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Chicken with okra

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Chicken with okra


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Tempo de preparo

60 min(s)


6 servings

Sabrina Moura

  • Ingredients
  • Recipe
  • Okra1 kg
  • Whole chicken (bird style)1 unit(s)
  • Garlic Cloves5 unit(s)
  • Large chopped onion1 unit(s)
  • Oil1 cup
  • Colorau1 dessert spoon
  • Pepper to taste
  • Salt to taste
  • Green Smell to taste
  1. Season the chicken with the crushed garlic, salt, pepper and paprika. If desired, add a tablespoon of vinegar. Let marinate in the fridge for approximately 30 minutes.
  2. Wash the okra and dry it with a cloth, leaving it very dry. Cut into thin rounds. In a pan, heat a cup of oil. Add the chopped okra and let it sauté until there is no more drool. Be patient, the drool comes out! This process takes about 20 minutes. Stir occasionally, being careful not to break up the okra. When you run out of drool, turn off the fire, wait to cool and strain, to remove the oil. Reserve only the okra.
  3. In a pan, heat two tablespoons of oil and brown the onion very well, as if it were burning (this will release a natural coloring in the chicken). Add the chicken and let it fry very well. When it is quite golden, add three cups of boiling water, or so much that it almost covers the chicken. Adjust the salt, if necessary, and cook over medium heat, with the pan half-covered, for about 20 minutes, or until the chicken is very tender. Add the reserved okra and let it cook until it becomes full-bodied. If you have a lot of broth, increase the heat and let it dry a little more. Check for salt. Finally, add the green smell. Serve with fresh rice and beans and angu (or polenta without sauce).

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