Frango com Quiabo (Chicken with Okra)

Ingredients

• 2 lb Chicken pieces (thighs and drumsticks)
• 1 tbsp Lime Juice
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 1 28 oz can Diced Tomatoes
• 1 lb Okra, sliced
• 1 cup Chicken Broth
• 1 tsp Smoked Paprika
• 1/2 tsp Dried Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 cups Polenta (prepared)

Instructions

1. 1In a medium bowl, combine the 2 lb Chicken pieces with the 1 tbsp Lime Juice, 1 tsp Salt, and 1/2 tsp Black Pepper. Toss to coat evenly. Let it marinate for 15 minutes at room temperature.
2. 2Heat the 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 375°F (190°C). Carefully add the marinated chicken pieces and brown them on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, approximately 350°F (175°C). Add the 1 large Onion, chopped, to the pot and sauté until softened and translucent, about 5 minutes. Add the 3 cloves Garlic, minced, and cook for another minute until fragrant, stirring constantly.
4. 4Stir in the 1 28 oz can Diced Tomatoes, breaking them up with your spoon. Add the 1 lb Okra, sliced, 1 cup Chicken Broth, 1 tsp Smoked Paprika, and 1/2 tsp Dried Oregano. Stir everything together to combine.
5. 5Return the browned 2 lb Chicken pieces to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a gentle simmer over medium heat, approximately 350°F (175°C).
6. 6Once simmering, reduce the heat to low, approximately 250°F (120°C). Cover the pot tightly and let it cook for 30-40 minutes. The chicken should be cooked through and very tender, and the okra should be soft. You can check for doneness by piercing the thickest part of a chicken piece with a fork; it should come away easily.
7. 7Serve the Frango com Quiabo hot, spooning it over the prepared 4 cups Polenta.

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