Brazilian recipe
Traditional Chicken Bobó: Authentic Recipe (Bobó de frango)
A creamy and comforting Brazilian chicken stew, crafted with cassava and aromatic spices. Perfect for a special lunch.
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Ingredients
1 kg chicken breast, cubed
4 large onions, sliced
1 small onion, minced
10 cloves garlic, crushed
1 kg cassava (manioc)
2 tbsp palm oil (azeite de dendê)
200 ml coconut milk
500 ml white cachaça
2 tbsp olive oil
4 tbsp tomato sauce
1 liter chicken broth
Salt to taste
Black pepper to taste
Chopped parsley for garnish
4 large onions, sliced
1 small onion, minced
10 cloves garlic, crushed
1 kg cassava (manioc)
2 tbsp palm oil (azeite de dendê)
200 ml coconut milk
500 ml white cachaça
2 tbsp olive oil
4 tbsp 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 parsley at local markets. Cassava (manioc) and coconut milk are available in international grocery aisles. Palm oil (azeite de dendê) and cachaça are specialty items; white rum may be used as a substitute for cachaça if unavailable.
Preparation method
- Peel the cassava and place it in a large pot, preferably a clay one.
- Layer the sliced onions over the cassava.
- Season with salt and cover with the chicken broth.
- Cook over low heat until the cassava is thoroughly tender.
- Remove the cassava from the heat and mash it while still hot.
- Reserve the cooking water from the cassava.
- In another large pot, sauté the crushed garlic and minced onion in olive oil until golden.
- Add the chicken cubes and sauté well until browned.
- Add 4 tablespoons of the cachaça and let the alcohol evaporate completely.
- The remaining cachaça (nearly half a liter) will be used during the cooking process.
- Stir the palm oil, tomato sauce, and the reserved cooking broth into the chicken mixture.
- Season with salt and black pepper to taste.
- Lower the heat and simmer until the chicken is cooked through.
- Remove the chicken pieces from the pot 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 forms.
- 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 platter and serve hot.
Observations
Chicken Bobó is a classic of Brazilian cuisine, cherished for its velvety texture and distinctive flavor. This traditional recipe features cubed chicken breast, boiled and mashed cassava (aipim or manioc), coconut milk, and a special splash of palm oil (azeite de dendê), resulting in a dish that is both creamy and deeply flavorful.
Ideal for a Sunday family lunch or to impress guests, this recipe is relatively straightforward to prepare and rewards you with a comforting and delicious meal. The combination of cooked and pureed cassava with the broth and seasonings creates a creamy base that perfectly coats the sautéed chicken pieces.
Ideal for a Sunday family lunch or to impress guests, this recipe is relatively straightforward to prepare and rewards you with a comforting and delicious meal. The combination of cooked and pureed cassava with the broth and seasonings creates a creamy base that perfectly coats the sautéed chicken pieces.
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