Frango com Quiabo (Chicken with Okra)

Instructions

1. 1In a large bowl, season the about 910 g Chicken Pieces with 1 tsp Salt, 1/2 tsp Black Pepper, and 1/2 tsp Turmeric. Make sure each piece is evenly coated.
2. 2Heat 2 tbsp Vegetable Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C or 190°C). Carefully add the seasoned chicken pieces and brown them on all sides for about 5-7 minutes total. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium Onion, cut into small pieces, to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the 3 cloves Garlic, minced, and cook for another minute until fragrant, stirring constantly to prevent burning.
4. 4Add the 2 large Tomatoes, chopped, to the pot. Cook, stirring and breaking them down with your spoon, until they form a thick sauce, about 5-8 minutes.
5. 5Return the browned about 910 g Chicken Pieces to the pot. Pour in the 1 cup Chicken Broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer over medium heat (about 148.9°C or 150°C).
6. 6Add the about 450 g Okra, cut into 2.54 cm pieces, to the pot. Stir to combine with the chicken and sauce. Cover the pot and let it simmer gently for 20-25 minutes, or until the okra is tender and the chicken is cooked through. The chicken is done when it reaches an internal temperature of 74°C.
7. 7Stir in the 1/4 cup Cilantro, chopped. Serve the Frango com Quiabo hot, ideally with white rice.

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