Frango com Quiabo (Brazilian Chicken with Okra)
A classic Minas Gerais-style stew of seared chicken and tender okra in a light tomato-onion braise. Protein-forward and satisfying for training days, it pairs naturally with rice.
1 hr 15 min
start to finish
20 min
hands on
Some skill
difficulty
4
servings
Ingredients
Roughly, per serving
520 kcal52g protein12g carbs22g fat
An estimate, not a lab analysis.
Method
Pat the chicken pieces dry and season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat 2 tablespoons oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering.
Working in a single layer (do in two batches if needed), sear the chicken until well browned on both sides, about 10 minutes total.
Don't crowd the pan — a good brown adds flavor to the braise.
Transfer seared chicken to a plate and set aside.
Reduce heat to medium and add the sliced onion to the skillet; cook until soft and translucent, about 8 minutes.
Add the minced garlic and smoked paprika (if using) and cook, stirring, until fragrant, about 1 minute.
Add the cut okra to the pan and cook, stirring occasionally, until it brightens and begins to brown lightly, about 5 minutes.
Browning the okra briefly reduces sliminess and builds flavor.
Return the seared chicken to the pan, nestling pieces into the okra and onions.
Add the chopped tomatoes and 240 ml chicken stock, stir to combine, bring to a gentle simmer, then cover.
Simmer gently, covered, until the chicken is cooked through and tender, about 20 minutes.
Uncover and simmer until the sauce thickens slightly and the okra is tender but not falling apart, about 7 minutes.
Stir in the lime juice, remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, then fold in chopped cilantro.
Let the stew rest off the heat for 5 minutes, then garnish with sliced green onion and serve.
Worth knowing
- If you prefer white meat, boneless skinless chicken breasts may be used; reduce the covered simmer to 12–15 minutes to avoid drying.
- For a more traditional texture and extra flavor, use bone-in thighs (increase cook time by ~10 minutes) and brown around the bones.
- Serve with steamed white rice and a spoonful of farofa or a simple green salad.
- To reduce okra 'slime', cook it over higher heat without too much stirring when first added, and avoid overcooking.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
Gluten-freeDairy-freeHigh proteinMeal prep
More Brazilian cooking
An original Restaurant Pro recipe — our own composition in the idiom of Brazilian cooking, not any restaurant's recipe. Written to be gluten-free and dairy-free as listed.