Frango com Quiabo (Chicken with Okra)

Ingredients

• 1.5 lbs Chicken Thighs (boneless, skinless)
• 1 tbsp Lime Juice
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 28 oz can Diced Tomatoes
• 1 cup Chicken Broth
• 1 lb Okra
• 0.25 cup Cilantro

Instructions

1. 1Cut the 1.5 lbs boneless, skinless chicken thighs into 1-inch pieces. In a medium bowl, combine the chicken pieces with 1 tbsp lime juice, 1 tsp salt, and 0.5 tsp black pepper. Let this mixture sit at room temperature for 15 minutes to marinate.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove and set the heat to medium (350°F / 175°C). Add 2 tbsp olive oil. Once the oil is shimmering, add 1 medium chopped onion and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add 3 minced garlic cloves and cook, stirring constantly, until fragrant, about 1 minute more.
3. 3Pour the 1 28 oz can diced tomatoes and 1 cup chicken broth into the pot with the onions and garlic. Stir everything together. Increase the heat to medium-high and bring the liquid to a gentle simmer. Let it simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
4. 4Add the marinated chicken pieces (including any juices from the bowl) and 1 lb trimmed and cut okra to the simmering liquid in the pot. Stir to combine. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30 minutes. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C), and the okra should be tender.
5. 5Remove the pot from the heat. Stir in the 0.25 cup chopped cilantro. Let the dish rest for 5 minutes before serving. Serve hot.

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