Entree: Brazil – Central Culinary Region – Frango com Quiabo (Chicken stewed with okra in a savory tomato-and-onion sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 lb (450 g) okra, trimmed and halved
- 3 oz (85 g) bacon, diced
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (8 g) annatto (urucum) seeds
- 1 medium onion, about 8 oz (225 g), thinly sliced
- 4 cloves garlic, minced (about 12 g)
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 1 cup (240 ml) chicken stock
- 1 bay leaf
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice (juice of 1 lime)
- 2 tbsp (8 g) fresh cilantro, chopped

Instructions

1. Pat the chicken thighs dry and season lightly with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper.
2. Heat 1 tbsp (15 ml) vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken thighs in batches, 3–4 minutes per side, until golden; transfer to a plate.
3. In the same pan, add the diced bacon and cook until fat renders and pieces are crisp, about 3–4 minutes. Remove most of the bacon, leaving about 1 tbsp fat in the pan.
4. Pour 1 tbsp (8 g) annatto seeds into 2 tbsp (30 ml) vegetable oil in a small saucepan over low heat and warm gently until the oil takes on a deep orange color, about 1–2 minutes; strain and set annatto oil aside.
5. Add the sliced onion to the pan with the bacon fat and sauté until translucent, 5–7 minutes. Add the garlic and cook 30 seconds until fragrant.
6. Stir in the chopped tomatoes and cook 3–4 minutes until they begin to break down. Return the bacon to the pan, then add the okra and toss to coat in the mixture; cook 2–3 minutes.
7. Nestle the browned chicken into the pan, pour in 1 cup (240 ml) chicken stock, add the bay leaf, and drizzle with 1–2 tbsp (15–30 ml) reserved annatto oil. Bring to a simmer, reduce heat to low, cover partially, and cook until chicken is tender and okra is cooked through, about 25–30 minutes.
8. Remove the bay leaf, adjust seasoning with salt and pepper, stir in 1 tbsp (15 ml) lime juice and 2 tbsp (8 g) chopped cilantro. Serve hot with white rice.