Frango com Quiabo is a cherished dish in Brazilian cuisine, particularly popular in Minas Gerais. This homestyle recipe features chicken (frango) cooked until tender with okra (quiabo), creating a delightful combination of flavors and textures. The chicken is typically seasoned with garlic, onions, and various herbs and then simmered to enhance its natural juices and flavors. The okra adds a slightly grassy taste and a unique texture that thickens the stew.
This dish is often served with white rice and sometimes accompanied by angu (a type of cornmeal mush), which complements the rich sauce of the stew. Frango com Quiabo is not just a meal but a comforting taste of home for many Brazilians, reflecting the country’s rustic and nourishing culinary traditions. It’s a simple yet satisfying dish that brings warmth and comfort to family dinners and gatherings, embodying the spirit of Brazilian hospitality and love for good, hearty food.
AuthorJulia ForesekCategoryBrazilian, Chicken, MexicanDifficultyIntermediatePrepare the Chicken:
Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken pieces and brown them on all sides, about 8-10 minutes. Remove the chicken and set aside.
Cook the Onions and Garlic:
In the same pot, reduce heat to medium and add the chopped onion. Sauté until the onion is translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the Tomatoes and Chicken:
Stir in the diced tomatoes with their juices and return the browned chicken to the pot. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for about 30 minutes.
Prepare the Okra:
While the chicken is cooking, place the sliced okra in a bowl and toss it with lime juice. This helps to reduce the sliminess. Let it sit for about 10 minutes, then drain.
Add Okra to the Pot:
Add the drained okra to the pot with the chicken. Continue to simmer, uncovered, for another 20 minutes or until the okra is tender and the chicken is fully cooked.
Finish and Serve:
Check the seasoning and adjust salt and pepper as needed. Sprinkle with chopped fresh parsley before serving.
Ingredients
Directions
Prepare the Chicken:
Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken pieces and brown them on all sides, about 8-10 minutes. Remove the chicken and set aside.
Cook the Onions and Garlic:
In the same pot, reduce heat to medium and add the chopped onion. Sauté until the onion is translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the Tomatoes and Chicken:
Stir in the diced tomatoes with their juices and return the browned chicken to the pot. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for about 30 minutes.
Prepare the Okra:
While the chicken is cooking, place the sliced okra in a bowl and toss it with lime juice. This helps to reduce the sliminess. Let it sit for about 10 minutes, then drain.
Add Okra to the Pot:
Add the drained okra to the pot with the chicken. Continue to simmer, uncovered, for another 20 minutes or until the okra is tender and the chicken is fully cooked.
Finish and Serve:
Check the seasoning and adjust salt and pepper as needed. Sprinkle with chopped fresh parsley before serving.
Notes
Beverage Pairing:
- Cold Beer: A crisp, refreshing beer can cut through the dish’s richness and complement its hearty flavors.
- Red Wine: A light red wine, such as Pinot Noir, can also pair nicely with this rustic meal, adding a touch of sophistication.
