Frango com Quiabo (Chicken with Okra)

Ingredients

• 2 lbs Chicken pieces (thighs and drumsticks)
• 1 tablespoon Lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 lb Okra, sliced
• 1 28 oz can Diced tomatoes
• 1 cup Chicken broth
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Cumin
• 0.25 cup Cilantro, chopped

Instructions

1. 1In a bowl, combine the 2 lbs Chicken pieces with 1 tablespoon Lime juice, 1 teaspoon Salt, and 0.5 teaspoon Black pepper. Let this marinate for 15 minutes.
2. 2Heat 2 tablespoons Olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, 400°F (200°C). Carefully place the marinated chicken pieces in the hot oil and brown them on all sides, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium Onion, chopped, to the same pot and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the 3 cloves Garlic, minced, and cook for 1 minute more until fragrant, about 1 minute. Add the 1 lb Okra, sliced, and cook, stirring occasionally, for 5 minutes until it starts to soften.
4. 4Stir in the 1 28 oz can Diced tomatoes, 1 cup Chicken broth, 1 teaspoon Smoked paprika, and 0.5 teaspoon Cumin. Bring the mixture to a simmer, stirring to combine everything.
5. 5Return the browned chicken pieces to the pot. Cover the pot, reduce the heat to medium-low, and simmer gently for 30-40 minutes. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and is tender.
6. 6Remove the pot from the heat. Stir in the 0.25 cup Cilantro, chopped. Serve the Frango com Quiabo hot with rice.

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