Braised Chicken and Cassava with Onion Sauce
A hearty one-pot dish inspired by Brazilian home cooking, where juicy overnight-marinated chicken meets soft cassava in a fragrant, savory onion broth. Perfect for a comforting weeknight dinner that the whole family will ask for again. Simple ingredients, big flavors!
🛒 Ingredients
6 servings
- 1 kg (2.2 lbs) chicken thighs and drumsticks
- 500 g (1.1 lbs) fresh or frozen cassava, peeled and cut into chunks
- 1 packet (about 30 g) dry onion soup mix
- 4 garlic cloves, minced
- 1 handful of fresh basil or 1 tsp dried basil
- Salt and black pepper to taste
- 2 cups (500 ml) water
- 1 tablespoon olive oil
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Directions
- 1
The night before, combine the minced garlic, basil, salt, and pepper in a large bowl. Coat the chicken pieces thoroughly with the marinade, cover, and refrigerate overnight to develop deep, rich flavors.
- 2
The next day, heat the olive oil in a large heavy-bottomed pot over medium-high heat. Brown the chicken pieces on all sides, turning occasionally, until golden, about 8 minutes.
- 3
Pour in the 2 cups of water, add the raw cassava chunks around the chicken, and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
- 4
Remove the lid and check for doneness: the chicken should be fully cooked through and the cassava tender when pierced with a fork. If needed, cook for another 5 minutes.
- 5
Sprinkle half the onion soup mix over the pot, stir gently, and simmer on low heat for 5 minutes until the sauce thickens slightly. Turn off the heat and serve hot with steamed white rice.
💡 Chef's Tip
Cassava can be found fresh or frozen in most Latin American or African grocery stores. If unavailable, large chunks of potato work as a substitute. A squeeze of lemon juice before serving brightens all the flavors.
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Same category — Poultry
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