Frango com Quiabo (Chicken with Okra)
A beloved Minas Gerais classic of chicken pieces slowly braised with fresh okra, garlic, and tomatoes in a savory golden sauce until tender and silky.
Ingredients
- 8 pieces bone-in chicken thighs and drumsticks
- 1.5 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp vegetable oil
- 1 yellow onion, diced
- 6 garlic cloves, minced
- 4 ripe tomatoes, diced
- 1/2 tsp ground turmeric
- 2 cups low-sodium chicken stock
- 12 oz fresh okra, cut into 1-in rounds
- 2 tbsp fresh lime juice
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Pat 8 pieces bone-in chicken thighs and drumsticks dry and season all over with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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2
Heat 2 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the bone-in chicken thighs and drumsticks in batches, skin-side down, until golden brown, about 5 minutes per side. Transfer to a plate.
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3
Reduce heat to medium. Add 1 diced yellow onion to the pot and cook, scraping up any browned bits, until softened, about 4 minutes.
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4
Add 6 minced garlic cloves and 1/2 tsp ground turmeric, cook 1 minute until fragrant.
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5
Add 4 diced ripe tomatoes and cook, stirring, until they collapse into a sauce, about 3 minutes.
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6
Return the seared bone-in chicken thighs and drumsticks to the pot. Pour in 2 cups low-sodium chicken stock and bring to a simmer. Cover and cook over medium-low heat for 20 minutes.
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7
Stir in 12 oz cut into 1-in rounds fresh okra. Cover and cook an additional 10-12 minutes until the okra is tender and the chicken registers an internal temperature of 165°F (74°C).
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8
Stir in 2 tbsp fresh lime juice. Taste and adjust seasoning. Serve topped with 1/4 cup chopped fresh flat-leaf parsley alongside white rice and farofa.