Smoky Chicken Bobó with Cassava, Crispy Okra and Green Coconut Rice

Instructions

1. 1

   1. In a bowl, combine the chicken with the lime juice, half of the garlic, 1 teaspoon (about 3 g) of the smoked paprika, the cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let it marinate for 15 minutes while you prepare the rest.

2. 2

   2. Place the cassava in a pot with 480 ml (2 cups) of the chicken stock and enough extra water to cover by 1 inch. Bring to a boil, reduce the heat, and cook for 20-25 minutes until very tender. Remove any fibrous cores if present.

3. 3

   3. Meanwhile, heat 1 tablespoon dendê oil and the olive oil in a wide pot over medium-high heat. Brown the chicken for 3-4 minutes per side until colored. It does not need to cook through at this stage. Remove and set aside.

4. 4

   4. In the same pot, add the onion, red bell pepper, and remaining garlic. Cook for 4-5 minutes until softened. Add the tomato, the remaining 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 3 more minutes, stirring.

5. 5

   5. Transfer the cooked cassava to a blender with 240 ml (1 cup) of its cooking liquid and the coconut milk. Blend until completely smooth. If needed, add a few extra spoonfuls of cooking liquid to help it blend.

6. 6

   6. Pour the cassava-coconut cream into the pot with the vegetables. Add the browned chicken and the remaining 240 ml (1 cup) chicken stock. Simmer over medium-low heat for 15 minutes, stirring occasionally, until the chicken is tender and the sauce is thick and silky.

7. 7

   7. For the green coconut rice, combine the rice, water, a pinch of salt, and 120 ml (1/2 cup) reserved from the coconut milk before blending if you set some aside; if not, take 120 ml from the sauce base before adding the chicken or use extra water. Cover and cook over low heat for 15 minutes until the liquid is absorbed. Rest for 5 minutes off the heat, then fold in the cilantro, parsley, lime zest, and scallion.

8. 8

   8. Toss the okra with the toasted cassava flour, a pinch of salt, and pepper. Spread on a lightly greased baking tray. Bake at 425°F / 220°C for 12-15 minutes, stirring once halfway through, until golden and crisp.

9. 9

   9. Just before serving, stir the remaining tablespoon of dendê oil into the bobó to deepen the aroma and adjust salt and pepper if needed.

10. 10

    10. Serve the chicken bobó hot with the green coconut rice on the side, and finish with the crispy okra on top or alongside to keep its texture.