Bobó (Brazilian Chicken Stew with Cassava & Coconut Milk)

Ingredients

• 800 g cassava (yuca), peeled and cut into chunks (about 1.75 lb or ~4 cups)
• 500 g chicken breast, cut into cubes (about 1.1 lb / 2 large breasts)
• 400 ml coconut milk (1 can, about 1 2/3 cups)
• 500 ml water (for cooking cassava and to adjust the broth; about 2 cups)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 large tomato, seeded and chopped
• 2 tablespoons olive oil
• 1 tablespoon neutral oil (or dendê/palm oil, if you prefer)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper
• Juice of 1/2 lime
• 2 tablespoons chopped parsley to finish

Instructions

1. Season the chicken breast with 1/2 teaspoon salt, lime juice, and black pepper; cook in 250 ml of water in a medium pot (about 1 cup) for 15–20 minutes until tender. Reserve the cooking liquid and shred the chicken.
2. While the chicken cooks, place the cassava in another pot, cover with water (about 250 ml) and cook for 20–25 minutes until very soft. Drain, reserving 100–150 ml of the cooking water.
3. In a blender, pulse the cooked cassava with 200 ml of the coconut milk and 100–150 ml of the reserved cassava cooking water until smooth; blend in two batches if needed to get an even texture.
4. Heat the olive oil and the neutral (or dendê) oil in a large skillet, sauté the onion for about 3 minutes until translucent, add the garlic and cook 1 more minute; add the tomato and cook until softened.
5. Add the shredded chicken to the sofrito, stir and cook 2 minutes to marry the flavors; then pour in the cassava purée and the remaining coconut milk, stirring to combine.
6. Adjust the texture with the reserved chicken broth: if the stew is too thick, add the broth a little at a time until it reaches a creamy, smooth consistency. Simmer over medium-low heat for 8–10 minutes to develop the flavors.
7. Taste and adjust salt and pepper. For a more authentic touch, stir in 1 tablespoon of dendê (palm) oil at the end for color and aroma. Finish with chopped parsley and serve hot with white rice and lime wedges.

Tips

• For an extra-smooth bobó, press the cassava purée through a fine sieve before adding it to the chicken.
• If using frozen cassava, shorten the initial cooking time—it will soften faster than fresh.
• Freeze portions in airtight containers for up to 2 months; thaw in the refrigerator and reheat with a little water or coconut milk.

Variations

• Bobó with shrimp: replace half the chicken with 300 g cleaned shrimp and add them at the end of cooking for 4–5 minutes.
• Bobó with chicken thighs: use 600 g boneless chicken thighs for more flavor and juiciness, cooking until tender and shredding them.
• Lighter version: use light coconut milk and only 1 tablespoon of oil while keeping the creamy texture.

FAQ