RECIPE — What On Earth Is This Instant Pot Bobo De Frango Brazilian Chicken Stew Mess You’ve Created?

A recipe has no soul. You, as the cook, must bring soul to the recipe. — Thomas Keller

My my, what a disaster of a recipe this is. Instant Pot Bobo de Frango Brazilian Chicken Stew? It’s a wonder anyone would even attempt to make this without ruining it completely. But since you seem to be in dire need of guidance, I’ll grudgingly provide a recipe.

Instant Pot Bobo de Frango (Brazilian Chicken Stew)

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)

Directions:

1. Season the chicken with salt and lime juice, and set aside to marinate while prepping the vegetables.
2. Turn on your Instant Pot and select the Saute function. Add 2 tablespoons of olive oil and saute the chicken tenders until they are nicely browned, about 5 minutes. Remove and set aside. Add the remaining tablespoon of olive oil and saute the onion and bell pepper until soft and translucent, about 5–7 minutes. Add the minced garlic and saute until it becomes fragrant, about 1 minute. Turn off the Saute function.
3. Return the chicken tenders to the Instant Pot. Add the chicken broth, yuca, and tomato, ensuring that the chicken tenders are completely submerged in the broth. Season lightly with salt. Close and lock the lid. Select high pressure according to the manufacturer’s instructions and set the timer for 35 minutes. Allow 10 to 15 minutes for the pressure to build.
4. Release the pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
5. Remove the chicken tenders, shred them with 2 forks, and set them aside. Turn on the Instant Pot and select the low Saute function. Using an immersion blender, blend the stew in the pot. Add the coconut milk and table cream while blending. Season with salt and stir in the shredded chicken, chopped cilantro, and palm oil.
6. Serve garnished with additional cilantro.

Cook’s Note:

You can use chicken breast instead of chicken tenders. Any color bell pepper can be used.

Nutrition Facts (per serving):

• 514 Calories
• 30g Fat
• 38g Carbs
• 23g Protein

Now, if you’re able to follow these instructions without causing a culinary catastrophe, I’d be thoroughly impressed. And for heaven’s sake, pair this disaster of a dish with a glass of Vinícola Perini’s Chardonnay Reserva. It might just save the meal from being a complete disaster.

If you manage to somehow pull this off and create something even remotely edible, then congratulations. If not, I suggest you stick to something simpler, like ordering takeout.

Wine Pairing

Vinícola Perini Chardonnay Reserva

Bon Appétit

If you’ve managed to navigate the culinary minefield of Instant Pot Bobo de Frango Brazilian Chicken Stew without turning it into a bland, watery disaster, then you might just be onto something. Want to elevate your cooking game with more Brazilian delights? Smash that subscribe button for a journey through the flavors of Brazil. And if you’ve uncovered the secret to creating a Bobo de Frango that’s bursting with authentic Brazilian flavors, don’t keep it to yourself. Share your wisdom in the comments, or simply bask in the glory of a successful Brazilian feast.