Frango com Quiabo (Chicken with Okra, Dairy-Free)

Ingredients

• 2 lbs Chicken Thighs (bone-in, skin-on)
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Olive Oil
• 1 large Onion (chopped)
• 4 cloves Garlic (minced)
• 1 28 oz can Diced Tomatoes (canned)
• 2 cups Chicken Broth
• 1 lb Okra (fresh or frozen, sliced)
• 0.25 cup Cilantro (chopped)

Instructions

1. 1Season the chicken: Season chicken thighs with salt and pepper.
2. 2Sear the chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear chicken thighs on both sides until browned, about 4-5 minutes per side. Remove chicken and set aside.
3. 3Sauté vegetables: Add onion and garlic to the pot and sauté until softened, about 5 minutes.
4. 4Add tomatoes and broth: Stir in diced tomatoes and chicken broth. Bring to a simmer.
5. 5Return chicken to pot: Return the chicken thighs to the pot. Cover and simmer for 20 minutes.
6. 6Add okra: Add okra to the pot. Cover and cook until the chicken is cooked through and the okra is tender, about 15-20 minutes.
7. 7Finish and serve: Stir in cilantro. Serve hot with rice.

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