Chicken with okra
Frango com quiabo (chicken with okra) is a Brazilian dish that is especially famous in the region of Minas Gerais.
For 4 servings
Ingredients
2 tbsp vegetable oil
8 debonned chicken thighs
1 tbsp olive oil
1 large onion, finely sliced
1 red pepper finely sliced
2 garlic cloves, finely diced
1 small Piri Piri chile, seeded and finely chopped
2 large tomatoes, cored and finely chopped
1 tbsp tomato paste
4 oz. chicken broth
1 cinnamon stick
12 oz okra, fresh
1 tbsp white vinegar
Salt and pepper to taste
Preparation
Heat the vegetable oil in a sauce pan over medium heat. Season the chicken thighs with salt and pepper and add them to the pan, skin side down. Cook until golden brown, turn them over and cook for another 3 minutes. Remove from pan.
Add the olive oil to the pan, then the chopped onions and pepper. Sauté for 5 minutes or until the onion has softened, then add garlic, tomatoes, the chopped chili and the tomato paste. Cook for another 3/4 minutes. Add the chicken broth to the pan and bring to boil. Lower the heat, add the chicken, the cinnamon stick, cover and cook for 20 minutes.
In the meantime, trim the okra and slice in thin rounds. Add the vinegar to the okra and place in a colander for at least five minutes, until its mucilagenous substance or “goo” is drained. Add to the pan, re-season with salt and pepper; cover and simmer gently for about 5-10 minutes. Serve immediately with rice.
Tags: Chicken with okra, Frango com quiabo, latin recipe, Pollo al quimbombó, receta latina