Creamy Chicken and Sweet Potato Bobó with Green Cilantro Rice

Name: Creamy Chicken and Sweet Potato Bobó with Green Cilantro Rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.3 lb boneless chicken breast or thigh, diced; 2 tbsp lime juice; 4 cloves garlic; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 1/4 cups onion; 1 cup red bell pepper; 1 1/2 cups ripe tomato; 1 tsp sweet paprika; 1/2 tsp ground cumin; 10.5 oz cooked cassava; 9 oz sweet potato; 1 2/3 cups coconut milk; 1 1/4 cups chicken broth; 1 1/2 cups fresh cilantro; 1 cup long-grain white rice; 2 cups water; 1/3 cup scallion or green onion; 1 tbsp butter; 1 tsp lime zest

An original Brazilian-inspired dish built around the creamy character of bobó, made with golden chicken, sweet potato, and cassava in a silky coconut milk sauce with tomato, lime, and cilantro, served with fragrant green rice. Comforting, vibrant, and ideal as a complete meal.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g boneless chicken breast or thigh, diced (skinless)
30 ml lime juice (divided)
12 g garlic (chopped)
8 g salt (or to taste, divided)
2 g black pepper (freshly ground)
30 ml olive oil (divided)
180 g onion (chopped)
120 g red bell pepper (diced small)
250 g ripe tomato (chopped)
4 g sweet paprika
2 g ground cumin
300 g cooked cassava (without fibras duras)
250 g sweet potato (pelada and diced)
400 ml coconut milk
300 ml chicken broth
35 g fresh cilantro (leaves and stalks tiernos, divided)
220 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
40 g scallion or green onion (chopped)
15 g butter
2 g lime zest

Nutrition facts

per serving

632 kcal

Calories

35 g

Protein

49 g

Carbs

31 g

Fat

5 g

Fiber

44 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a bowl, mix the chicken with 15 ml (1 tbsp) lime juice, half of the garlic, 4 g (3/4 tsp) salt, and the black pepper. Let it marinate for 15 minutes while you prepare the rest.
2
2. Place the cooked cassava and sweet potato in a saucepan with 200 ml (scant 3/4 cup) of the coconut milk and 150 ml (2/3 cup) of the chicken broth. Cook over medium heat for 12 to 15 minutes, until the sweet potato is very tender.
3
3. Blend the cassava and sweet potato mixture with a blender or food processor until smooth and thick. If needed, add a few spoonfuls of broth to help it blend. Set aside.
4
4. For the green rice, blend half of the cilantro with the water, scallion, and a pinch of salt until you have a bright green liquid. Strain if you want a smoother texture.
5
5. In a medium pot, melt the butter with 15 ml (1 tbsp) olive oil over medium heat. Add the rice and stir for 1 minute. Pour in the blended green liquid, add the lime zest, and cook covered over low heat for 16 to 18 minutes, until the rice is tender and the liquid is absorbed. Let rest for 5 minutes before fluffing.
6
6. While the rice cooks, heat the remaining oil in a wide skillet or shallow pot over medium-high heat. Brown the chicken for 5 to 7 minutes, stirring occasionally, until it loses its raw color and develops some color. Remove and set aside.
7
7. In the same skillet, add the onion and red bell pepper. Cook for 4 minutes until softened. Stir in the remaining garlic, tomato, sweet paprika, and cumin. Cook 5 minutes more, lightly crushing the tomato to form a juicy base.
8
8. Return the chicken to the skillet. Add the remaining coconut milk, remaining chicken broth, the reserved cassava-sweet potato cream, and the remaining salt. Mix well and cook over medium-low heat for 10 to 12 minutes, stirring so it does not stick, until the chicken is fully cooked and the sauce is creamy.
9
9. Add the remaining lime juice and the remaining chopped cilantro. Adjust salt if needed and cook 1 minute more.
10
10. Serve the creamy chicken bobó hot with the green cilantro rice on the side. If desired, finish with extra cilantro on top.
11
11. If you prefer to keep the dish warm before serving, you may place it in a 200°F (95°C) oven for up to 10 minutes, well covered so it does not dry out.

Chef tips

For a silkier texture, remove any tough inner fibers from the cassava before blending. Browning the chicken well at the beginning adds deeper flavor to the final sauce.

Substitutions

You can use chicken thighs instead of breast for a juicier result. If sweet potato is unavailable, use a firm-fleshed squash in the same amount. Parsley can replace part of the cilantro in the rice if you prefer a milder flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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