Thigh with okra (without any drool)

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Thigh with okra (without any drool)

Name: Thigh with okra (without any drool)
Prep time: 1 h
Total time: 1 h
Yield: 6 Porções
Ingredients: 1 kg Chicken thigh; 600 g Okra; 1 coffee spoon Cumin; 1 coffee spoon Black pepper; 1 teaspoon Saffron; 1 teaspoon Bahia seasoning; 3 unit(s) Tahiti lemon; 3 tablespoon Vinegar (I use white vinegar); 2 tablespoon Tomato extract (I use elephant); 2 tablespoon Tomato sauce (I use heiz); 1 unit(s) Chopped onion (medium); 1/2 unit(s) Chopped bell peppers (I like to use some of the green, red and yellow); 2 unit(s) Chopped tomato; to taste Olive oil; to taste Salt; to taste Boiling water

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

6 servings

Nathalia Pimenta

@nath

Ingredients
Recipe

Chicken thigh1 kg
Okra600 g
Cumin1 coffee spoon
Black pepper1 coffee spoon
Saffron1 teaspoon
Bahia seasoning1 teaspoon
Tahiti lemon3 unit(s)
Vinegar (I use white vinegar)3 tablespoon
Tomato extract (I use elephant)2 tablespoon
Tomato sauce (I use heiz)2 tablespoon
Chopped onion (medium)1 unit(s)
Chopped bell peppers (I like to use some of the green, red and yellow)1/2 unit(s)
Chopped tomato2 unit(s)
Olive oil to taste
Salt to taste
Boiling water to taste

Start by seasoning your thigh. Mix the cumin, pepper, Bahian seasoning, saffron, salt, a lemon and olive oil. Add the chicken to this seasoning and set aside. Tip 1: if you want it to be less greasy, remove the skin from the thigh. Tip 2: Leave the chicken at least 30 minutes in the seasoning. It can even be out of the fridge. If you're going to leave it longer, put it in the fridge and take it out about 10 minutes before starting the recipe.
While your chicken is there in the seasoning, clean your okra. Cut off the tail and head, then chop two fingers-width apart. Place the okra in a dry pot and squeeze a lemon and add the vinegar. Don't move anymore. Leave him there. Tip 1: You can cut the okra to the size you want.
Take a deep pan, drizzle with oil and place it on high heat. When it is very hot, place the thighs with the part that was the skin down. Let them brown for about 5/6 minutes, do not stir during this time. When you see that they are very golden, turn them to fry on the other side. Leave for another 5 minutes. No moving again. When that time is up, remove them and set aside. Tip 1: important they are at room temperature to fry and not cook. Tip 2: Don't put one on top of the other. Tip 3: If your pan is big enough to fit all of them without piling them up, put them all. If not, repeat this step until everything is fried. Tip 4: If your chicken releases a lot of fat, scoop out the excess with a ladle before going to step 4.
Lower the heat and throw the onion, tomato and peppers into this dirty pan from the frying of the thighs. Keep stirring (squeeze the vegetables at the bottom of the pan and drag them towards you) until you see that they are turning into a paste, the tomatoes almost fall apart, the peppers are whole, but soft and the onion is whitish. While you are mashing these vegetables with the spoon, add some boiling water to loosen the burnt from the bottom. Rub the spoon to loosen everything. When the bottom is all loose and the vegetables are like a paste. Add boiling water, extract and tomato sauce. Tip 1: don't add too much water, something around five fingers will be enough.
In this broth, we are going to finish cooking the chicken. It will be a little thin, but that's how it is. Add a little more of all the spices and a little salt. With the skin side up, arrange the chicken in the pan. The ideal is that the broth does not completely cover the chicken, if you are making it with skin, that skin should stay out of the broth. Let this broth with the chicken boil for about 15 minutes... Keep an eye on the water, if it gets too dry, add a little more.
Take the pot with the okra and turn it into a colander. Shake it a little, you will see that the drool will run off. Important not to throw water on the okra at this time. Just shake it dry and the drool will run off. Now throw the okra on top of the chicken, give it a tidy, but without stirring too much. Put salt, pepper and squeeze a lemon over them. Cover the pan and let it boil for about 10 minutes... Until they darken. When they are cooked, taste the broth for salt. Add more if needed. Serve with rice and farofa!! Tip 1: after you put it in the pan, don't stir the okra too much because it can release drool. Tip 2: always watch the broth, if you think it has dried out too much, add a little more water.

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Thigh with okra (without any drool)

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