Frango com Quiabo (Chicken with Okra)

Instructions

1. 1Pat the about 680 g of chicken thighs dry with paper towels. Season them all over with the 1 tsp of salt and the 1/2 tsp of black pepper.
2. 2Heat the 2 tbsp of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Carefully place the seasoned chicken thighs into the hot oil, skin-side down if possible. Brown the chicken for about 4-5 minutes per side, until golden brown. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, about 150°C. Add the 1 medium onion, chopped, to the pot. Cook, stirring occasionally, for about 5 minutes, or until the onion is softened and translucent.
4. 4Add the 3 cloves of garlic, minced, to the pot and cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
5. 5Pour in the 1 can (about 790 g) of diced tomatoes and the 1 cup of chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
6. 6Return the browned chicken thighs to the pot, nestling them into the liquid. Cover the pot tightly with a lid. Lower the heat to medium-low, about 135°C, and cook for 30 minutes. The chicken should be tender.
7. 7Add the about 450 g of okra, sliced, to the pot. Stir gently to combine. Cover the pot again and continue to cook for 15 minutes more. The okra should be tender and the chicken cooked through, reaching an internal temperature of 74°C.
8. 8Stir in the 1/4 cup of cilantro, chopped. Serve the Frango com Quiabo hot, ideally with white rice.

Related Guides