Brazilian recipe
Creamy Chicken Stew (Bobó de frango)
Experience the velvety texture and rich flavors of this traditional chicken dish, elevated with a luscious cassava base and aromatic Brazilian spices.
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Ingredients
1 kg chicken breast, cubed
4 large onions, sliced
1 small onion, minced
10 garlic cloves, crushed
1 kg macaxeira (cassava), peeled
2 tablespoons azeite de dendê (red palm oil)
200 ml coconut milk
500 ml 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, minced
10 garlic cloves, crushed
1 kg macaxeira (cassava), peeled
2 tablespoons azeite de dendê (red palm oil)
200 ml coconut milk
500 ml 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 neighborhood markets (masoko) or fresh produce stands. For specialized ingredients like azeite de dendê (red palm oil), coconut milk, and cachaça, visit larger supermarkets or specialty import aisles in Dar es Salaam or Arusha. If you cannot find fresh macaxeira, frozen yuca from the freezer section is an acceptable substitute.
Preparation method
- Peel the macaxeira and place it in a large pot, preferably a clay pot.
- Arrange the sliced onions in a layer over the macaxeira.
- Season with salt and cover with the chicken stock.
- Simmer over low heat until the macaxeira is thoroughly tender.
- Remove the macaxeira from the heat and mash it while still hot.
- Reserve the cooking water from the macaxeira.
- In a separate large pot, sauté the crushed garlic and minced onion in olive oil.
- Add the chicken cubes and sear until well browned.
- Pour in 4 tablespoons of cachaça and allow the alcohol to evaporate completely.
- Reserve the remaining cachaça for the cooking stage.
- Stir the azeite de dendê, tomato sauce, and the chicken stock into the chicken mixture.
- Season with salt and black pepper to your preference.
- Lower the heat and simmer until the chicken is cooked through.
- Remove the chicken pieces from the pot and set aside.
- Return the pot with the remaining cooking liquid to the heat.
- Stir in the mashed macaxeira and the coconut milk.
- Cook over low heat, stirring constantly, for about 10 minutes until a thick, smooth cream forms.
- Gently fold the reserved chicken pieces back into the creamy cassava base to heat through.
- Remove from heat and stir in the chopped parsley.
- Transfer the chicken stew to a serving dish and enjoy it while steaming hot.
Observations
Bobó de frango is a celebrated staple of Brazilian culinary tradition, beloved for its velvety texture and profound, layered flavors. This authentic recipe centers on tender chicken breast cubes, combined with cooked and mashed macaxeira (cassava/yuca), thickened with creamy coconut milk, and finished with the unmistakable depth of azeite de dendê (red palm oil), yielding a dish that is as indulgent as it is comforting.
Perfect for a family Sunday lunch or an impressive dinner party, this dish is remarkably rewarding to prepare. The harmonious blend of starch-rich, mashed cassava with the seasoned chicken broth creates a thick, flavorful base that beautifully coats the seared chicken pieces.
Perfect for a family Sunday lunch or an impressive dinner party, this dish is remarkably rewarding to prepare. The harmonious blend of starch-rich, mashed cassava with the seasoned chicken broth creates a thick, flavorful base that beautifully coats the seared chicken pieces.
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