Bobó de Frango

Ingredients - Serves 4

• Coriander - A handful, chopped
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Tomatoes - 2, chopped
• Red bell pepper - 1, chopped
• Garlic - 2 cloves, minced
• Onion - 1 large, chopped
• Coconut milk - 400 ml
• Cassava - 500 grams, peeled and cut into chunks
• Chicken breasts - 500 grams, cut into chunks

Let's Get Started

1. In a large pot, heat the olive oil over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion, garlic, bell pepper, and tomatoes. Cook until the vegetables are soft.
3. Add the cassava to the pot and cover with water. Bring to a boil, then reduce the heat and simmer until the cassava is soft.
4. Use a blender or immersion blender to puree the cassava and vegetables until smooth.
5. Return the puree to the pot and add the coconut milk. Stir to combine.
6. Add the chicken back to the pot and simmer for 20 minutes, until the chicken is cooked through.
7. Season with salt and pepper to taste. Stir in the chopped coriander just before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 550
• Fat: 20g
• Carbs: 50g
• Protein: 40g
• Sodium: 800mg
• Sugar: 5g