Chicken Bobó (Brazilian Chicken Stew)

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Chicken Bobó (Brazilian Chicken Stew)

  • 1 pound yuca root
  • 3 cups chicken broth
  • 2f_227438 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.

Serves 6


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