1. Recipes

How to Make Instant Pot Bobo de Frango (Brazilian Chicken Stew) - A Step-by-Step Guide

Brazilian cuisine is known for its vibrant flavors and rich history, and one of the most beloved dishes in Brazilian culture is Bobó de Frango, or Brazilian Chicken Stew. This hearty and comforting stew is a staple in many Brazilian households and is often served at special gatherings and celebrations.

Traditionally, Bobó de Frango is made by simmering chicken, vegetables, and spices in a flavorful coconut milk sauce until the meat is tender and the flavors have melded together. This ...

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Ingredients

  • 1 pound chicken tenders
  • salt to taste
  • 1 medium lime, juiced
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 1 yellow bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 2 cups yuca (cassava) roots, peeled and cut into 1-inch cubes
  • 1 medium tomato, seeded and diced
  • 1 cup coconut milk
  • ⅔ cup table cream
  • 1 cup evaporated milk
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 1 tablespoon dende oil (palm oil)

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Additional Time: 5 mins
  • Total Time: 1 hr 25 mins
  • Servings: 6

  • Season chicken with salt and lime juice, and set aside to marinate while prepping the vegetables.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil and saute chicken tenders until browned, about 5 minutes. Remove and set aside. Add remaining tablespoon olive oil and saute onion and bell pepper until soft and translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Turn off Saute function.
  • Return chicken tenders to the Instant Pot®. Add chicken broth, yuca, and tomato, making sure chicken tenders are completely submerged in broth. Season lightly with salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken tenders, shred with 2 forks, and set aside. Turn on the Instant Pot® and select low Saute function. Using an immersion blender, blend stew in the pot. Add coconut milk and table cream while blending. Season with salt and stir in shredded chicken chopped cilantro and palm oil.
  • Serve garnished with additional cilantro.

    • Nutrition

    514 cal.

    • Total Fat: 30g
    • Saturated Fat: 16g
    • Cholesterol: 62mg
    • Sodium: 157mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 3g
    • Total Sugars: 8g
    • Protein: 23g
    • Vitamin C: 60mg
    • Calcium: 152mg
    • Iron: 2mg
    • Potassium: 675mg

    Categories

    Instant pot recipes
    Brazilian recipes
    Chicken recipes
    Stew recipes