Frango com Quiabo (Chicken with Okra)

Ingredients

• 8 Chicken Thighs, bone-in, skin-on
• 1 lb Okra, fresh or frozen, cut into 1-inch pieces
• 2 tbsp Olive Oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 28 oz can Diced Tomatoes
• 1 cup Chicken Broth
• 1 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 1 Bay Leaf
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Fresh Parsley, chopped

Instructions

1. 1In a large bowl, season the 8 bone-in, skin-on chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1 tsp dried oregano. Make sure each piece is evenly coated.
2. 2Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 400°F (200°C). Carefully place the seasoned chicken thighs into the hot oil, skin-side down first. Sear the chicken for 4-5 minutes per side, until nicely browned. Remove the 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, about 300°F (150°C), stirring occasionally, until softened, about 5 minutes. Add the 3 cloves minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
4. 4Pour in the 1 28 oz can diced tomatoes and 1 cup chicken broth. Add the 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Stir everything together and bring the liquid to a gentle simmer.
5. 5Carefully return the seared chicken thighs to the pot, nestling them into the liquid. Reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes. The chicken should be starting to become tender.
6. 6Add the 1 lb cut okra to the pot. Stir gently to incorporate it into the sauce. Cover the pot again and continue to simmer for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the okra is tender.
7. 7Remove and discard the 1 bay leaf from the pot. Stir in the 2 tbsp chopped fresh parsley. Serve the Frango com Quiabo hot, with white rice.

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