Entree: Sao Tome and Principe – Frango com Quiabo (Stewed chicken with okra in a tomato and onion sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), skin on or off as preferred
- 1 1/2 tsp (8 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or palm oil
- 1 large onion, thinly sliced (approx. 200 g)
- 4 cloves garlic, minced
- 1–2 small hot chilies or 1 tsp (5 g) piri-piri, minced (adjust to taste)
- 1 red bell pepper, diced (approx. 150 g)
- 3 medium tomatoes, diced or 14 oz (400 g) canned diced tomatoes
- 1 cup (240 ml) chicken stock or water
- 1 lb (450 g) fresh okra, trimmed and cut into 1/2-inch (1 cm) slices
- 1 tbsp (15 ml) lemon juice or vinegar
- 1/4 cup (15 g) chopped fresh cilantro (coriander)
- 1 bay leaf
- 1 tsp (5 g) smoked paprika (optional)
- 1 tsp (5 g) ground cumin (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. Season the 3 lb (1.36 kg) chicken pieces with 1 tsp (5 g) of the salt and 1/2 tsp (1 g) pepper. Heat 2 tbsp (30 ml) vegetable oil or palm oil in a large heavy skillet or Dutch oven over medium-high heat and brown the chicken on all sides in batches, about 6–8 minutes per batch. Transfer browned chicken to a plate.
2. Reduce heat to medium, add the sliced onion and cook until translucent, 5–7 minutes. Add garlic, minced chili, and diced red pepper and cook 2–3 minutes until fragrant.
3. Stir in diced tomatoes (or 14 oz (400 g) canned), smoked paprika and cumin if using, and the bay leaf. Pour in 1 cup (240 ml) chicken stock, scraping up any browned bits, and bring to a gentle simmer.
4. Return the browned chicken to the pot, nestling pieces into the sauce. Cover and simmer gently for 25–30 minutes until chicken is nearly tender.
5. Add the sliced 1 lb (450 g) okra and 1 tbsp (15 ml) lemon juice or vinegar; continue to simmer uncovered for 8–12 minutes until okra is tender but not overcooked. Taste and adjust seasoning with remaining salt and pepper.
6. Stir in 1/4 cup (15 g) chopped fresh cilantro, remove bay leaf, and serve hot with white rice, cassava funge, or bread.