Chicken Bobó (Brazilian Chicken Stew)

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Chicken Bobó is a traditional stew especially popular on the Northeast part of Brazil.

This delight might have an exotic name, but the method is quite simple. The secret to make this recipe so flavorfull and creamy is to cook the yuca in chicken broth, then process it in blender or food processor to use as the thickening agent.

Coconut milk and red palm oil add richness and a beautiful color to this gluten-free recipe. 

Serves 6


Using a potato peeler, remove skin of the yuca; than cut it in half, crosswise. Transfer to a large sauce pan and add the chicken broth. Boil on medium heat until the yuca is soft; 30 to 40 minutes.

Transfer the yuca to a plate, but reserve the liquid from the pan. Let it cool to touch, than remove the steam from the center. While still warm, mash yuca using a fork or potato masher.

Transfer the yuca and the cooking liquid to a blender (or use an immersion blender). Blend it until smooth. Set aside.

To a large pan or deep skillet set over medium-high heat add the vegetable oil. Once the oil is hot, add the chicken and sear for about 2 minutes. Season generously with salt and pepper and stir. Add the onions, red bell pepper, green bell pepper, and garlic. Cook, stirring ocasionally, until the vegetables start to soften; about 5 minutes. Add the tomatoes and cover. Reduce heat to medium-low and simmer until the tomatoes are soft; about 10 minutes.

Fold in the mashed yuca, coconut milk, red palm oil, and red chili paste and simmer for another couple of minutes. Remove from heat and add the cilantro, and scallions. Correct salt, if needed. Serve over rice.

Cook's Note:

Red Palm Oil (aka Dende Oil) can be found ar International grocery stores and Brazilian markets.

Nutrition Facts:

6 Servings

Amount Per Serving

Calories 586.4

Total Fat 33.8 g

Cholesterol 90.0 mg

Sodium 223.4 mg

Potassium 715.9 mg

Total Carbohydrate 33.6 g

Dietary Fiber 2.1 g

Sugars 2.2 g

Protein 38.5 g




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