Brazilian recipe
Traditional Chicken Bobó: An Easy Home-Cooked Recipe (Bobó de frango : receita)
A rich, comforting, and velvety chicken bobó made with cassava and aromatic spices. This classic dish is perfect for an impressive family lunch.
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Ingredients
1 kg chicken breast, diced
4 large onions, sliced
1 small onion, finely chopped
10 garlic cloves, crushed
1 kg cassava (yuca/manioc)
2 tablespoons palm oil (azeite de dendê)
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
Fresh parsley, chopped for garnish
4 large onions, sliced
1 small onion, finely chopped
10 garlic cloves, crushed
1 kg cassava (yuca/manioc)
2 tablespoons palm oil (azeite de dendê)
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
Fresh parsley, chopped for garnish
Where to find ingredients
You can find chicken breast, fresh produce like onions, garlic, and herbs at local grocery stores or markets. For authentic ingredients like cassava (yuca), look in the produce section of specialty grocers. Palm oil and coconut milk are typically found in the international or ethnic food aisle of larger supermarkets. As a substitute, you may use vegetable oil if palm oil is unavailable, and frozen, peeled cassava can be used as a convenient alternative to fresh roots.
Preparation method
- Peel the cassava and place it in a large pot, preferably a clay pot.
- Layer the sliced onions over the cassava.
- Season with salt and cover 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 warm.
- Reserve the cooking liquid from the cassava.
- In a separate large pot, brown the crushed garlic and chopped onion in olive oil.
- Add the diced chicken and sauté until well browned.
- Pour in 4 tablespoons of the cachaça and allow the alcohol to evaporate completely.
- The remaining cachaça (half a liter) will be used during the stewing process.
- Stir in the palm oil, tomato sauce, and the chicken stock to the sautéed mixture.
- Season with salt and black pepper to taste.
- 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 with the remaining chicken cooking broth to the heat.
- Add the mashed cassava and coconut milk into the broth.
- Cook over low heat, stirring constantly, for about 10 minutes until a thick cream forms.
- Return the reserved chicken pieces to the cassava cream and heat through.
- Turn off the heat and stir in the chopped fresh parsley.
- Transfer the chicken bobó to a serving platter and serve piping hot.
Observations
Chicken bobó is a beloved staple in Brazilian cooking, celebrated for its silky texture and deep, complex flavors. This traditional preparation features diced chicken breast, cassava (also known as yuca or manioc) that has been cooked until tender and mashed, creamy coconut milk, and the essential signature addition of palm oil (azeite de dendê), which brings everything together into a luscious, savory dish.
Well-suited for a Sunday family gathering or a special meal to impress your guests, chicken bobó is surprisingly straightforward to prepare. The marriage of the mashed, starchy cassava with the seasoned chicken broth creates a thick, flavorful base that perfectly coats each bite of tender, sautéed chicken.
Well-suited for a Sunday family gathering or a special meal to impress your guests, chicken bobó is surprisingly straightforward to prepare. The marriage of the mashed, starchy cassava with the seasoned chicken broth creates a thick, flavorful base that perfectly coats each bite of tender, sautéed chicken.
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