Frango com Quiabo — Brazilian Chicken and Okra Stew
A beloved Minas Gerais comfort dish — juicy chicken thighs braised with tender okra in a savory tomato base. Affordable, nutritious, and full of Brazilian soul.
15mPrep
40mCook
3Servings
350Calories
38gProtein
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Ingredients
- chicken thighs (bone-in)
- okra
- tomatoes
- onion
- garlic cloves
- olive oil
- salt
- black pepper
- parsley
- vinegar
Ingredients
- 600 g chicken thighs (bone-in)
- 300 g okra
- 2 medium tomatoes
- 1 medium onion
- 3 piece garlic cloves
- 20 ml olive oil
- 5 g salt
- 3 g black pepper
- 10 g parsley
- 15 ml vinegar
Instructions
- Cut okra into rounds, toss with vinegar and salt. Set aside 10 minutes, then rinse to reduce sliminess.
- Brown chicken in olive oil over medium-high heat, 5 minutes per side.
- Remove chicken, sauté onion and garlic until soft.
- Add tomatoes, chicken, and 1 cup water. Simmer 20 minutes covered.
- Add okra and cook uncovered 10 more minutes. Garnish with parsley.