Brazilian recipe
Classic Bobó de Frango: An Easy Homemade Recipe
A delicious, velvety, and comforting chicken bobó, crafted with cassava and aromatic spices that are sure to win everyone over. Perfect for a special Sunday lunch.
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Ingredients
1 kg chicken breast, cut into cubes
4 large onions, sliced
1 small onion, finely diced
10 garlic cloves, minced
1 kg cassava (yuca/manioc)
2 tablespoons dendê oil (red palm oil)
200 ml coconut milk
1/2 liter white cachaça
2 tablespoons olive oil
4 tablespoons tomato sauce
1 liter chicken stock
Salt to taste
Black pepper to taste
Freshly chopped parsley for garnish
4 large onions, sliced
1 small onion, finely diced
10 garlic cloves, minced
1 kg cassava (yuca/manioc)
2 tablespoons dendê oil (red palm oil)
200 ml coconut milk
1/2 liter white cachaça
2 tablespoons olive oil
4 tablespoons tomato sauce
1 liter chicken stock
Salt to taste
Black pepper to taste
Freshly chopped parsley for garnish
Where to find ingredients
Find fresh cassava (often labeled as yuca or manioc) in the produce aisle of Latin or Caribbean markets, or the tropical section of well-stocked international grocers. Dendê oil (red palm oil) is essential for the authentic color and flavor; look for it in the international foods aisle or specialized Brazilian/African grocery stores—do not use substitutes if possible, as it is the signature ingredient. White cachaça can be found at specialized liquor stores or the international spirits section; if unavailable, a light white rum may serve as a functional substitute, though it will alter the profile slightly. Coconut milk should be standard, unsweetened full-fat canned coconut milk, easily found in any baking or Asian cuisine aisle.
Preparation method
- Peel the cassava and place it in a large pot, ideally a clay pot if you have one
- Layer the sliced onions over the top of the cassava
- Season with salt and cover with the chicken stock
- Simmer over low heat until the cassava is fork-tender
- Remove the cassava from the heat and mash it thoroughly while still hot
- Reserve the cooking water from the pot
- In a separate large pot, sauté the minced garlic and diced onion in olive oil until fragrant
- Add the cubed chicken and cook until evenly browned
- Pour in 4 tablespoons of cachaça and allow the alcohol to cook off completely
- Set aside the remaining 1/2 liter of cachaça to be used during the main simmering stage
- Stir the dendê oil, tomato sauce, and reserved chicken stock into the pan with the chicken
- Season with salt and black pepper to your liking
- Reduce the heat and let it simmer until the chicken is cooked through
- Remove the chicken pieces from the sauce and set them aside
- Place the pot with the remaining cooking liquid back over the heat
- Whisk in the mashed cassava and the coconut milk
- Cook over low heat, stirring constantly, for about 10 minutes until you achieve a thick, smooth cream
- Return the cooked chicken pieces to the cassava cream and let everything heat through
- Turn off the heat and stir in the chopped fresh parsley
- Transfer the finished bobó de frango to a serving dish and enjoy it while piping hot
Observations
Bobó de frango is a beloved classic of Brazilian cuisine, celebrated for its velvety texture and punchy flavor. This traditional recipe combines tender cubed chicken breast with boiled and mashed cassava (yuca), rich coconut cream, and the distinctive, earthy touch of dendê oil, creating a hearty and creamy dish that truly satisfies.
Ideal for family weekend lunches or for impressing dinner guests, this chicken bobó is quite straightforward to prepare and rewards you with a deeply comforting meal. The signature base—made by blending boiled cassava with the cooking liquid and seasonings—creates a luscious, thick sauce that perfectly coats the savory, sautéed chicken pieces.
Ideal for family weekend lunches or for impressing dinner guests, this chicken bobó is quite straightforward to prepare and rewards you with a deeply comforting meal. The signature base—made by blending boiled cassava with the cooking liquid and seasonings—creates a luscious, thick sauce that perfectly coats the savory, sautéed chicken pieces.
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