Brazilian recipe
Traditional Chicken Bobó: An Easy Homemade Recipe (Bobó de frango : receita)
This rich and comforting creamy chicken bobó is made with cassava and a fragrant blend of spices. A perfect, soul-warming choice for a special lunch.
0.0 / 5 by 0 Reviews
Ingredients
1 kg chicken breast, diced
4 large onions, sliced into rings
1 small onion, finely chopped
10 garlic cloves, crushed
1 kg cassava (yuca/manioc)
2 tablespoons dende oil (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
Chopped parsley for garnish
4 large onions, sliced into rings
1 small onion, finely chopped
10 garlic cloves, crushed
1 kg cassava (yuca/manioc)
2 tablespoons dende oil (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
Chopped parsley for garnish
Where to find ingredients
Find fresh cassava, coconut milk, and dende oil in local markets or specialty Asian and tropical grocery stores. Chicken, onions, and basic pantry staples like garlic and olive oil are widely available at any neighborhood supermarket.
Preparation method
- Peel the cassava and place it into a large pot, ideally a clay pot.
- Arrange a layer of sliced onions over the cassava.
- Season with salt and cover the contents with the chicken stock.
- Cook over low heat until the cassava is thoroughly tender.
- Remove the cassava from the heat and mash it while still hot.
- Reserve the cooking liquid from the cassava.
- In a separate large pot, sauté the crushed garlic and chopped onion in olive oil.
- Add the diced chicken and cook until evenly browned.
- Pour in 4 tablespoons of the cachaça and allow the alcohol to evaporate completely.
- The remaining cachaça (nearly 500 ml) will be used during the main cooking stage.
- Stir the dende oil, tomato sauce, and the chicken stock into the sautéed mixture.
- Season the mixture 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 them aside.
- Return the pot containing the cooking juices back to the heat.
- Whisk in the mashed cassava and coconut milk.
- Simmer over low heat, stirring constantly for about 10 minutes, until a thick cream forms.
- Fold the reserved chicken pieces back into the creamy cassava sauce and heat through.
- Turn off the heat and stir in the chopped fresh parsley.
- Transfer the bobó to a serving platter and serve immediately while hot.
Observations
Chicken bobó is a cherished staple of Brazilian home cooking, widely celebrated for its velvety texture and deeply savory profile. This traditional preparation features diced chicken breast, cassava (often known as yuca or manioc) boiled until tender and puréed, finished with rich coconut milk and the signature addition of dende oil (palm oil) for that unmistakable golden hue and flavor.
Well-suited for a Sunday family gathering or impressing guests, this recipe is straightforward to execute, resulting in a comforting dish that never fails to please. The starch from the mashed cassava creates a luxurious, thickened base that perfectly coats each piece of sautéed chicken.
Well-suited for a Sunday family gathering or impressing guests, this recipe is straightforward to execute, resulting in a comforting dish that never fails to please. The starch from the mashed cassava creates a luxurious, thickened base that perfectly coats each piece of sautéed chicken.
Ratings and comments