Frango com Quiabo

Ingredients

Instructions

1. 1

   Season the chicken with lime juice, minced garlic, salt, black pepper, and paprika. Rub well into all sides and let it stand while you prepare the vegetables, about 10 minutes. This short seasoning time is enough to flavor the surface without pushing the total time over the limit.

2. 2

   Trim the okra stem tips without cutting into the pods, then slice into 2 cm pieces. Finely chop the onion, dice the tomato, mince the garlic, and chop the parsley. Keeping the okra fairly dry helps reduce slipperiness during cooking.

3. 3

   Heat a wide heavy pan or sauté pan over medium-high heat with 15 ml of the oil. Add the okra and sauté for 6-8 minutes, stirring occasionally, until the surface looks drier and lightly blistered. This step controls the mucilage and keeps the stew pleasant rather than slimy. Transfer the okra to a plate.

4. 4

   In the same pan, add the remaining 10 ml oil. Brown the chicken pieces over medium-high heat for 4-5 minutes per side until well colored. Work in a single layer; good browning builds the characteristic flavor of the dish.

5. 5

   Lower the heat to medium. Add the onion around the chicken and cook for 3 minutes until softened. Stir in the garlic and tomato and cook for 2-3 minutes, scraping up any browned bits, until the tomatoes begin to break down into a rustic sauce.

6. 6

   Pour in the hot water or stock, bring to a gentle simmer, then cover partially and cook for 15 minutes. The chicken is ready for the next step when the thickest pieces are nearly cooked through and the juices run mostly clear.

7. 7

   Return the sautéed okra to the pan and simmer uncovered for 5 minutes, just until tender and the sauce lightly thickens. Avoid over-stirring at this stage so the okra keeps its shape.

8. 8

   Turn off the heat and sprinkle with parsley. Rest for 2 minutes before serving so the juices settle. Spoon the sauce over the chicken and serve hot.

Nutrition per serving

Notes

• •Traditionally served with white rice, angu (Brazilian cornmeal mush), or polenta-style fubá.
• •If you can find very fresh small okra, it will be less fibrous and less mucilaginous.
• •A splash of lime at the table brightens the stew, but add it just before eating so the sauce stays balanced.
• •For the best texture, do not cover the okra once it goes back into the pan.

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