Brazilian Chicken Bobó with Coconut Milk
Bobó de frango is a beloved Afro-Brazilian stew hailing from the vibrant state of Bahia. Silky cassava purée, tender chicken, and rich coconut milk unite in a dish that is both deeply comforting and excitingly exotic. A true spoonful of Brazil that will win over your whole table!
🛒 Ingredients
8 servings
- 1 kg (2.2 lb) chicken breast, cut into cubes
- Salt to taste
- 3 tablespoons neutral oil
- 3 garlic cloves, crushed
- 1 large onion, finely chopped
- 4 ripe tomatoes, peeled and chopped
- 1 kg (2.2 lb) cooked cassava, chopped
- 1 cup (250 ml) cassava cooking broth
- ¾ cup (200 ml) coconut milk
- 2 tablespoons red palm oil (dendê)
- Hot pepper sauce to taste
- ½ cup fresh cilantro, chopped
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Directions
- 1
Season the chicken cubes with salt and sauté in oil over medium heat until lightly golden.
- 2
Add the crushed garlic, chopped onion and tomatoes. Simmer on low heat for 15 minutes, stirring occasionally.
- 3
Meanwhile, blend the warm cooked cassava with the cooking broth until you get a smooth, creamy purée.
- 4
Stir the cassava purée into the chicken mixture, pour in the coconut milk, turn up the heat and mix vigorously.
- 5
Add the red palm oil, hot pepper sauce and cilantro. Cook for another 3–4 minutes, stirring constantly.
- 6
Taste and adjust salt as needed, then transfer to a serving dish.
- 7
Serve hot with fluffy white rice and fried cassava chips for a complete Brazilian feast.
💡 Chef's Tip
Red palm oil (dendê) is what gives this stew its signature golden hue and earthy depth — it's non-negotiable for an authentic result. Look for it in African or Latin American grocery stores. Coconut oil works as a last resort, but the flavour will be notably milder.
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Same category — Poultry
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