Frango com Quiabo

Name: Frango com Quiabo
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1.2 kg Chicken, Bone-In Thighs and Drumsticks; 500g Okra, sliced (about 1 cm); 1 large Onion, diced; 2 medium Tomatoes, diced; 4 cloves of Garlic, minced; 2 tbsp Lemon Juice, to season the chicken; 1 tbsp White Vinegar, to dress the okra; 1 tsp Annatto Powder, Colorau; 2 Bay Leaves; 1 1/2 tsp Salt, plus more to taste; 1/2 tsp Pepper (Black); 3 tbsp Oil, or pork lard; divided; 250ml Chicken Stock, or water; 2 Green Onions, thinly sliced; 2 tbsp Parsley, fresh (cheiro-verde), chopped; 1 Malagueta Pepper, finely chopped (optional)

Frango com Quiabo is a comforting Brazilian classic — tender, bone-in chicken braised in a fragrant tomato-onion sauce with bright annatto oil and just enough heat from malagueta peppers. Crisped okra is folded in at the end so it keeps its texture while soaking up the savory juices. Finish with fresh green onion and parsley for a bright, homey finish perfect with rice.

Frango com Quiabo is a comforting Brazilian classic — tender, bone-in chicken braised in a fragrant tomato-onion sauce with bright... Show more

Traditional Brazilian Recipe

Health Grade

A- · Excellent

Rating

4.0

Time

1 hr10 min

Price

1,16 €

Calories

592 kcal

low calorie

healthy

meal prep

one pot

Method

Rinse and dry

Rinse the Okra, Tomatoes, Green onions, Parsley, and the Malagueta pepper if you're using it, then dry everything very well. Pat the Chicken pieces dry with paper towels so they'll brown properly later.

Chop the vegetables

Trim the stem ends from the okra and slice it into rounds about 1 cm thick. Peel and dice the Onion, core and dice the tomatoes, peel and mince the Garlic cloves, thinly slice the green onions, chop the parsley, and finely chop the malagueta pepper if using.

Season the chicken

Put the chicken in a bowl and add the Lemon juice, 1 teaspoon of the Salt, the Black pepper, and half of the garlic. Rub everything over the pieces, getting into the folds around the joints, and let it marinate for 30 minutes so the seasoning has time to sink in.

Dress the okra

Toss the sliced okra with the White vinegar and let it sit for 10 minutes. Spread it on a towel or paper towels and pat it dry again; this helps tame the slime before it hits the pan.

Pan-fry the okra

Heat 1 tablespoon of the Oil in a large heavy pot or deep skillet over medium-high heat. Add the okra and cook for 8 to 10 minutes, stirring every minute or so, until it looks drier, lightly browned in spots, and no longer leaves long strings in the pan. Transfer it to a plate.

Brown the chicken

Add the remaining oil to the pot, then lay in the chicken in batches without crowding. Sear until deeply golden on one side, flip, and brown the other side, about 4 to 5 minutes per side; transfer each batch to a plate as it finishes.

Build the sauce

Lower the heat to medium. Add the onion and the remaining garlic to the browned bits in the pot and cook until softened and fragrant. Stir in the Annatto powder and the Bay leaves, then add the tomatoes, the remaining 1/2 teaspoon salt, and the malagueta pepper if using. Cook until the tomatoes collapse into a rustic sauce, scraping the bottom of the pot so all that flavor dissolves back in.

Simmer until tender

Return the chicken and any juices on the plate to the pot. Pour in the Chicken stock so the liquid comes about halfway up the pieces, bring it to a gentle bubble, then partially cover and simmer for 25 to 30 minutes until the chicken is tender and the sauce smells rich and savory.

Finish with okra

Nestle the pan-fried okra into the pot and simmer uncovered for 8 to 10 minutes so the flavors come together and the sauce thickens slightly. Stir gently once or twice so the okra keeps its shape, then taste and adjust with more salt and pepper if needed.

Garnish and serve

Remove and discard the bay leaves, then scatter the green onions and parsley over the top. Serve the frango com quiabo hot, with plenty of sauce spooned over the chicken and okra.