Frango com QuiaboChicken & Okra

Traditional farm food.

• 6 servings (250 g each)
• Cook 8 mins
• Sudeste (Minas Gerais)

A cornerstone of rustic Mineira cuisine, Frango com Quiabo features browned, bone-in chicken simmered with tender fresh okra (quiabo). Managing heat and acidity controls the okra's natural mucilage (baba), producing a smooth, savory pan gravy.

Ingredients

• •1.0 kg Bone-In Chicken Thighs & Drumsticks — Primary Browned Protein Base
• •400 g Fresh Okra (Trimmed & Sliced 1.5cm) — Vegetable Component & Thickener
• •30 ml Fresh Lime Juice or White Vinegar — Mucilage Reduction Agent
• •150 g Yellow Onion (Diced) — Aromatic Base
• •20 g Fresh Garlic (Minced) — Aromatic Base
• •10 g Annatto Powder (Colorau) — Red Color Accent
• •400 ml Hot Chicken Broth — Simmering Base
• •40 ml Neutral Vegetable Oil — Sautéing Lipid
• •25 g Fresh Parsley & Scallions — Herbal Finish
• •12 g Fine Sea Salt & Black Pepper — Seasoning Base

Method

1. Wash okra andWash okra and dry thoroughly with paper towels before slicing into 1.5cm rounds
2. Heat 20 mlHeat 20 ml of oil in a skillet, add sliced okra and lime juice, and sauté over medium heat for 8 minutes without stirring excessively
3. The combination ofThe combination of dry heat and acid reduces the mucilage; drain okra on paper towels
4. Season chicken withSeason chicken with salt, pepper, garlic, and annatto
5. In a heavyIn a heavy Dutch oven, brown chicken in remaining oil over medium-high heat for 10 minutes until deep golden
6. Add onions andAdd onions and sauté until softened
7. Pour in hotPour in hot chicken broth, lower heat, cover, and simmer gently for 25 minutes until chicken is cooked through
8. Uncover, fold inUncover, fold in sautéed okra, and simmer for another 8 minutes until okra is tender and gravy thickens slightly
9. Garnish with scallionsGarnish with scallions and parsley

Questions