Frango com Quiabo (Minas Chicken and Okra Stew)
In short: Browned bone-in chicken simmered with tomato, garlic and pan-seared okra until the sauce is thick, served with cornmeal porridge or rice. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 55 min
- Resting
- 30 min
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 500 kcal
Frango com quiabo is a Sunday dish from Minas Gerais, where it is traditionally eaten with angu, a soft cornmeal porridge. Bone-in chicken is browned, simmered with onion, garlic and tomato, and finished with okra. The trick is to sear the okra separately in a hot pan, which keeps it firm and stops the stew from turning slimy. The sauce is light, savory and a little sharp from lime.
Instructions
- Toss the chicken with the lime juice, garlic and 1 tsp of the salt. Cover and marinate in the fridge for 30 minutes.
- Heat the 3 tablespoons of oil in a heavy pot over medium-high heat. Brown the chicken in batches for 4 to 5 minutes per side until golden, then set aside.
- In the same pot, cook the onion for 5 minutes, scraping up the browned bits. Add the tomatoes and cook for 4 minutes until they start to break down.
- Return the chicken to the pot with the bay leaf and water. Cover and simmer over low heat for 25 minutes.
- Meanwhile, heat the tablespoon of oil in a large skillet over high heat. Add the okra with the remaining 1/2 tsp salt and the lime juice and cook, stirring, for 6 to 8 minutes, until browned and no longer slimy.
- Add the okra to the chicken and simmer uncovered for 10 minutes, until the sauce is thick and the chicken reaches 74°C (165°F) at the thickest part.
- Stir in the cilantro and serve hot with angu or white rice.
Tips
- Dry the okra well and cook it over high heat with a little acid. That keeps it firm and prevents slime in the stew.
- To make angu, whisk 150 g (1 cup) fine cornmeal into 750 ml (3 cups) of boiling salted water and cook, stirring, for 15 minutes until thick.
Questions and answers
How do I keep okra from getting slimy?
Dry the okra, cut it just before cooking, and sear it in a very hot pan with a little lime juice or vinegar before adding it to the stew.
What is angu?
A soft cornmeal porridge, similar to polenta, eaten with stews in Minas Gerais. Polenta or white rice is a fine substitute.
Can I use boneless chicken?
Yes, boneless thighs work and need only about 15 minutes of simmering. Chicken breast dries out, so it is not recommended.
How long does it take to make Frango com Quiabo (Minas Chicken and Okra Stew)?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Frango com Quiabo (Minas Chicken and Okra Stew)?
About 500 kcal per serving, with 37 g of protein, 15 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 500 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 15 g |
| Fat | 32 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
