Bobo de Galinha (Chicken in Yucca Cream)

This is one of our favorite recipes. Bobo de Galinha is a very popular dish made in Brazil but instead of chicken it is usually made with shrimp and served inside a hollowed pumpkin, it looks so delicious and fancy the only problem is that I don’t eat seafood, it simply does not agree with me. I decided to try the recipe using chicken instead and just like that, we created Bobo de Galinha! This is a very tasty, creamy and gluten free dish that will please everyone.


2 pounds of Chicken
4 cups of milk
2 pounds of cassava root (also known as Yucca root)
1 can of corn
3 tablespoons butter
1 can tomato sauce
½ cup chopped cilantro
3 onions chopped
8 cloves of garlic minced
2 cups chicken stock
1  1/2 can of Coconut Milk
1 bunch of Cilantro chopped (at least ½ a cup)
1 Bunch of Chives – Chopped

Directions:  Boil the chicken breast until fully cooked,  about 20-30 min. Drain and once it is cool enough shred it and set aside.  Peel and boil the cassava root until soft, let it cool down a little. In a blender mix cassava root and milk until smooth, do not over mix as the cassava root will get very thick in consistency, set aside.   In a large pan over medium heat melt the butter, when the butter is hot add the chopped onions to the pan and sauté until they are golden brown add the garlic and cook for 1 minute. Add shredded chicken, chicken stock, chives and tomato sauce, mix well. Lower the heat and add the cassava root mixture, continue to mix until fully incorporated. Add corn, coconut milk and cilantro, cook over low heat for 10 minutes. Add salt and pepper to taste.

Serve over white rice.


  • Johny Jackson - Hello i am kavin, its my first occasion to commenting
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