Brazilian recipe
Traditional Chicken Bobó: An Easy Homemade Recipe (Bobó de frango)
A rich, creamy and comforting chicken bobó, prepared with cassava and aromatic spices. Perfect for a memorable lunch.
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Ingredients
1 kg chicken breast, cubed
4 large onions, sliced
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 broth
Salt to taste
Black pepper to taste
Chopped parsley for garnish
4 large onions, sliced
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 broth
Salt to taste
Black pepper to taste
Chopped parsley for garnish
Where to find ingredients
You can find cassava, dende oil, and cachaça at specialized international food markets or large supermarkets that feature an exotic produce section. As a substitute, if fresh cassava is unavailable, frozen cassava (usually found in the freezer aisle) works perfectly. If dende oil cannot be found, a high-quality red palm oil is the ideal culinary substitute to maintain the authentic flavor profile.
Preparation method
- Peel the cassava and place it in a large pot, preferably a clay one.
- Arrange a layer of sliced onions over the cassava.
- Season with salt and cover with the chicken broth.
- Cook over low heat until the cassava is thoroughly tender.
- Remove the cassava from the heat and mash or process it while still warm.
- Reserve the cooking water from the cassava.
- In a separate large pot, brown the crushed garlic and chopped onion in the olive oil.
- Add the chicken cubes and sauté well until golden.
- Pour in 4 tablespoons of the cachaça and let the alcohol evaporate completely.
- The remaining cachaça will be used during the cooking process.
- Mix the dende oil, tomato sauce, and the chicken broth into 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 aside.
- Return the pot containing the cooking liquid to the heat.
- Stir in the mashed cassava and the coconut milk into the broth.
- Cook over low heat, stirring constantly, for about 10 minutes until a thick cream forms.
- Add the reserved chicken pieces back into the cassava cream and heat through.
- Turn off the heat and stir in the chopped parsley.
- Transfer the chicken bobó to a serving dish and serve piping hot.
Observations
Chicken bobó is a classic of Brazilian home cooking, cherished for its velvety texture and distinctive, bold flavor. This traditional recipe features chicken breast cubes, cassava (also known as yuca or manioc) boiled and mashed, coconut milk, and the signature touch of dende oil (palm oil), resulting in a dish that is both luscious and deeply flavorful.
Ideal for a Sunday family lunch or to impress guests, chicken bobó is quite simple to prepare and offers the ultimate comfort food experience. The combination of cooked and pureed cassava with the savory broth and seasoning creates a silky base that perfectly coats every piece of sautéed chicken.
Ideal for a Sunday family lunch or to impress guests, chicken bobó is quite simple to prepare and offers the ultimate comfort food experience. The combination of cooked and pureed cassava with the savory broth and seasoning creates a silky base that perfectly coats every piece of sautéed chicken.
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