Frango com Quiabo (Chicken with Okra)

Instructions

1. 1In a large bowl, combine the about 910 g of chicken pieces with 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano. Toss well to ensure all pieces are evenly coated.
2. 2Heat 2 tablespoons 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 pieces into the hot pot, being careful not to overcrowd it. Brown the chicken on all sides until golden brown, approximately 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium chopped onion to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the 3 cloves of minced garlic and cook for 1 minute more, until fragrant.
4. 4Pour in the 1 can (about 790 g) of diced tomatoes and 1 cup of chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
5. 5Return the browned chicken pieces to the pot. Make sure the chicken is mostly submerged in the liquid. Cover the pot tightly and reduce the heat to medium-low, about 150°C. Let it simmer for 30 minutes, or until the chicken is cooked through and tender.
6. 6Add the about 450 g of okra, cut into 2.54 cm pieces, to the pot. Stir gently to distribute the okra throughout the chicken and sauce. Cover the pot again and continue to cook for another 15-20 minutes, or until the okra is tender.
7. 7Stir in the 0.25 cup of fresh chopped parsley. Serve the Frango com Quiabo hot.

Related Guides