Frango com Quiabo (Chicken with Okra)

Instructions

1. 1In a bowl, combine the about 910 g chicken pieces with the 1 tbsp lime juice, 1 tsp salt, and 0.5 tsp black pepper. Let this mixture sit for 20 minutes to marinate.
2. 2Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Carefully place the marinated chicken pieces into the hot oil and sear them until they are browned 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 large onion, chopped, to the same pot and cook over medium heat (148.9°C / 150°C) until softened, about 5 minutes. Add the 4 cloves garlic, minced, and cook for 1 minute more until fragrant. Add the about 450 g okra, sliced, and cook, stirring occasionally, for another 5 minutes until it begins to soften.
4. 4Stir in the 1 can (about 790 g) diced tomatoes, 1 cup chicken broth, 1 tsp paprika, and 0.5 tsp cumin. Bring this mixture to a simmer, stirring to combine all the ingredients.
5. 5Return the seared about 910 g chicken pieces to the pot. Cover the pot with a lid, reduce the heat to low (121.1°C / 120°C), and let it simmer for 30-35 minutes, or until the chicken is cooked through and tender. The chicken is done when it reaches an internal temperature of 74°C.
6. 6Remove the pot from the heat. Stir in the 0.25 cup cilantro, chopped. Serve the Frango com Quiabo hot.

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