Frango com Quiabo (Chicken with Okra)

Instructions

1. 1In a large bowl, combine the about 680 g chicken thighs with 1 tsp paprika, 0.5 tsp cumin, 1 tsp salt, and 0.5 tsp black pepper. Toss to coat the chicken evenly.
2. 2Heat 2 tbsp 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 in the hot pot and brown them on all sides for about 3-4 minutes per side, until a nice crust forms. 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 and cook over medium heat (148.9°C / 150°C) for about 5 minutes, stirring occasionally, until the onion is softened and translucent. Add the 4 cloves minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
4. 4Add the about 450 g sliced okra to the pot with the onions and garlic. Cook for 5 minutes, stirring occasionally, until the okra begins to soften slightly.
5. 5Pour in the about 790 g canned diced tomatoes and 1 cup chicken broth. Stir everything together and bring the liquid to a gentle simmer over medium heat (148.9°C / 150°C).
6. 6Return the browned chicken thighs to the pot. Cover the pot with a lid, reduce the heat to low (121.1°C / 120°C), and let it simmer for 30 minutes. The chicken should be cooked through, reaching an internal temperature of 74°C, and the okra should be tender.
7. 7Remove the pot from the heat. Stir in the 0.25 cup chopped fresh cilantro. Taste the sauce and add more salt or pepper if needed.
8. 8Serve the Frango com Quiabo hot over 4 cups of cooked polenta.

Related Guides