Brazilian recipe
Traditional Chicken Bobó (Bobó de frango)
Creamy, comforting chicken bobó made with cassava, coconut milk and annatto oil. A flavourful dish for a special lunch.
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Ingredients
1 kg diced chicken breast
4 large onions, sliced into rings
1 small onion, chopped
10 cloves garlic, crushed
1 kg cassava (aipim/mandioca)
2 tablespoons annatto oil
200 ml coconut milk
1/2 litre white cachaça
2 tablespoons oil
4 tablespoons tomato sauce
1 litre chicken stock
Salt to taste
Black pepper to taste
Chopped parsley for sprinkling
4 large onions, sliced into rings
1 small onion, chopped
10 cloves garlic, crushed
1 kg cassava (aipim/mandioca)
2 tablespoons annatto oil
200 ml coconut milk
1/2 litre white cachaça
2 tablespoons oil
4 tablespoons tomato sauce
1 litre chicken stock
Salt to taste
Black pepper to taste
Chopped parsley for sprinkling
Where to find ingredients
Look for the chicken, cassava, coconut milk, tomatoes, onion, garlic, herbs, and seasonings at local supermarkets, produce stalls, and the meat section; the cookshop or spices aisle is also useful for annatto oil and stock. If needed, white rum can substitute for cachaça, but keep the original ingredient if available.
Preparation method
- Peel the cassava and place it in a large pot, preferably a clay one
- Make a layer of sliced onion over the cassava
- Season with salt and cover with the chicken stock
- Cook over low heat until the cassava is very tender
- Remove the cassava from the heat and mash it while still hot
- Reserve the cassava cooking water
- In another large pot, brown the crushed garlic with the chopped onion in oil
- Add the diced chicken and sauté well until browned
- Add 4 tablespoons of cachaça and let the alcohol evaporate completely
- The remaining cachaça (half a litre) will be used during cooking
- Mix the annatto oil, tomato sauce and chicken stock into the sautéed mixture
- Season with salt and black pepper to taste
- Lower the heat and cook until the chicken is done
- Remove the chicken pieces and set aside
- Return the pot with the chicken cooking liquid to the heat
- Add the mashed cassava and coconut milk to the stock
- Cook over low heat, stirring constantly, for about 10 minutes, until you get a thick cream
- Add the reserved chicken pieces to 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 dish and serve hot
Observations
Chicken bobó is a classic of Brazilian cooking, loved for its velvety texture and bold flavour. This traditional recipe uses diced chicken breast, cooked cassava (aipim or manioc) mashed until smooth, coconut cream and the special touch of annatto oil, resulting in a creamy dish full of flavour.
Ideal for a family Sunday lunch or to impress guests, chicken bobó is relatively simple to prepare and rewards you with a comforting, delicious dish. The blend of cooked, mashed cassava with the stock and seasonings creates a creamy base that wraps around the sautéed chicken pieces.
Ideal for a family Sunday lunch or to impress guests, chicken bobó is relatively simple to prepare and rewards you with a comforting, delicious dish. The blend of cooked, mashed cassava with the stock and seasonings creates a creamy base that wraps around the sautéed chicken pieces.
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