Frango com Quiabo (Chicken with Okra)

Instructions

1. 1Place the about 910 g of chicken pieces in a bowl and season them with the 1 tsp of salt and 1/2 tsp of black pepper.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 190°C.
3. 3Carefully place the seasoned chicken pieces into the hot oil and brown them on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
4. 4Add the 1 medium chopped onion to the same pot and cook, stirring occasionally, until it has softened, about 5 minutes. Stir in the 3 cloves of minced garlic and cook for 1 minute more until fragrant.
5. 5Pour in the 1 14.5 oz can of diced tomatoes and the 1/2 cup of chicken broth. Stir to combine and bring the liquid to a simmer.
6. 6Return the browned chicken pieces to the pot. Add the about 450 g of sliced okra, ensuring it is submerged in the liquid as much as possible. Cover the pot.
7. 7Reduce the heat to medium-low, about 150°C, and let the dish cook until the chicken is cooked through (internal temperature reaches 74°C or 74°C) and the okra is tender, about 25-30 minutes. Stir occasionally to prevent sticking.
8. 8Remove the pot from the heat. Stir in the 1/4 cup of chopped cilantro and the 1 tbsp of lemon juice. Serve hot.

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