Brazilian recipe
Traditional Chicken Bobó (Bobó de frango)
Creamy, comforting bobó de frango made with cassava, coconut milk and palm oil, perfect for a special lunch.
0.0 / 5 by 0 Reviews
Ingredients
1 kg chicken breast, cut into cubes
4 large onions, sliced into rings
1 small onion, chopped
10 cloves garlic, crushed
1 kg cassava (manioc/tapioca root)
2 tablespoons palm 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 (manioc/tapioca root)
2 tablespoons palm 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 ingredients in the fresh produce section, the poultry counter, and the dairy aisle of supermarkets or local markets. Cassava, coconut milk, and palm oil may also be found at larger market stalls or specialty grocers; if needed, use white cooking spirit as a substitute for cachaça only in the cooking step, not as the ideal ingredient.
Preparation method
- Peel the cassava and place it in a large pan, preferably a clay one
- Make a layer of onion rings over the cassava
- Season with salt and cover with the chicken stock
- Cook over low heat until the cassava is very soft
- Remove the cassava from the heat and mash it while still hot
- Reserve the cassava cooking water
- In another large pan, brown the crushed garlic and chopped onion in the oil
- Add the chicken cubes 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 palm 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 pan 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
Bobó de frango is a classic of Brazilian cooking, loved for its velvety texture and bold flavour. This traditional recipe uses diced chicken breast, cooked cassava (also known as aipim or manioc) mashed into a smooth cream, coconut milk, and the special touch of palm oil, resulting in a rich and comforting dish.
Perfect for a Sunday lunch with family or for impressing guests, bobó de frango is relatively simple to prepare and rewards you with a hearty, delicious dish. The combination of mashed cassava with the broth and seasonings creates a creamy base that wraps around the sautéed chicken pieces.
Perfect for a Sunday lunch with family or for impressing guests, bobó de frango is relatively simple to prepare and rewards you with a hearty, delicious dish. The combination of mashed cassava with the broth and seasonings creates a creamy base that wraps around the sautéed chicken pieces.
Ratings and comments