📝 About This Recipe
Hailing from the heart of Minas Gerais, Frango com Quiabo is a cornerstone of Brazilian 'comfort food' that marries tender, bone-in chicken with the earthy sweetness of okra. This rustic stew is celebrated for its rich, golden-brown sauce, achieved through a traditional slow-searing process that coaxes deep flavors from simple ingredients. It is a masterpiece of textures, traditionally prepared without the 'slime' of the okra, offering a sophisticated glimpse into Brazil's colonial culinary heritage.
🥗 Ingredients
The Chicken and Marinade
- 3-4 pounds Whole chicken (cut into small joints/pieces, skin on)
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Lime juice (freshly squeezed)
- 2 teaspoons Salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Sweet paprika (for color and depth)
The Okra Preparation
- 1 pound Fresh okra (washed, dried thoroughly, and sliced into 1-inch rounds)
- 1/2 cup Vegetable oil (for sautéing the okra to remove viscosity)
The Stew Base
- 1 large Yellow onion (finely diced)
- 1/2 piece Bell pepper (red or yellow, finely diced)
- 2 medium Tomato (seeded and diced)
- 2-3 cups Chicken stock (hot, or use water for a lighter taste)
- 1 tablespoon Annatto powder (Urucum) (substitute with turmeric if unavailable)
- 2 pieces Bay leaves
Finishing Touches
- 1/4 cup Green onions (thinly sliced)
- 1/4 cup Fresh cilantro or parsley (chopped)
👨🍳 Instructions
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1
In a large bowl, season the chicken pieces with the garlic paste, lime juice, salt, black pepper, and paprika. Massage the spices into the meat and let it marinate for at least 30 minutes (or overnight in the fridge) for maximum flavor.
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2
Ensure your okra is completely dry before slicing. Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat. Add the sliced okra and sauté, stirring occasionally, for about 10-15 minutes. This process (called 'tirar a baba') removes the characteristic slime. Once the okra is lightly browned and no longer sticky, use a slotted spoon to remove it and set aside on paper towels.
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3
In a heavy-bottomed pot or Dutch oven (ideally cast iron), heat 2 tablespoons of oil over medium-high heat. Add the chicken pieces in batches, skin-side down first.
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4
Sear the chicken until it is deeply golden and crispy on all sides. Do not rush this; the 'fond' (browned bits) at the bottom of the pot is the secret to a rich Mineira sauce.
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5
Remove excess fat from the pot, leaving about 2 tablespoons. Add the diced onions and bell peppers, sautéing until the onions are translucent and have picked up the color from the pot.
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6
Stir in the annatto powder and diced tomatoes. Cook for 3-4 minutes until the tomatoes begin to break down and form a thick paste.
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7
Return the browned chicken pieces to the pot. Pour in the hot chicken stock (or water) until the chicken is almost covered. Add the bay leaves.
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8
Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
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9
Taste the sauce and adjust the salt and pepper if necessary. If the sauce is too thin, simmer uncovered for a few minutes to reduce and thicken.
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10
Gently fold the prepared okra into the pot. Let it simmer with the chicken for another 5-8 minutes so the flavors meld, but be careful not to overcook the okra to the point of mushiness.
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11
Turn off the heat and stir in the fresh green onions and cilantro/parsley (cheiro-verde).
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12
Let the dish rest for 5 minutes before serving to allow the juices to settle and the flavors to harmonize.
💡 Chef's Tips
To ensure your okra isn't slimy, never wash it after cutting; wash the whole pods first and dry them thoroughly with a cloth. For a truly authentic 'Minas' flavor, use a free-range chicken (frango caipira) which has firmer meat and a deeper flavor. If you prefer the 'baba' (viscosity) of the okra, skip the frying step and add the raw okra directly to the stew for the last 15 minutes. Don't crowd the pan when browning the chicken; if you steam the meat instead of searing it, you lose the essential Maillard reaction that colors the sauce. If you find the sauce too acidic from the lime and tomatoes, a tiny pinch of sugar can balance the flavors perfectly.
🍽️ Serving Suggestions
Serve over a generous bed of fluffy white Brazilian rice to soak up the golden sauce. Accompany with 'Angu' (a soft, creamy Brazilian polenta made from cornmeal and water) for the most traditional pairing. Add a side of 'Feijão Tropeiro' or simple black beans to complete the hearty Mineiro meal. A crisp, cold Brazilian lager or a glass of fresh cashew juice pairs beautifully with the richness of the stew. For those who enjoy heat, serve with a side of Malagueta pepper oil or hot sauce.