Chicken with okra

Chicken with okra

Frango com quiabo

By
From
This is Brazil
Serves
6
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
1 x 1.8kg whole free-range chicken, cut into 8 pieces
5 garlic cloves, crushed
1 tablespoon paprika
1kg okra
125ml olive oil
1 large onion, finely chopped
45g chives, snipped
45g parsley, chopped
rice, steamed, to serve

Method

  1. Season the chicken pieces with the garlic, paprika, salt and freshly ground black pepper. Marinate in the refrigerator for about 30 minutes.
  2. Wash the okra and dry it completely with a clean tea towel. Cut the okra into 1 cm slices. Heat half the olive oil in a saucepan over a medium heat. Cook the okra, stirring occasionally, for 20 minutes, or until the sticky substance stops seeping out. Turn off the heat, discard the excess oil and set aside.
  3. Heat the remaining oil in a large saucepan. Cook the onion over a medium heat for 5–6 minutes, or until well browned. Add the chicken pieces and brown well. Pour in enough boiling water to almost cover the chicken. Season with salt. Cook over a medium heat with the pan half-covered for 20 minutes, or until the chicken is very tender.
  4. Add the fried okra and cook until the sauce has thickened. If there is too much liquid, cook until it has reduced. Stir in the chives and parsley, and serve with rice.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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