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Chicken with okra
Expoente da comida mineira Read more
🇧🇷Brazil
•View in original language
(Português)
240 min(s)
4 servings
Mario De
@mariodevincenzi- Ingredients
- Recipe
- Chicken thigh and drumstick6 unit(s)
- Chopped okra200 g
- Large chopped tomato1 unit(s)
- Chopped green pepper1 unit(s)
- Lemon juice3 unit(s)
- Vinegar100 ml
- Chopped onion1 unit(s)
- Minced garlic cloves4 unit(s)
- Boiling water200 ml
- Cumin to taste
- Paprika to taste
- Salt to taste
- Black pepper to taste
- Oil to taste
- Coriander to taste
- Green smell to taste
- Season the chicken with the juice of two lemons, salt, pepper, paprika and cumin. Mix well and let marinate for at least 15 minutes.
- Cut the stems and ends off the okra, then cut them diagonally. Soak them in lemon juice and vinegar. This will keep them from drooling.
- Chop the onion, garlic, pepper and tomato. Set aside.
- Heat a large saucepan very well and add a good amount of oil.
- Fry the chicken skin-side down for 4 minutes. Turn over and fry for another 4 minutes. Leave the skin nice and dry and toasted. Set aside.
- It is good to fry the chicken in two parts, so that it does not steam.
- In the fat left in the pan, sauté the onion, garlic and pepper.
- Add the tomato and let it cook lightly over medium heat, stirring the bottom of the pan to incorporate the burnt bits from the fried chicken.
- Add the chicken marinade broth and hot water. Bring to a boil.
- Return the chickens to the pan, skin side up, and add the okra and cilantro.
- Add a little salt and cook over medium heat with the pan half covered for 25 minutes.
- Turn off the heat and cover with parsley.
- Serve with rice, cornmeal or salty canjiquinha!
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