Entree: Brazil – Minas Gerais – Frango com Quiabo (Minas Gerais-style braised chicken with tender okra in a savory tomato-onion sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 bone-in chicken pieces, approx. 3 lb (1360 g) total (a mix of thighs and drumsticks)
- 1 lb (450 g) fresh okra, trimmed and halved lengthwise
- 2 tbsp (30 ml) vegetable oil or annatto (urucum) oil
- 2 oz (57 g) bacon, diced (optional but traditional in some homes)
- 1 medium (5 1/4 oz (150 g)) white onion, thinly sliced
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 3 medium (about 15 7/8 oz (450 g)) ripe tomatoes, diced
- 1 cup (240 ml) low-sodium chicken stock or water
- 1 tbsp (15 ml) fresh lime juice
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) smoked paprika or mild pimentón (optional)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 bay leaves

Show original ingredient measurements

- 8 bone-in chicken pieces, approx. 3 lb (1360 g) total (a mix of thighs and drumsticks)
- 1 lb (450 g) fresh okra, trimmed and halved lengthwise
- 2 tbsp (30 ml) vegetable oil or annatto (urucum) oil
- 2 oz (57 g) bacon, diced (optional but traditional in some homes)
- 1 medium (150 g) white onion, thinly sliced
- 3 cloves (9 g) garlic, minced
- 3 medium (about 450 g) ripe tomatoes, diced
- 1 cup (240 ml) low-sodium chicken stock or water
- 1 tbsp (15 ml) fresh lime juice
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) smoked paprika or mild pimentón (optional)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 bay leaves

Instructions

1. Step 1: Prepare chicken and okra — pat chicken pieces dry and season with salt and pepper. Toss sliced okra with a pinch of salt and the lime juice; set aside to reduce slime.
2. Step 2: Brown chicken — heat 1 tbsp (15 ml) oil in a large heavy skillet or Dutch oven over medium-high heat. Brown chicken in batches, 3–4 minutes per side, until golden; transfer to a plate.
3. Step 3: Render bacon and aromatics — add remaining 1 tbsp (15 ml) oil to the pan. If using bacon, cook until fat renders. Add onion and cook until translucent, 5–7 minutes. Add garlic and smoked paprika and cook 1 minute until fragrant.
4. Step 4: Build the stew — return chicken to the pan, add diced tomatoes, bay leaves, and chicken stock. Bring to a gentle simmer, cover partially, and cook 20–25 minutes until chicken is nearly cooked through.
5. Step 5: Add okra and finish — gently stir in the okra, reduce heat to medium-low, and simmer uncovered 10–12 minutes until okra is tender and sauce thickens (avoid over-stirring to reduce sliminess). Adjust seasoning with salt and pepper.
6. Step 6: Garnish and serve — remove bay leaves, stir in chopped cilantro, and serve hot, traditionally with white rice.