel the macaxeira and place it in a large pot, preferably an earthenware one.
- Arrange a layer of sliced onions over the macaxeira.
- Season with salt and pour in the chicken stock to cover.
- Cook over low heat until the macaxeira is very tender.
- Remove the macaxeira from the heat and mash it while still hot.
- Reserve the cooking liquid from the pot.
- In a separate large pot, sauté the crushed garlic and diced onion in olive oil until golden.
- Add the cubed chicken and sear thoroughly until browned.
- Pour in 4 tablespoons of cachaça and let the alcohol evaporate completely.
- Add the remaining cachaça (half a liter) to the pot for the main cooking stage.
- Stir the azeite de dendê, tomato sauce, and reserved chicken stock into the skillet.
- Season with salt and black pepper to taste.
- Reduce the heat and simmer until the chicken is cooked through.
- Remove the chicken pieces from the sauce and set aside.
- Return the pot with the remaining cooking liquid to the heat.
- Stir 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 cassava cream and heat through.
- Remove from heat and fold in the fresh chopped parsley.
- Transfer the chicken bobó to a serving dish and serve warm.
Observations
Chicken bobó is a beloved staple of Brazilian cuisine, cherished for its velvety texture and deep, layered flavors. This traditional recipe features chicken breast chunks, boiled and mashed macaxeira (cassava), rich coconut milk, and the hallmark addition of azeite de dendê, creating a luscious and flavorful sauce.
Ideal for a Sunday family gathering or impressing guests, this recipe is straightforward to prepare and offers a satisfyingly hearty result. The marriage of mashed, cooked cassava with a savory broth and fragrant aromatics creates a luxurious base that coats every tender morsel of sautéed chicken.
Ideal for a Sunday family gathering or impressing guests, this recipe is straightforward to prepare and offers a satisfyingly hearty result. The marriage of mashed, cooked cassava with a savory broth and fragrant aromatics creates a luxurious base that coats every tender morsel of sautéed chicken.
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