Frango com Quiabo (Chicken with Okra)

Ingredients

• 8 pieces Chicken thighs, bone-in, skin-on
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 28 oz can Diced tomatoes
• 1 cup Chicken broth
• about 450 g Okra, sliced
• 0.25 cup Cilantro, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the 8 pieces Chicken thighs, bone-in, skin-on dry with paper towels. Season all sides of the chicken thighs with 1 tsp Salt and 0.5 tsp Black pepper.
2. 2Heat 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 seasoned chicken thighs into the hot oil, skin-side down if possible. Sear the chicken for 4-5 minutes per side, until golden brown. Remove the chicken from the pot and set aside on a plate.
3. 3Reduce the heat to medium, about 150°C. Add the 1 medium Onion, chopped, to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the 3 cloves Garlic, minced, and cook for 1 minute more until fragrant, stirring constantly to prevent burning.
4. 4Pour in the 1 28 oz can Diced tomatoes and 1 cup Chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
5. 5Return the seared chicken thighs to the pot, nestling them into the liquid. Add the about 450 g Okra, sliced. Cover the pot tightly with a lid. Reduce the heat to low, about 120°C, and simmer for 30-35 minutes, or until the chicken is cooked through and tender, and the okra is tender but not mushy. The internal temperature of the chicken should reach 74°C.
6. 6Remove the pot from the heat. Stir in the 0.25 cup Cilantro, chopped. Let the dish rest for 5 minutes before serving.

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