Chicken Bobó (Brazilian Chicken Stew)
- 1 pound yuca root
- 3 cups chicken broth
- 2 tablespoons vegetable oil
- 2 pounds chicken breast, diced
- 1 large onion, finely sliced
- 1 red bell pepper, seeded and finely sliced
- 1 green bell pepper, seeded and finely sliced
- 2 large garlic cloves, minced
- 3 roma tomatoes, chopped
- 1 cup coconut milk
- ½ cup red palm oil (see note)
- 2 tablespoons red chili paste
- 1 cup chopped cilantro
- 1 cup chopped scallions
- Salt and pepper
Peel the yuca root and cut it in halt, crosswise. Transfer to a large sauce pan and add the chicken broth. Boil on medium heat until the yuca is soft, about 50 minutes.
Transfer the yuca to a plate, but reserve the liquid from the pan. Let it cool for 10 minutes and remove the steam from the center. While still warm, mash yuca with a fork or potato masher.
Transfer the yuca and the cooking liquid to a blender. Blend it until smooth. Set aside.
While the yucca is cooking, heat the vegetable oil until shimmering. Add the chicken and sear, about 2 minutes. Add the onions, red bell pepper, green bell pepper, and garlic. Cook it for about 5 minutes. Stir in the tomatoes. Close the lid and cook until all vegetables are soft and chicken is cooked through, 7 minutes. Add the yuca, coconut milk, red palm oil, and red chili paste and cook for another 2 minutes. Remove from heat and add the cilantro, scallions, salt and pepper. Serve it with a side of rice.
Bobó is a traditional Brazilian stew that can be made with chicken, shrimp, or fish.