Not all dishes are the food that satisfies your stomach, but rather they evoke memory, heart-warming talk, and the aroma of granny’s kitchen. Frango com Quiabo, translated as Chicken with Okra, is one of such emotional dishes which all Brazilians associate with home. Normally very popular in the state of Minas Gerais, this meal combines peasant ingredients and intense flavours that have been preserved through the ages
History & Background
Frango com Quiabo is an ordinary Brazilian dish that has an Afro-Brazilian and Portuguese heritage. This meal dates back hundreds of years and is one of the most stunning combinations of the Indigenous farming culture, African traditions and the Portuguese food scene. Minas Gerais food is typically slow-cooked and heavily flavoured, and this is a dish that takes up a special seat at the family table. It is enjoyed a lot on Sunday lunch or in celebrations
When to Make It
This recipe is great to serve during the family lunch, weekend dinner, or whenever you want to have something simple and homey. People serve it with preference in colder seasons due to its substantial and warming properties, but plenty of Brazilians like it all year round.
Ingredients
- 1 chicken (cut into pieces) (or 1 kg of boneless skinless thighs chicken)
- Freshly squeezed lime juice (lemon juice works as a fine alternative)
- To taste salt and black pepper
- 4 cloves of garlic, minced
- 1 medium onion, chopped
- 2 tbs. of oil (olive or vegetable oil)
- 500g fresh sliced-up okra
- 1 cup water or a stock of chicken broth (to add flavor)
- a tablespoon of vinegar (helps to take away the sliminess of the okra)
- Parsley cut, raw, garnish or green onion
Substitutes: In the event that you are unable to obtain fresh okra, you may instead use frozen okra (however make sure you defrost and dry up). In a bid to inject vegetarian flavor, replace chicken with firm tofu or mushrooms
Instructions
Step 1: Rinse the chicken thoroughly, then marinate it with lime juice, minced garlic, salt, and black pepper
Allow it to rest at least 30 minutes so that it could absorb the flavors
Step 2: In a big pan heat oil. Put the chicken pieces and fry turning it over until golden. Take out the chicken and keep it aside
Step 3: Responding as might be necessary add a little more oil in the pan and sauté the okra in vinegar and a pinch of salt till tender
Stir it continuously to get rid of its slimy nature and leave it to cook within 5-7 minutes
Step 4: Add the onion and cook till it turns clear. Put back chicken into a pan and supplement it with water or chicken broth
Let all this simmer together collecting about 25-30 minutes, till the chicken is elements and the flavors muse together
Step 5: Though when serving, chop the parsley or green onions and garnish
Serving Tips
For the authentic experience, pair it with white rice (to soak up the sauce), silky polenta, or nutty farofa for crunch. The tender chicken and the rather sour okra are just excellent to soak up with bread. Hot and lovingly serve it
Cautions & Hints
- One thing that you should not omit when cooking okra is the vinegar, it helps to combat the stickiness
- Cook in a thick bottom pan so it may cook evenly and not stick
- Test and season as you go along; Brazilian food is about taste
- Real chicken (free-range) will be ideal but normal chicken will do
More About Frango com Quiabo
Frango com Quiabo is something besides a meal, it is a narrative, an act of using materials and attention. It links up people, culture and heritage per bite. This is a delicious soulful dish that might help you to experience Brazil on a plate
