Frango com Quiabo (Chicken with Okra)

Instructions

1. 1Cut the about 680 g boneless, skinless chicken thighs into 2.54 cm 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 (about 175°C / 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 about 450 g 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 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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