Entree: Brazil – Sao Paulo – Frango com Quiabo (Stewed bone-in chicken cooked 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 15 min

Cook 40 min

Total 55 min

Ingredients

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

- 6 bone-in chicken thighs, skin-on, approx. 6 oz (170 g) each (about 2.25 lb (1.02 kg))
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, sliced (8 oz (225 g))
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 3 medium tomatoes, chopped (1 lb (450 g))
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) chicken stock
- 1 lb (450 g) fresh okra, trimmed and halved lengthwise
- 1 tsp (5 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 bay leaf
- 1 1/2 tsp (8 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro (cheiro-verde can be used)
- 1 tbsp (15 ml) lime juice, to finish

Show original ingredient measurements

- 6 bone-in chicken thighs, skin-on, approx. 6 oz (170 g) each (about 2.25 lb / 1.02 kg)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, sliced (8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 3 medium tomatoes, chopped (1 lb / 450 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) chicken stock
- 1 lb (450 g) fresh okra, trimmed and halved lengthwise
- 1 tsp (5 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 bay leaf
- 1 1/2 tsp (8 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro (cheiro-verde can be used)
- 1 tbsp (15 ml) lime juice, to finish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken thighs dry and season with 1 tsp (5 ml) salt and 1/4 tsp (1.25 ml) black pepper. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken thighs skin-side down until golden, 5–7 minutes per side; transfer to a plate.
2. Reduce heat to medium and add the remaining 1 tbsp (15 ml) oil. Add the sliced onion and sauté until soft and lightly caramelized, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
3. Stir in the chopped tomatoes and tomato paste; cook 4–5 minutes until tomatoes begin to break down. Add ground coriander, ground cumin, bay leaf, and the remaining 1/4 tsp (1.25 ml) black pepper; cook 1 minute to bloom the spices.
4. Return the browned chicken to the pot, pour in the chicken stock to come about halfway up the pieces, and bring to a simmer. Cover, reduce heat to low, and simmer gently 20 minutes.
5. Add the halved okra to the pot, nestling pieces among the chicken. Continue to simmer uncovered, stirring once or twice, until okra is tender and sauce has thickened, about 15–20 minutes. Adjust salt to taste.
6. Stir in lime juice and chopped cilantro just before serving. Remove bay leaf. Serve hot with white rice or farofa typical to São Paulo region.

1. Pat the chicken thighs dry and season with 1 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken thighs skin-side down until golden, 5–7 minutes per side; transfer to a plate.
2. Reduce heat to medium and add the remaining 1 tbsp oil. Add the sliced onion and sauté until soft and lightly caramelized, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
3. Stir in the chopped tomatoes and tomato paste; cook 4–5 minutes until tomatoes begin to break down. Add ground coriander, ground cumin, bay leaf, and the remaining 1/4 tsp black pepper; cook 1 minute to bloom the spices.
4. Return the browned chicken to the pot, pour in the chicken stock to come about halfway up the pieces, and bring to a simmer. Cover, reduce heat to low, and simmer gently 20 minutes.
5. Add the halved okra to the pot, nestling pieces among the chicken. Continue to simmer uncovered, stirring once or twice, until okra is tender and sauce has thickened, about 15–20 minutes. Adjust salt to taste.
6. Stir in lime juice and chopped cilantro just before serving. Remove bay leaf. Serve hot with white rice or farofa typical to São Paulo region.