Frango com Quiabo (Chicken with Okra, Dairy-Free)
A classic Brazilian dish of chicken stewed with okra, tomatoes, and onions in a flavorful broth. This version uses olive oil instead of butter or cream to keep it dairy-free.
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Ingredients
- about 910 g 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
- about 450 g Okra (fresh or frozen, sliced)
- 0.25 cup Cilantro (chopped)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Season the chicken: Season chicken thighs with salt and pepper.
- 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.
- 3Sauté vegetables: Add onion and garlic to the pot and sauté until softened, about 5 minutes.
- 4Add tomatoes and broth: Stir in diced tomatoes and chicken broth. Bring to a simmer.
- 5Return chicken to pot: Return the chicken thighs to the pot. Cover and simmer for 20 minutes.
- 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.
- 7Finish and serve: Stir in cilantro. Serve hot with rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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