Chicken with Yuca Stew

This recipe is a twist on bobó de camarão, a classic dish from the northeast of Brazil. In this version, we’ll use chicken instead of the traditional shrimp, but we’ll keep everything else somewhat the same to bring forward those flavors from Bahia that we all cherish and love! Bobó’s consistency is usually like a light and creamy porridge, but I prefer it a little thinner. If you like it thicker, just use more yuca than the amount called for in the recipe and omit the heavy cream.