Frango com Quiabo
By Groceree
Also known as Chicken with Okra
A Minas Gerais braise of chicken with okra, the okra fried separately first so it loses its slipperiness before it goes anywhere near the sauce.
Last updated
- Servings
- 4 servings
- Prep
- 25 min
- Cook
- 1 h
- Total
- 1 h 25 min
Ingredients
chicken1.4 kg
okra500 g
onions1
garlic cloves5
tomatoes3
chicken stock400 ml
white wine vinegar2 tbsp
spring onions3
flat-leaf parsley1 handful
vegetable oil4 tbsp
bay leaves1
salt
black pepper
Instructions
- 01
Wash the and dry it completely — properly dry, with a cloth. Any water on it and the slime is guaranteed.
- 02
Trim the tops without cutting into the pod, and leave the whole.
- 03
Fry the in 2 tablespoons of the over high heat, without stirring much, for 8 to 10 minutes until browned and no longer slippery. Set aside.
- 04
Joint the into 8 pieces, season them with and freshly ground and brown them hard in the rest of the . Lift out.
- 05
Chop the and and crush the . Soften the in the same pan for 8 minutes, add the , then the , and cook down for 5 minutes.
- 06
Return the with the and leaf, cover and simmer for 30 minutes.
- 07
Add the fried and the and cook uncovered for 10 minutes more, until the is cooked through and its juices run clear when the thickest piece is pierced.
- 08
Slice the and chop the , scatter them over and serve.
Notes
- Dry the okra and fry it separately. Whole, dry and seared is the only reliable way to keep it from going slimy.
- Leave the pods whole and do not cut into the seed cavity. Cutting is what releases the mucilage.
- The splash of vinegar at the end is a Minas habit and it cuts through the richness.
- In Minas Gerais it comes to the table with white rice and angu, a soft cornmeal porridge.
Nutrition per serving
- Calories
- 660 kcal
- Protein
- 46 g
- Carbs
- 11 g
- Fat
- 48 g
Estimated from the ingredients.
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