The Chicken Bobó (Bobó de Frango)
The second most popular way to prepare the brazilian Bobó dish is with chicken, shrimp being the most frequently seen method. Bobó is a classic dish from the Bahia state of Brazil; it shares with the shrimp bobo its african origins... I have listed the shrimp bobo as another recipe in the main dish section of this website.
Making Bobó de Frango
* 2 and 1/2 lb. boneless chicken breast
* 2 lb. peeled and sliced manioc
* 1 cup coconut milk (250 ml)
* 2 cups cream
* 6 cups of water
* 1 large onion, chopped
* 4 cloves garlic, pressed
* red pepper (optional)
* salt to taste
* chopped parsley
* shoestring potatoes (potato sticks)
* 3 tablespoons dendê oil (brazilian palm oil)
1) Cook the chicken breasts with 2 tablets of chicken broth and enough water for about 20 minutes in a pressure cooker. Remove chicken from the pressure cooker and its cooking water, place the peeled and sliced cassava and some water in the cooker then also cook for about 20 minutes or until they become tender.
2) While the cassava is cooking, dice the chicken to bite sized pieces and saute in the oil, with the onion, garlic and pepper. Add the shredded chicken and reserve. When the cassava is cooked and tender, remove from pressure cooker and reserve 2 cups of the water the cassava cooked in.
3) Add the coconut milk and the cream then mix well; in this mash the cassava with a potato masher, adding gradually its cooking water and mashing until completely pureed.
4) When pureed to a creamy texture, add in the chicken mixture from the pan, the red palm oil and mix well; heat back up until warm again. Pour the chicken mixture in the pan, mix and mix in more water if necessary to get desired texture.
Heat up on the stove and add some salt to the chicken bobo and then pour the cream in with the chopped parsley. Pour on stylish plates then serve with white rice and the shoestring potatoes