How to Make Authentic Brazilian Bobo de Frango with Chicken and Pumpkin

Simple Summary

Bobo de Frango with Chicken and Pumpkin is a hearty Brazilian stew that combines tender chicken, creamy pumpkin, and aromatic spices for a comforting and flavorful meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb pumpkin, peeled and cubed
• 2 cups cassava flour
• 2 cups coconut milk
• 2 cups chicken broth
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp dendê (palm oil)
• 2 tbsp olive oil
• 2 tomatoes, diced
• 1 red bell pepper, diced
• 2 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and black pepper to taste
• 2 limes, cut into wedges for serving

Instructions

1. In a large bowl, mix the cassava flour with 1 cup of coconut milk and 1 cup of chicken broth. Set aside to soak.

2. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 3-4 minutes until fragrant.

3. Add chicken pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until lightly browned.

4. Stir in cumin, paprika, salt, and pepper. Cook for another minute.

5. Add diced tomatoes and bell pepper. Cook for 3-4 minutes until vegetables start to soften.

6. Pour in the remaining coconut milk and chicken broth. Bring to a simmer.

7. Add cubed pumpkin to the pot. Cover and simmer for 15 minutes or until pumpkin is tender.

8. Stir in the soaked cassava flour mixture. Simmer uncovered for 10-15 minutes, stirring frequently, until the sauce thickens.

9. Add dendê oil and stir well to incorporate.

10. Taste and adjust seasoning if needed.

11. Remove from heat and stir in chopped cilantro.

12. Serve hot with lime wedges on the side.

Chef's Notes

• If cassava flour is unavailable, you can substitute with manioc flour or regular all-purpose flour, though the texture will be slightly different.
• For a vegetarian version, replace chicken with extra vegetables like carrots and zucchini.
• Dendê oil gives the dish its authentic flavor and color. If unavailable, you can use additional olive oil, but the taste will be milder.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin the sauce.

Nutritional Info

Per serving (approximate):

• Calories: 550
• Protein: 35g
• Fat: 35g (including healthy fats from coconut milk)
• Carbohydrates: 30g
• Fiber: 4g
• Rich in vitamins A and C from pumpkin and bell peppers
• Good source of potassium and iron

Serving Suggestions

• Serve Bobo de Frango over steamed white rice or with crusty bread for dipping.
• Pair with a crisp green salad dressed with lime vinaigrette for a refreshing contrast.
• For beverages, try a Brazilian Caipirinha or a chilled white wine like Sauvignon Blanc.
• Garnish with extra cilantro leaves and a sprinkle of toasted coconut flakes for added texture and flavor.
• This dish is perfect for family dinners, special occasions, or when you want to impress guests with international cuisine.