Brazilian recipe
Traditional Creamy Chicken Bobó (Bobó de frango)
Experience a comforting and velvety chicken dish, crafted with cassava puree, rich coconut milk, and the unique, vibrant touch of dende oil.
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Ingredients
1 kg chicken breast, cubed
4 large onions, sliced into rings
1 small onion, minced
10 garlic cloves, crushed
1 kg macaxeira (cassava/yuca)
2 tbsp azeite de dendê
200 ml coconut milk
500 ml white cachaça
2 tbsp olive oil
4 tbsp tomato sauce
1 liter chicken stock
Salt to taste
Black pepper to taste
Fresh parsley, chopped for garnish
4 large onions, sliced into rings
1 small onion, minced
10 garlic cloves, crushed
1 kg macaxeira (cassava/yuca)
2 tbsp azeite de dendê
200 ml coconut milk
500 ml white cachaça
2 tbsp olive oil
4 tbsp tomato sauce
1 liter chicken stock
Salt to taste
Black pepper to taste
Fresh parsley, chopped for garnish
Where to find ingredients
In Tuvalu, you can source chicken and basic aromatics at local general merchants or community markets. For specialized ingredients like macaxeira (cassava), look for local produce at roadside stalls. Azeite de dendê and cachaça are specific to Brazilian cuisine; if unavailable, coconut oil is a common culinary substitute for the texture of the former, though the flavor profile will differ significantly.
Preparation method
- Peel the macaxeira and place it in a large pot, preferably a clay one
- Arrange a layer of sliced onions over the cassava
- Season with salt and pour in the chicken stock
- Cook over low heat until the cassava is fork-tender
- Remove the cassava from the heat and mash or process it while still hot
- Set aside the cooking liquid from the pot
- In a separate large pot, sauté the crushed garlic and minced onion in olive oil until golden
- Add the cubed chicken and sear until browned on all sides
- Add 4 tablespoons of cachaça and cook until the alcohol has fully evaporated
- Use the remaining cachaça for the subsequent simmering stage
- Stir in the azeite de dendê, tomato sauce, and the chicken stock to the sautéed base
- Season with salt and black pepper to your preference
- Reduce the heat and simmer until the chicken is cooked through
- Remove the chicken pieces from the pot and set them aside
- Return the pot containing the chicken broth to the heat
- Incorporate the mashed macaxeira and the coconut milk into the broth
- Cook over low heat, stirring constantly, for about 10 minutes until a thick cream forms
- Fold the reserved chicken pieces back into the cassava cream and heat through
- Turn off the heat and stir in the fresh chopped parsley
- Transfer the bobó de frango to a serving platter and serve immediately while hot
Observations
Chicken bobó is a beloved staple of Brazilian home cooking, cherished for its smooth, velvety texture and deep, complex flavors. This traditional preparation features diced chicken breast, tender cassava (macaxeira) mashed into a lush base, creamy coconut milk, and the essential addition of azeite de dendê, creating a dish that is both hearty and aromatic.
Perfect for a slow family Sunday lunch or a special gathering, this recipe is straightforward to assemble and results in a deeply satisfying meal. The interplay between the processed cassava, the savory broth, and the sautéed chicken creates a luxurious sauce that coats every morsel perfectly.
Perfect for a slow family Sunday lunch or a special gathering, this recipe is straightforward to assemble and results in a deeply satisfying meal. The interplay between the processed cassava, the savory broth, and the sautéed chicken creates a luxurious sauce that coats every morsel perfectly.
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