Frango com Quiabo (Chicken with Okra)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C/175°C). Add the 2 tablespoons of olive oil and let it heat up for about 1 minute.
2. 2Add the about 680 g of chicken thighs to the hot pot. Cook for 3-4 minutes per side, until they are browned on all sides. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium chopped onion to the pot. Cook, stirring occasionally, for about 5 minutes, or until the onion is softened and looks translucent.
4. 4Add the 3 cloves of minced garlic to the pot and cook for 1 minute more, stirring constantly, until it smells fragrant.
5. 5Stir in the 1 28 oz can of diced tomatoes, 1 cup of chicken broth, 1 tsp of smoked paprika, 1 tsp of dried oregano, 1 tsp of salt, and 1/2 tsp of black pepper. Bring this mixture to a gentle simmer.
6. 6Return the browned about 680 g of chicken thighs to the pot. Add the about 450 g of okra. Stir everything together, then cover the pot.
7. 7Reduce the heat to low (121.1°C/120°C) and let the stew cook for 25-30 minutes. The chicken should be cooked through (internal temperature of 74°C/74°C) and the okra should be tender.
8. 8Serve the Frango com Quiabo hot over the 2 cups of cooked gluten-free couscous or cauliflower rice.

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