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Chicken Bobó (Brazilian Chicken Stew)



Bobó is a traditional Brazilian stew that can be made with chicken, shrimp, or fish.

Serves 6


  • 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.

Cook's Notes:

Red Palm Oil (or simply Palm Oil) can be somewhat hard to find in the US. International grocery stores and Brazilian Markets might carry it. If you can’t find it where you live (which is my case) you can order online, or have someone from Brazil bring it to you when they visit (my parents :) You can still make this dish without the Palm Oil, it will not taste as traditional, but I guarantee it still tastes great!

Bobó is a traditional Brazilian stew that can be made with chicken, shrimp, or fish. If you decide to make it with fish or shrimp, make sure you use fish or shrimp stock to cook the yuca. Also, sauté your fish or shrimp separated from the vegetables, since the cooking time for seafood is much shorter (especially for shrimp.)

Yuca is a potato like root, but with much more flavor! I happened to find it at Meijer – where I live, this is the grocery store that has the most variety of products. Finding yuca is very exciting for me! So I will be cooking more Brazilian recipes with yuca root soon!!! By the way, Brazilians have a different name for yuca: mandioca – especially if you are from the south of Brazil. In the north, people call it macaxeira.

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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