Brazilian recipe
Traditional chicken bobo (Bobó de frango)
Make Brazilian chicken and cassava cream with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 kg de peito de chicken cortado em cubos
4 onions grandes em rodelas
1 onion pequena chopped
10 dentes de garlic socados
1 kg de macaxeira (aipim/cassava)
2 tablespoons de olive oil de dendê
200 ml de coconutnut milk
1/2 litro de cachaça branca
2 tablespoons de olive oil
4 tablespoons de sauce de tomato
1 litro de caldo de chicken
Salt to taste
Black pepper to taste
Saltsinha chopped para polvilhar
4 onions grandes em rodelas
1 onion pequena chopped
10 dentes de garlic socados
1 kg de macaxeira (aipim/cassava)
2 tablespoons de olive oil de dendê
200 ml de coconutnut milk
1/2 litro de cachaça branca
2 tablespoons de olive oil
4 tablespoons de sauce de tomato
1 litro de caldo de chicken
Salt to taste
Black pepper to taste
Saltsinha chopped para polvilhar
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as requeijao, palmito, cassava flour, cuscuz, bobo, quentao, pacoca, beijinho and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Descasque a macaxeira e coloque In a pan grande, preferencialmente de barro
- Faça uma camada de onion em rodela sobre a macaxeira
- Season com salt e cover com o caldo de chicken
- Leve para cook em fogo baixo até que a macaxeira esteja bem cooked
- Retire a macaxeira do fogo e triture ainda quente
- Set aside a água do cozimento da macaxeira
- Em outra panela grande, brown o garlic socado com a onion chopped em olive oil
- Junte o chicken em cubos e saute bem até brown
- Add 4 tablespoons de cachaça e let o álcool evaporar completamente
- O restante da cachaça (meio litro) será usado no cozimento
- Mix o olive oil de dendê, o sauce de tomato e o caldo de chicken ao refogado
- Season com salt e black pepper to taste
- Abaixe o fogo e cook até que o chicken esteja cooked
- Retire os pedaços de chicken e set aside
- Volte a panela com o caldo de cozimento do chicken para o fogo
- Add a macaxeira triturada e o coconutnut milk ao caldo
- Cook em fogo baixo, stirring constantly, for about 10 minutes, até obter um cream espesso
- Junte os pedaços de chicken reservados ao cream de macaxeira e let aquecer
- Desligue o fogo e mix a saltsinha chopped
- Transfira o bobó de chicken para uma travessa e serve quente
Observations
Traditional chicken bobo is Brazilian chicken and cassava cream, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
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