Frango com Quiabo (Chicken with Okra)

Instructions

1. 1Pat the 8 bone-in, skin-on chicken thighs dry with paper towels. Season all sides of the chicken thighs with 1 tsp salt and 0.5 tsp black pepper.
2. 2Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Once the oil is shimmering, carefully add the seasoned chicken thighs, skin-side down. Brown the chicken on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set aside on a plate.
3. 3Reduce the heat to medium (148.9°C / 150°C). Add the 1 medium chopped onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the 3 cloves minced garlic and cook for 1 minute more until fragrant, stirring constantly.
4. 4Pour in the 1 can (about 790 g) diced tomatoes and 1 cup chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
5. 5Carefully return the browned chicken thighs to the pot, nestling them into the liquid. Cover the pot tightly with a lid. Let it simmer gently for 30 minutes, or until the chicken is mostly cooked through.
6. 6Add the about 450 g sliced okra to the pot. Stir gently to incorporate it into the sauce. Cover the pot again and continue to simmer for another 15 minutes, or until the chicken is cooked through (internal temperature reaches 74°C / 74°C) and the okra is tender.
7. 7Remove the pot from the heat. Stir in the 0.25 cup chopped cilantro. Let the dish rest for 5 minutes before serving hot with rice.

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