Brazilian Chicken Bobó — Creamy Cassava & Coconut Stew
A soul-warming Brazilian classic featuring tender chicken pieces nestled in a silky cassava and coconut milk cream. Gently spiced with red palm oil and fresh aromatics, this hearty stew brings vibrant tropical flavors to your dinner table in just over 40 minutes. Comforting, generous, and surprisingly easy to make.
🛒 Ingredients
6 servings
- 500 g chicken breast, diced
- 2 tbsp lime juice
- 2 chicken stock cubes
- 3 tbsp red palm oil (dendê)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 large ripe tomato, diced
- 250 g cooked cassava (yuca)
- 250 ml whole milk
- 200 ml coconut milk
- Grated Parmesan to taste
- Black pepper to taste
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Season the chicken cubes with lime juice and black pepper. Let marinate for 10 minutes.
- 2
Heat the red palm oil and olive oil in a large pan over medium heat. Sauté the onion and garlic for 2 minutes, then add the chicken and brown on all sides.
- 3
Add the diced tomato and crumbled stock cubes. Pour in 120 ml of water, cover and simmer for 15–20 minutes until the chicken is fully cooked and tender.
- 4
Meanwhile, blend the cooked cassava with the coconut milk and whole milk until completely smooth and creamy.
- 5
Stir the cassava cream into the chicken mixture. Let it thicken over low heat for 5 minutes, then remove from heat.
- 6
Transfer to a baking dish, sprinkle with Parmesan and broil under the oven grill for a few minutes if desired. Serve hot.
💡 Chef's Tip
Can't find red palm oil? Substitute with olive oil and a pinch of smoked paprika to echo its distinctive flavor. Frozen cassava from an international grocery store works perfectly here.
Similar Recipes
Same category — Main Dishes
🍽️ Complete your meal
More ideas to accompany this dish
